Roasted Tomato Soup
Tomato season is my favourite but I also end up with a few too many tomatoes near the end of the season. I eat most of my garden tomatoes fresh in Caprese salads or BLTs. As the weather gets colder and my tomato pile gets higher, it becomes the perfect opportunity to make this delicious roasted tomato soup!
Ingredients
Tomatoes - enough to fill a 9”x13” sheet tray (any type - preferably local & in season)
2 garlic heads
2 large yellow onions
2 cups of chicken broth (or vegetable)
3/4 cup of heavy cream
1/4 cup olive oil
1 large bunch of thyme
1 large bunch of basil
2 tbsp kosher salt
Directions
Preheat oven to 400°F. Cut all of the tomatoes and onions in quarters or halves - whatever makes all of them a similar size. Spread out on a 9”x13” bar pan, separate the layers of onions into smaller chunks for even roasting. Cut the top 1/4” off of the head of garlic and nestle in amongst the tomatoes & onions.
Generously coat in olive oil and salt. Roast on the middle rack for 40 minutes.
Remove the pan from the oven. Remove the skin from the tomatoes with tongs and a fork trying not to take the flesh off any of the tomatoes. Remove the garlic from the pan and set aside. Divide the bunch of thyme into two smaller bunches and submerge in the tomatoes & onions and return to the oven for another 20 minutes.
During the final roast, remove the garlic cloves from the head and set aside.
Remove the thyme from the pan and add the roasted tomatoes, onions, roasted garlic cloves, and any liquid to a large pot. Add 2 cups of broth and the bunch of basil (stems removed) and blend with an immersion blender until smooth. Alternately, if you don’t have an immersion blender you can add to a normal blender and then add to the pot once smooth.
Warm the soup on medium low heat and add cream. Once the soup is hot, it’s ready to enjoy.
Garnish bowls with a drizzle of olive oil and basil leaves.
Best enjoyed with a grilled cheese
