Creamy Roasted Tomato Soup-Recipe From The Food Gods!
Ingredients:
20 roma tomatoes
1-1/2 to 2 c vegetable stock
1 head garlic
2 sprigs ea fresh thyme, rosemary and sage
3/4 c cream
3 tbsp salt
1 tbsp black pepper
2 tsp granulated sugar
Tools needed:
Cutting board
Sharp knife
2 glass baking dishes
2 sheets parchment paper
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Blender, I use an immersion blender
Fine mesh strainer
Rubber spatula
Large mixing bowl
Oven
Foil
How to make it:
Preheat oven to 425.
Wash tomatoes under cold running water.
Core tomatoes with tomato shark. Cut tomatoes into quarters and place in large mixing bowl.
Add tomatoes, salt, sugar and pepper to the bowl and gently mix to coat the tomatoes evenly.
Place the tomatoes into the 2 parchment lined baking dishes.
Cut top of head of garlic and hit it with oil, salt and pepper. Wrap garlic in some foil, place in corner of one of the baking dishes with the tomatoes.
Tear the rosemary, sage and thyme stems with leaves into pieces and place evenly on top of the tomatoes. Place tomatoes in the oven and roast for about 1 hour. The tomatoes will be slightly shriveled and lightly caramelized when ready.
Remove garlic from the foil and cool for about 20 minutes. Once cooled enough to handle, remove all of the cloves and place in a large mixing bowl. Add the tomatoes, stock, cream, salt and pepper into the bowl as well. Blend with immersion blender or place all ingredients into a blender. Be careful as the ingredients are still hot.
Once blended, strain the soup through a fine mesh strainer if desired.
I like to store my soup in 3-4 mason jars as a quick grab and go meal prep for lunch.
Goes great with grilled cheese, salad and all by itself!
Enjoy!
Logan
