roasted tomato soup

1. 1

   heat oven at 400, on a baking sheet, combine the cherry tomatoes, 2 teaspoons oil, and the salt and pepper.toss the ingredients to coat the tomatoes evenly and spread them in single layer.

2. 2

   roast the tomatoes untill they are shriveled with brown spots, about 35 to 45 minutes

3. 3

   in a large pot, heat the butter and the remaining oil over medium heat.

4. 4

   add garlic and onion and saute untill softened, about 6 minutes.

5. 5

   add can tomatoes with the juice, the broth, thyme, and roasted tomatoes, including any liquid from baking sheet.

6. 6

   bring to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.

7. 7

   using a food processor or blinder, puree the soup untill its smooth,

8. 8

   retrun it to the pot and stir in the cream.

9. 9

   without letting the soup boil, warm it over medium heat, stirring often, untill steaming

10. 10

    serve the soup garnished with grilled-cheese croutons, if u like

11. 11

    i have a recipe for the grilled-cheese croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.