Homemade Roasted Tomato Soup with Fresh Tomatoes
Serves 4
10 mins prep
25 mins cook
35 mins total
This 30 minute roasted tomato soup is dairy-free and makes a thick, creamy tomato soup with only roasted fresh tomatoes, onion, crusty bread and herbs. Serve with garlic bread or grilled cheese for dunking!
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Heat the oven to 425 (212 C) degrees. Put 2 pounds small vine-ripened tomatoes, sliced in half, in a large baking dish or a pan that will hold the tomatoes snugly. Note: If you use a pan that's too large, the pan juices will evaporate more quickly in the oven. You actually want that liquid to make the soup
Add 3 tablespoons olive oil, ½ of a large onion, sliced, 1 teaspoon salt, ½ teaspoon sugar, 1 tablespoon grated fresh garlic, and ½ teaspoon freshly ground black pepper to the tomatoes.
Toss everything together until evenly coated with oil. Top with 3-4 sprigs fresh thyme, or sprinkle the dried thyme over the tomatoes, if you're using it instead.
Roast the tomatoes 20-25 minutes. The tomatoes and onion should be soft and golden and the pan juices bubbling. Remove from the oven and cool 10 or 15 minutes.
Transfer the tomatoes and all their liquid to a blender or food processor. Add 2 slices fresh country-style bread. Pour in just enough broth or water to barely cover the tomatoes and bread. The amount will depend on how juicy the tomatoes are after roasting.
Remove the thyme sprigs. Puree until completely smooth or until the soup has the consistency you like (if your blender is more than ¾ full of the mixture, puree it in batches to avoid an overflow). Taste the soup and add more salt and pepper as needed.
Serve warm in bowls, with some toasted bread slices drizzled with olive oil on the side.
