Easy Roasted Tomato Soup

By • January 20, 2015 0 Comments

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Author Notes: This soup is bursting with tomato goodness and has a touch cream for silkiness. Nicole

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Serves 6

  • 2 pints cherry tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon thyme
  • 1 tablespoon butter
  • 1/2 yellow onion, chopped
  • 1 medium garlic clove, chopped
  • 1 tablespoon ketchup
  • 1 cup vegetable broth
  • 1/4 cup heavy cream
  1. Pre-heat oven to 400 degrees. Toss cherry red tomatoes in a large bowl with olive oil, salt and thyme. Spread in an even layer on a baking sheet. Roast for twenty minutes or until tomatoes have burst.
  2. Meanwhile, place a large heavy bottomed pot over medium low heat. Add 1 tablespoon of butter. Once melted, add chopped onion. Cook, stirring occasionally, until onion is soft, about 15 min. Add the garlic and cook for another 4 min.
  3. Remove tomatoes from oven. Increase the heat to medium, add the tomatoes plus their juices and one tablespoon ketchup to the pot. Pour in broth, and bring to a simmer. Cook for another 10 minutes with lid on.
  4. Remove the soup from heat. Puree with an immersion blender until smooth. Stir in 1/4 cup cream and black pepper. Top with garnishes of your choice.

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