Roasted Tomato Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 lbs tomatoes
• 1 large onion, sliced
• 7 garlic cloves
• 3 sprigs fresh thyme
• 1/4 cup extra-virgin olive oil
• kosher salt
• fresh ground pepper
• 1 quart low sodium chicken broth
• 1 bay leaf

Recipe

• 1 preheat oven to 450 degrees.
• 2 wash and cut tomatoes in half (if you use anything smaller than a campari tomato, leave it whole). place them on a large baling sheet with the onion, garlic and thyme. drizzle olive oil over the veggies and sprinkle with kosher salt and a few generous turns of freshly ground pepper. give everything a toss. roast in the oven for 25 to 30 minutes until the veggies are carmelized.
• 3 remove the thyme sprigs and pour the mixture into a medium sized stock pot or dutch oven. be sure to get all the juices. add chicken broth and the bay leaf. bring to a boil. simmer for 25 to 30 minutes. let cool slightly and then puree by either an immersion blender or puree in a regular blender (for a smoother texture). you can also strain the mixture if you want a more elegant soup.
• 4 check for seasonings. serve immediately or refrigerate (no longer than 2-3 days) and reheat later.
• 5 garnish with a dollop of creme fraiche or other toppings, as desired.