It’s soup season…. and Cream of tomato has to be one of my all time favs. Such happy memories warming up as a kid with a cup-a-soup and toasted cheese fingers…
This grown up version is a quick and easy staple perfect for a simple supper or delicious lunchtime treat. Make extra and keep it in the freezer for those lazy days when cooking is not an option!!
Download a printable RECIPE.
Roasted Tomato soup
Handful of garlic cloves
Salt and pepper
Sourdough bread to serve
Parmesan shavings (I didn’t use any this time but it makes a great additional if you have some)
Preheat your oven to 200C.
Quarter the tomatoes and smash the garlic cloves, throw them both in a roasting dish with thyme and olive oil. Season with salt and pepper.
Roast for about 25 – 35minutes or until nicely caramelised. Allow to cool.
Place in a blender removing any garlic skins and thyme stalks.
Blend until smooth and then place in a saucepan over a medium heat.
Add broth little by little until you have your preferred consistency, you may not need to use all of it.
Add half the cream and adjust seasoning.
When serving drizzle remaining cream and some olive oil on top of soup garnish with fresh thyme sprigs and Parmesan shavings and serve with fresh sourdough smothered in butter.
For a vegan version switch out the cream for coconut cream and use some nutritional yeast instead of the parmesan.