Roasted Tomato Soup

Roasted Tomato Soup

July 23, 2017

Ingredients:

  • 3 pounds plum tomatoes, cored and halved lengthwise
  • 2 tablespoons olive oil
  • 4 cloves garlic, unpeeled
  • 1 onion, thinly sliced
  • 2 tbsp tomato paste
  • 1 teaspoon fresh thyme leaves
  • Dried crushed red pepper to taste
  • 4 cups chicken or vegetable stock
  • Chopped chives + heavy cream, to finish
  • Bumble & Butter Sharp Cheddar Granola

Preparation:

Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Spread out the halved tomatoes and onion onto a large baking sheet, seasoning with salt and pepper. Drizzle the tomatoes with olive oil. Add foil packet of garlic to tray. Roast about 1 hour.

After roasting, unwrap garlic packet and peel cloves. Transfer tomatoes, any juices, garlic cloves, and onion to a blender and blend until smooth. Strain through a sieve for a smoother texture if desired. Over medium high heat, cook 2 tbsp tomato paste with a bit of olive oil, stirring frequently, until color deepens and caramelizes. Transfer puree to the pot and add thyme, crushed red pepper and stock, and bring to a boil. Reduce heat to a simmer for 25 minutes. Remove from heat and adjust seasonings to taste.

To serve soup, swirl in some heavy cream and finish off with chopped chives, freshly ground black pepper, and sharp cheddar granola.



Leave a comment


Also in Recipes

Sweet Potato, Brown Butter + Bourbon Pie
Sweet Potato, Brown Butter + Bourbon Pie

November 19, 2018

We made a sweet potato pie with all the warming, autumnal spices of nutmeg, allspice, and cloves. The addition of the browned butter and the bourbon complements the sweet potato with a nutty, butterscotch flavor. I also happened to have a whole bag of buckwheat flour sitting around, waiting to be used, so I just threw that into the pie crust along with some spelt flour. It adds a really delicious, toasted savory flavor to the whole pie, so if you like buckwheat and that toothy whole grain tex...

Read More

Maple Yogurt Pound Cake
Maple Yogurt Pound Cake

November 11, 2018

We made a delicious, moist poundcake packed with maple flavor, with zingy bits of candied ginger and lemon zest dispersed throughout. Instead of butter, we used a mixture of yogurt and extra virgin olive oil, which gets folded in at the end to produce a crisp, crackly crust. 

Read More

Healthy Salad with Savory Granola
5 Tips to Up Your Salad Game

October 20, 2018

We provide some tips and tricks to make your salads more exciting and delicious. (Hint: add some granola!)

Read More