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Nothing says comfort to me like a bowl of tomato soup. I have a recipe for chilled tomato soup, but this one is for colder months when you need a bowl of rich goodness. I based this recipe off a description in a novel called Rough by Robin Van Eck. The soup was described as buttery-thick, with a slightly flowery scent wafting up the stairs from the basement as the characters descended into the room. I used thyme leaves for the floral note and roasted the tomatoes with sea salt, cracked black pepper, and a generous drizzle of olive oil before dropping the fresh thyme sprigs on top. Roasting concentrates the tomato flavor, giving it that hearty, umami note we all crave. Choose farmer’s market or home-grown tomatoes when you can, otherwise buy the best-looking cherry tomatoes you see.
You can make this soup completely plant-based, dairy-free, or use grass-fed butter and heavy cream if you prefer. I use homemade chicken stock (also called bone broth) for super-rich flavor, but use your favorite vegetable stock to make it plant-based.
Comforting roasted tomato soup
- 2 pounds tomatoes seeded and cored, preferably farmer's market tomatoes
- 1 tablespoon olive oil (extra virgin)
- 6 sprigs thyme (fresh) washed and lightly dried in a towel
- 1 tablespoons butter (unsalted) or buttery spread for plant-based version
- 1/4 cup heavy cream (organic) or coconut cream for dairy-free/vegan/paleo version
- 1/4 cup chicken stock (low-sodium) or vegetable stock for plant-based version
- 1/4 teaspoon black pepper freshly cracked
- 1/4 teaspoon sea salt omit for lower-sodium version
- Preheat oven to 425ºF /220C/gas mark 6.5.
- Place tomatoes in a baking dish and drizzle with olive oil, a little sea salt and pepper, and the thyme sprigs. Roast for 45 minutes. Remove thyme sprigs.
- Spoon tomatoes into the blender and add remaining ingredients. Blend until smooth. Serve immediately.