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Creamy Roasted Tomato and Garlic Soup Recipe
Ingredients:
10 plum tomatoes, halved lengthwise, seeds removed
7cloves garlic, coarsely chopped
Salt and freshly ground pepper
4 Tablespoons olive oil, divided
1 yellow onion, diced
1 carrot, peeled and diced
3 cups vegetable stock
1 tablespoon chopped fresh thyme
1 1/2 cups heavy cream
Directions:
Preheat oven to 325 F. Place tomatoes & garlic on a cookie sheet or roasting pan. Add salt and pepper, drizzle with 2 tablespoons of olive oil and toss to coat. Roast for approximately 35 minutes, or until the tomatoes are soft.
Heat the remaining 2 tablespoons of 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. While soup is simmering, place the cream in a small saucepan and cook over medium heat until reduced by about half. Using an immersion blender, puree the tomato soup mixture until smooth. If using a blender, transfer the soup in batches and puree until smooth, then return to pan. Add reduced cream to the blended soup and cook for 5 minutes.
