Pike Lane Gardens Creamy Roasted Tomato Soup
Enjoying a great tomato soup during those chilly fall and winter days warms your belly! This recipe will melt in your mouth! Enjoy with a grilled cheese sandwich for dipping!
3 cups cherry tomatoes (stems removed)
4 large ripe slicing tomatoes (stem and core removed)
1 32 Oz. Chicken (or Vegetable Stock)
2 medium sweet onions- chopped
6 clove garlic- finely chopped
½ stick of salted butter
¼ cup Extra Virgin Olive Oil
small bunch –chopped fresh basil leaves
4 thyme sprigs (stems removed)
2 teaspoons granulated sugar
1 cup whole milk (or heavy cream for decadence)
salt and pepper to taste
Preheat Oven to 400 Degrees.
Toss the cherry tomatoes with just enough olive oil to lightly coat, then spread out in an even layer onto a rimmed sheet pan or large baking dish. Roast for 25-30 minutes, until the tomatoes have burst & are just beginning to shrivel. Remove from oven & set aside.
In a heavy- bottomed sauce pot, add olive oil & heat over medium heat until the oil begins to shimmer. Add the onions & cook, stirring occasionally, until they begin to sweat & soften, (about 4-5 minutes.) Add the garlic, stir to combine, & continue cooking for another 3 minutes until the garlic is golden. Set aside
To Complete the Soup
Take Cherry Tomato’s & add to sauce pot (that has the onion/garlic mixture)
Add, chicken (or vegetable stock), butter, milk (or cream) and sugar
Chop ripe slicing tomatoes into ½ inch squares and add to mixture along with thyme.
Wisk all ingredients gently in saucepan.
Reduce to low heat and cook 20-25 minutes.
Adjust Salt & Pepper to taste
Remove and serve