creamy roasted tomato soup

How To Make creamy roasted tomato soup

• 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.
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