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1
To roast the veggies: Place tomatoes on baking sheet.
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2
Add the onion wedges, garlic cloves, and whole carrots to the pan.
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3
Drizzle with olive oil to coat and sprinkle it all with salt, pepper and thyme leaves (removed from the stems).
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4
Roast for 30-40 minutes or until tomatoes have reduced in size by half and carrots are easily pierced with a fork/knife.
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5
Let cool slightly.
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6
For the soup: While the pan cools, add your stock to a soup pot and bring to a low simmer.
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7
Scrape everything from the baking sheet right into the pot, including any brown bits or juices (thats where all the best flavours live!
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8
).
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9
Let it simmer for 10 minutes.
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10
For the croutons: While soup simmers, take sliced baguette pieces, drizzle them with olive oil and top with a round of mozzarella.
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11
Place the cheesy toasts on a pan, set oven to broil and pop them in.
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12
Let them broil for 2 minutes (peeking after 1 to make sure nothing is burning).
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13
Remove and sprinkle with fresh thyme leaves.
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14
To finish the soup: Add the paprika to the soup and puree everything in the pot up with a blender (immersion or otherwise) until smooth.
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15
Taste for seasoning and add more salt if needed.
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16
Ladle into bowls, top with your big, cheesy croutons and finish with fresh ground pepper.
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17
Recipe adapted from Sprouted Kitchen.
