Easy Roasted Tomato Soup because who has time these days or counter space? Since moving into my new apartment,I have had to adapt to a vintage kitchen with literally no counter space. I’m talking one small work surface area which is dedicated to the dish rack because vintage also means no dishwasher. First world problems but seriously, it’s kind of a struggle. Nonetheless, on the positive side it has forced me to be creative.
Easy Roasted Tomato Soup is a comforting hug on a cold day. It is the opposite of diet friendly with heavy cream and butter but who cares? It’s winter. You need those extra pounds to keep you snug. Right? I’m gonna pretend like you are nodding your head. Anyways, I roasted the tomatoes to get as much flavor out of them as possible. Totally worked. This Easy Roasted Tomato Soup transports me back to summer when the days were long and the nights were short.
Check back on Thursday for a delicious grilled cheese to pair alongside.
- 2 pints cherry red tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoons thyme
- 1 tablespoon butter
- ½ yellow onion, chopped
- 1 medium garlic clove, chopped.
- 1 tablespoon ketchup
- 1 cup vegetable broth
- ¼ cup heavy cream
- 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.
- 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.
- 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.
- Remove the soup from heat. Puree with an immersion blender until smooth. Stir in ¼ cup cream and black pepper. Top with garnishes of your choice.