Food for Friday... Homemade Tomato Soup

Homemade Tomato Soup...

3 pints cherry tomatoes

3 Tbls Olive Oil

salt

pepper

2 Tbls butter

2 garlic cloves minced

1 cup chopped onion

1 28oz can of diced tomatoes (undrained)

4 Cups Chicken Broth

1/2 tsp thyme

1 Cup whipping cream (to be added at very end)

Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 30 to 40 minutes.

In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.

Using a hand mixer or blender puree the soup until smooth. Stir in cream. Without letting it boil, warm over medium heat adding additional salt and pepper if needed.

Next time I plan on doubling my cherry tomatoes or using larger tomatoes and using no canned tomatoes, also roasting in a 9x13 pan or two so I can keep more of the natural tomato juices. It was delicious we did grilled cheese on the side and I think the family as a whole was pleasantly pleased :)