This is, by far, my favourite simple soup and is a staple in my house all year long.
It’s perfect served warm on a cold winter’s day or chilled, topped with a dollop of sour cream and a few fresh chives, in the sweltering heat of the summer.
All it takes is a bit of rough chopping, some roasting, and a quick trip into the blender and you’ve got the best darn tomato soup ever!
*Note: the only way to make this better is to serve it with a crispy, crunchy, cheesy grilled cheese
Roasted Tomato Soup
15 plum tomatoes, halved, cored, and pulp removed
4–6 cloves garlic, unpeeled and whole
½ red onion, peeled and thickly sliced
5–7 sprigs thyme
2 teaspoons sugar
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2–3 cups low sodium vegetable or chicken stock
Freshly ground black pepper
Lemon or a bit more balsamic, if needed
Preheat your oven to 375F and toss the tomatoes, garlic, onion, and thyme on a large rimmed baking sheet. Scatter the top with sugar and season with salt and pepper. Drizzle the top of the vegetables with olive oil and balsamic vinegar and toss to coat.
Pop the pan in the oven for 25 to 30 minutes, stirring about halfway through.
Meanwhile, heat 2 cups of the stock in a large pot over medium-low heat. When the vegetables are done, pick out the sprigs of thyme, carefully squash the roasted garlic out of its skin, discard the skin, and transfer all of those lovely veggies to the pot of stock. Using an emersion or regular blender, blend the soup until it is smooth, adding more stock if needed. Give the soup a taste and season with salt, pepper, and a little lemon or balsamic if needed.
Serve hot or chill for a lovely summery soup!