Creamy Roasted Tomato Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Creamy Roasted Tomato Soup

Macrayla Evans

By
@phalanmac

A favorite of my vegetarian daughter and her friends when paired with my Tuscan Portobello Melt sandwich.


Featured Pinch Tips Video

Comments:

Serves:

Not sure

Prep:

20 Min

Cook:

1 Hr 10 Min

Ingredients

10
plum tomatoes, halved lengthwise, seeds removed
1/4 c
olive oil, divided
6 clove
garlic, coarsely chopped
salt and freshly ground pepper
1
spanish onion, diced or red onion
1
carrot, diced
3 c
vegetable stock
1 Tbsp
finely chopped fresh thyme
1 1/2 c
heavy cream ***can substitute 2% milk

Directions Step-By-Step

1
Preheat oven to 325 degrees F.
2
Take the 1/4 cup of olive oil and remove 2 tablespoons
3
Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper.
4
Roast for 25 to 30 minutes, or until the tomatoes are soft.
5
Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes.
6
Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes.
7
Place the cream in a small saucepan over medium high heat and cook until reduced by half.
8
Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
9
Note: Omit straining the soup if you like a thicker soup.

About this Recipe

Course/Dish: Soups, Cream Soups
Dietary Needs: Vegetarian