AuthoradminCategorySoups and Stews
Preheat oven to 375°F. Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
Roast tomatoes for 1 hour. Remove from oven and set aside. Heat 2 tbsp oil, or butter, in a large pot (or Dutch oven) over medium-high heat.
Add onion, and saute for about 5 minutes. Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.
Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes. Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.
Use an immersion blender to purée the soup. This would most likely need to be done in a couple batches. Return the soup to the pot. Stir in the cream and serve while hot!
Ingredients
Directions
Preheat oven to 375°F. Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
Roast tomatoes for 1 hour. Remove from oven and set aside. Heat 2 tbsp oil, or butter, in a large pot (or Dutch oven) over medium-high heat.
Add onion, and saute for about 5 minutes. Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.
Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes. Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.
Use an immersion blender to purée the soup. This would most likely need to be done in a couple batches. Return the soup to the pot. Stir in the cream and serve while hot!