Roasted Tomato Soup
3 pounds Roma tomatoes, sliced in half
1 pound Vine Ripe tomatoes, sliced thick
1 yellow onion, sliced 1/2 in thick
1 red bell pepper, cut in half and seeded
4 - 6 cloves garlic (depends on your palate)
Fresh thyme leaves (I used about 10 sprigs)
olive oil
salt & pepper
2 cups chicken stock or more
paprika
1 teaspoon sugar
Cream, optional (splash up to 1/4 cup for added richness)
Preheat oven to 400 F. In a large bowl or on a sheet pan, toss tomatoes, onion, bell pepper, and garlic cloves with about 1/2 cup olive oil. Sprinkle with thyme, salt and pepper. You can always adjust seasoning at the end. Roast for about 30 - 40 minutes.
I love the smell of roasted tomatoes and garlic!
Transfer everything to blender. I have a Vitamix so I didn't need to do this in batches. You can also use an immersion blender. Add chicken stock and sugar. Slowly puree. I added paprika for some more color and smoky flavor, totally optional. Adjust seasoning if needed.
Vitamix in action!
Pour soup into large stockpot and gently bring to a simmer. Here is where you can add the cream if you so desire. And if you want to add a little crunch on top (who doesn't like crunch?), well then make some croutons!
Enjoy!
