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{"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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