Roast Tomato Soup
Ingredients
The Bread:
1 Baguette
Olive Oil
Parmesan (Grated)
Gruyere or White Cheddar Cheese (Grated)
Fresh Thyme
The Soup:
2¼ lbs Mixed Tomatoes (Mostly Cherry Tomatoes)
1 Red Onion (Quartered)
1 Garlic Bulb
1 quart Stock (Vegetable or Chicken, use less for a thicker soup)
¾ cup Double Cream
¼ cup Olive Oil
Sea Salt & Pepper
Basil (Fresh)
Olive Oil
Double Cream
Fresh Basil (Torn)
Black Pepper
Directions
Add tomatoes, red onion, and a garlic bulb (with the top cut off) to a roasting pan
Drizzle with olive oil, season well with sea salt and pepper
Roast in a 392℉ oven for 30-35 mins
Put the stock into a small pot and begin to heat on low heat
Slice baguette and place onto a baking sheet (lined with parchment paper)
Drizzle slices with olive oil, top with grúyere and parmesan
Top with fresh thyme
Once tomatoes are done transfer them to a pot, remove garlic bulb and squeeze garlic out of the skin into the pot
Add hot stock
Add cream and basil, puree with a hand blender
Put bread into oven for 6-8 mins
Check soup for seasoning and keep on low heat until bread is done
Garnish soup with fresh basil, olive oil, fresh ground pepper and double cream
Enjoy!