Description
Creamy roasted tomato soup with garlic, Parmesan, and cream for a smooth, comforting bowl.
Ingredients
10 whole tomatoes on the vine
1 pint grape tomatoes
1 large shallot
2 heads garlic
4 sprigs fresh thyme
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
1 cup heavy cream or half-and-half
Up to 2 teaspoons honey, to taste
Instructions
1. Preheat the oven to 425°F.
2. Rinse and dry all tomatoes. Cut the shallot in half and slice the tops off the garlic heads.
3. Arrange tomatoes, shallot, garlic, and thyme on a baking sheet. Drizzle with olive oil and season with salt and pepper.
4. Roast for 30 to 35 minutes until tomatoes are soft and garlic is tender.
5. Cool slightly, then peel tomatoes, squeeze garlic cloves, and remove thyme leaves.
6. Blend tomatoes, shallot, garlic, thyme, and Parmesan until smooth.
7. Transfer to a pot and warm over medium heat until thickened.
8. Turn off heat, stir in cream, and add honey to balance acidity.
9. Serve warm with extra Parmesan if desired.
Notes
For a lighter soup, use half-and-half instead of heavy cream. Adjust sweetness with honey based on tomato acidity.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Soups & Stews
- Method: Roasting and blending
- Cuisine: American