Creamy Roasted Tomato Soup

Creamy Roasted Tomato Soup

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Macrayla Evans

By
@phalanmac

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

Rating:

★★★★★ 2 votes

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

How to Make Creamy Roasted Tomato Soup

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.

Printable Recipe Card

About Creamy Roasted Tomato Soup

Course/Dish: Soups Cream Soups
Dietary Needs: Vegetarian



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