Preheat oven to 400°F (200°C). Toss Roma Tomatoes with 1 tbsp Olive Oil, Salt, and Pepper on a baking sheet. Roast for 30-40 minutes, until softened and slightly caramelized.
While tomatoes roast, heat remaining 2 tbsp Olive Oil in a large pot over medium heat.
Add Yellow Onion, Carrot, and Celery and cook until softened, about 8 minutes.
Add Garlic and cook for 1 minute more, until fragrant.
Add Roasted Tomatoes, Vegetable Broth, Dried Thyme, and Red Pepper Flakes to the pot.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Use an immersion blender to blend the soup until smooth.
Stir in Heavy Cream and season with Salt and Pepper to taste.
Serve hot.
Ingredients
6
2 lbs907 gRoma Tomatoes-halved
3 tbsp45 mLOlive Oil-divided
11 mediumYellow Onion-chopped
3 cloves9 mLGarlic-minced
11 mediumCarrot-chopped
11 mediumCelery Stalk-chopped
4 cups946 mLVegetable Broth
1 tsp5 mLDried Thyme
1/2 tsp2.5 mLRed Pepper Flakes
SaltTo taste
Black PepperTo taste
1/4 cup60 mLHeavy Cream
Equipment
Baking Sheet
Large Pot
Immersion Blender (or regular blender)
Instructions
Preheat oven to 400°F (200°C). Toss Roma Tomatoes with 1 tbsp Olive Oil, Salt, and Pepper on a baking sheet. Roast for 30-40 minutes, until softened and slightly caramelized.
While tomatoes roast, heat remaining 2 tbsp Olive Oil in a large pot over medium heat.
Add Yellow Onion, Carrot, and Celery and cook until softened, about 8 minutes.
Add Garlic and cook for 1 minute more, until fragrant.
Add Roasted Tomatoes, Vegetable Broth, Dried Thyme, and Red Pepper Flakes to the pot.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Use an immersion blender to blend the soup until smooth.
Stir in Heavy Cream and season with Salt and Pepper to taste.
Comments