Creamy Roasted Tomato Soup
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- plum tomatoes, halved lengthwise, seeds removed
- 1/4 c
- olive oil, divided
- 6 clove
- garlic, coarsely chopped
- salt and freshly ground pepper
- spanish onion, diced or red onion
- carrot, diced
- 3 c
- vegetable stock
- 1 Tbsp
- finely chopped fresh thyme
- 1 1/2 c
- heavy cream ***can substitute 2% milk
1Preheat oven to 325 degrees F.
2Take the 1/4 cup of olive oil and remove 2 tablespoons
3Place 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.
4Roast for 25 to 30 minutes, or until the tomatoes are soft.
5Heat 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.
6Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes.
7Place the cream in a small saucepan over medium high heat and cook until reduced by half.
8Transfer 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.
9Note: Omit straining the soup if you like a thicker soup.