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This Oven Roasted Tomato Soup with a hint of lemon thyme takes the classic recipe to a new level. Sweet and packed full of tomato flavor, this makes a great appetizer or re-heated for lunch,

Oven Roasted Tomato Soup

Chef Markus Mueller
This Oven Roasted Tomato Soup takes the classic recipe to a new level. Slightly sweet and packed with tomato, this soup makes a great appetizer or lunch.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine French, Spanish
Servings 4 servings
Calories 289.8 kcal

Ingredients
  

  • 4-6 lb Fresh Tomatoes
  • 8 whole Garlic cloves
  • 3 small Carrots
  • 3 medium Spanish Onions
  • 1 cup Chicken stock
  • 2 tablespoon Honey
  • 1 bunch Lemon thyme
  • 1 pinch Salt and pepper
  • 2 tablespoon Olive oil
  • 1 splash 35% Cream

Instructions
 

  • Wash then rough chop all the vegetables.
  • Spread the vegetables out in a roasting pan and drizzle with olive oil and salt and pepper.
  • Roast at 375F until the tomato's start to give off liquid. Pour this liquid into your soup pot, and keep oven roasting the tomatoes until they start to turn colour and brown.
  • Once the vegetables are roasted and nicely browned, add them to the soup pot with the tomato liquid, honey, stock, and thyme. Simmer for 30 to 40 minutes.
  • Puree and strain the roasted tomato soup. Add the cream, and re-season with salt, pepper and a pinch of sugar or more honey.

Nutrition

Calories: 289.8kcal

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Keyword gluten free tomato soup, tomato soup and grilled cheese
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