Roasted Heirloom Tomato Soup
I make this soup every fall, just as the weather begins to turn and our heirloom tomatoes fully ripen. It’s super easy to whip up when you’re in a hurry and goes perfectly with a grilled cheese sandwich and a fresh garden salad. It also happens to be my kids’ favorite comfort meal.
if you have a bounty harvest, I’d recommend doubling or tripling the recipe and freezing it in airtight quart-size jars to enjoy later in the season. Just be sure to leave at least one inch of head space so the soup can expand when it freezes without breaking your jars! Makes about 2 quarts, depending on how much stock you use.
Ingredients
6 medium heirloom tomatoes, sliced
10 cloves garlic, peeled and diced
4 tbsp olive oil
salt and pepper
3-4 sprigs fresh thyme
2 yellow onions, thinly sliced
2 tsp dried garlic and herbs seasoning
1+ cup vegetable stock
1 cup cream, dairy or coconut (optional)
Directions
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and spread the tomatoes and garlic cloves in an even layer on the baking sheet. Toss with 2 tbsp of olive oil, season with salt, pepper, and thyme and roast for 45 minutes.
Add the reaming 2 tbsp of olive oil to a large pot over medium heat. Add the onion slices and cook, stirring frequently. After a few minutes, add the seasoning, stir to combine, and continue to cook over medium heat for about 15 minutes or until the onions have completely caramelized.
Once the tomatoes and garlic are done roasting, add them to the pot of onions. Add the vegetable stock (and cream, if using) and cook for a few more minutes. Remove the pot from the heat and blend the ingredients using an immersion blender (or transfer to a high speed blender and blend the soup in batches). If the soup is too thick for your liking, add more stock until it’s just right.
Add salt and pepper to taste and garnish with basil.