Roasted Tomato Soup

With cold and flu season just around the corner, it’s best to stock up on as many soup recipes as possible.

One of our favorites, from a very young age, has always been tomato soup.  Roasting the tomatoes first really brings the flavor to the forefront and gives it a nice, almost smoky taste.  With just a little bit of cream to enrich it to make it  just a little extra special.

This recipe is fairly easy to prepare and makes approximately 4 bowls.  Serve with a scoop of sour cream or soft mozzarella on top if you like extra creaminess.

Ingredients: 

12 ounces of Heart or Cherry tomatoes

1 – 14 oz Can of Fire Roasted Tomatoes

3 Cloves of Fresh Garlic – sliced

1 Yellow Onion – Chopped

12 oz Organic Vegetable Broth

4 oz Organic Heavy Cream (such as Whipping Cream)

2 Sprigs of Fresh Thyme or a sprinkle of *dried thyme

1 Bay Leaf

Sprinkle of Olive Oil

Salt & Pepper to taste

Directions:

Spread sliced tomatoes (halved), onion and garlic onto large baking sheet with minimal overlapping.  Sprinkle vegetables with olive oil and bake in pre-heated oven at 375˚ F for 30 to 40 minutes or until onion looks translucent.  Remove from oven.  On the stovetop in large pot, add Vegetable broth, cream, canned tomatoes, bay leaf, Thyme and roasted vegetables.  Bring to full boil once then simmer for 25 – 30 minutes.  Remove Bay Leaf and Thyme springs and pour into a large blender (such as Vitamix) and purée until smooth.  Add salt and pepper to taste and serve. 

 *Note: if using dried thyme, you can leave in and purée together.