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Tomato Soup
10 mins
1 hr 20 mins
About 1 3/4 quarts
Steps
- Preheat oven to 375°F. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Roast tomatoes.
- While tomatoes are in the oven, melt the butter in a large pot.
- Add onion and sauté.
- Stir in the garlic and thyme and sauté.
- Add crushed tomatoes, basils and sugar. Season with salt and pepper.
- Stir the mixture and reduce the heat to medium or medium-low and simmer.
- Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
- Continue to simmer soup, stirring occasionally.
- Carefully pour soup into a blender and blend until smooth.
- Pour soup back into the pot and stir in the cream until fully incorporated.
- Simmer soup for 2 to 3 minutes before ladling into bowls.
- Top each serving of tomato soup with fresh basil leaves. Serve.
- Preheat oven to 375°F.
- Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Roast tomatoes for about 45 minutes.
- While tomatoes are in the oven, melt the butter in a large pot over medium-high heat.
- Add onion and sauté for 5 minutes.
- Stir in the garlic and thyme and sauté for another 5 minutes.
- Add crushed tomatoes, basils and sugar. Season with salt and pepper.
- Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes.
- Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
- Continue to simmer soup, for about 15 minutes, stirring occasionally.
- Carefully pour soup into a blender and blend until smooth.
- Pour soup back into the pot and stir in the cream until fully incorporated.
- Simmer the soup for 2 to 3 minutes before ladling into bowls.
- Top each soup with fresh basil leaves. Serve.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
