Description
A deeply flavorful roasted tomato soup made with vine tomatoes, sweet roasted garlic, fresh thyme, Parmesan, and cream for a velvety finish.
Ingredients
10 vine-ripened tomatoes
1 pint grape tomatoes
1 large shallot
2 heads garlic
4 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 cup heavy cream or half-and-half
Up to 2 teaspoons honey (optional)
Instructions
1. Preheat the oven to 425°F.
2. Wash all tomatoes. Halve the shallot and remove the outer skin. Slice the tops off the garlic heads.
3. Arrange tomatoes, shallot, garlic, and thyme on a baking sheet. Drizzle with olive oil, salt, and pepper.
4. Roast 30–35 minutes until garlic softens and tomato skins wrinkle.
5. Cool for 10 minutes.
6. Peel vine tomatoes, squeeze roasted garlic, remove thyme leaves.
7. Blend roasted vegetables with Parmesan until smooth.
8. Transfer mixture to a pot and warm until thickened.
9. Remove from heat and stir in cream. Add honey if needed.
10. Serve warm with Parmesan or basil.
Notes
Adjust sweetness with honey if tomatoes are very acidic. For freezing, omit the cream and add it when reheating.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Soups
- Method: Roasting, Blending, Simmering
- Cuisine: American