Roasted Tomato Soup Made From Fresh Tomatoes
A rich and flavorful roasted tomato soup made with fresh Roma tomatoes, garlic and thyme. Everything is roasted to bring out natural sweetness, then blended smooth and simmered with stock and half and half for a cozy homemade soup your family will love.
Ingredients
- 10 ripe Roma tomatoes halved
- 10 garlic cloves
- 2 sprigs of thyme
- olive oil
- 1 cup frozen pearl onions
- 1 teaspoon basil
- salt & pepper to taste
- ½ cup half and half
- 1 cup chicken stock
Instructions
Prepare and Roast
- Preheat the oven to 400℉.
- Line a baking sheet with foil for easier cleanup.
- Add garlic cloves and thyme to the sheet, then drizzle with olive oil.
- Add the pearl onions and tomato halves. Use the tomatoes to cover the garlic so the garlic doesn’t burn.
- Drizzle olive oil over everything and season with salt and pepper.
- Roast for 40 minutes. The onions should be starting to brown.
- Remove from the oven and let everything cool slightly.
Blend and Build Soup
- Spoon the roasted mixture into a blender and puree until smooth.
- If you prefer a smoother soup, strain through a mesh strainer to remove garlic skins and thyme stems.
- Pour the blended mixture into a large pot.
- Add the half and half and chicken stock.
- Mix well and strain again if you didn’t strain earlier.
- Heat on low and add basil, plus more salt and pepper to taste.
- Let the soup simmer for 20 minutes to reduce and deepen the flavor.