Comforting roasted tomato soup
Nothing says comfort like a warm bowl of roasted tomato soup. Make a grilled cheese to dip in for the perfect lunch or dinner.
Ingredients
- 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
Instructions
- 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.