Creamy Roasted Tomato Soup

9 ingredients
1 steps

Ingredients

  • 10 plum tomatoes, halved lengthwise, seeds removed
  • 1/4 cup olive oil, divided
  • 6 cloves garlic, coarsely chopped
  • Salt and freshly ground pepper
  • 1 Spanish onion, diced
  • 1 carrot, diced
  • 3 cups vegetable stock
  • 1 tablespoon finely chopped fresh thyme
  • 1 1/2 cups heavy cream

Directions

  1. 1
    {"0":"Preheat oven to 325 degrees F. 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. Roast for 25 to 30 minutes, or until the tomatoes are soft.","2":"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. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. 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."}

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