Roasted Tomato Soup

Creamy Roasted Tomato Soup

Creamy+Roasted+Tomato+Soup.jpg

Makes 4-6 servings. 

If you enjoy the pure taste of tomatoes you may want to try this recipe, which I make at the height of the tomato season. In this soup I do not add any liquid and the quantity that is produced will depend on the juiciness of the tomatoes.

INGREDIENTS:

  • 1 head garlic

  • 2 pounds ripe plum tomatoes

  • 2 pounds ripe regular tomatoes

  • 5 tablespoons extra-virgin olive oil

  • 6 sprigs thyme, plus some petals for garnish

  • ½ teaspoon sugar

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 400F. 

  2. Peel the garlic. Rinse, core and cut all the tomatoes into large pieces. Place garlic, tomatoes and thyme in a large pan, about 9x13x2. Drizzle with oil. Season with salt and pepper. 

  3. Roast for 1 hour. The tomatoes will be very soft. 

  4. Puree until smooth in a Vitamix.

  5. Season with sugar, salt and pepper.

  6. Serve garnished with thyme.