Hearty Roast Tomato Soup
Servings: 4-6
Ingredients:
- 2 kg ripe tomatoes, halved
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream or coconut cream (optional)
- Fresh basil leaves, chopped (optional)
Instructions:
- Preheat your oven to 200°C (400°F).
- In a large bowl, toss the tomato halves with olive oil, salt, and pepper until they’re evenly coated.
- Spread the tomatoes on a large baking sheet in a single layer. Roast for 30-40 minutes, or until they’re tender and slightly caramelized.
- In a large pot, sauté the chopped onion and minced garlic in a little olive oil until softened. Add the roasted tomatoes, thyme, and paprika. Cook for an additional 5 minutes, stirring occasionally.
- Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes or until the flavors have melded together.
- Use an immersion blender or a regular blender to puree the soup until smooth.
- If desired, stir in the heavy cream or coconut cream to add a creamy texture.
- Taste and adjust the seasoning as needed.
- Serve the soup hot, garnished with chopped fresh basil leaves if desired.
Enjoy your delicious and hearty roast tomato soup!
