Author Notes
This soup is bursting with tomato goodness and has a touch cream for silkiness. —Nicole
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Ingredients
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2 pints
cherry tomatoes
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2 tablespoons
olive oil
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1 teaspoon
salt
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1/2 teaspoon
thyme
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1 tablespoon
butter
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1/2
yellow onion, chopped
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1
medium garlic clove, chopped
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1 tablespoon
ketchup
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1 cup
vegetable broth
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1/4 cup
heavy cream
Directions
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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.
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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.
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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.
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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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