Cream of roasted tomato soup

Summer is now a thing of the past.  Enjoy the fall harvest and move to warmer more hearty meals.

Soups are a favorite as the weather gets colder.  I enjoy eating warmer, more filling foods this time of year.  I have a love for salads at all times, but also try to follow the harvest and enjoy fresh seasonal foods.

Cream of Roasted Tomato Soup

Serves 4

-8 medium beefsteak tomatoes, cored and quartered
-1/4 cup olive oil, plus more for the tomatoes

-4 cloves garlic


-1 sprig rosemary

-3 sprigs thyme

-6 tablespoons heavy cream
-Coarsely ground black pepper
-4 thick slices country bread, toasted and brushed with olive oil, for serving

  1. Heat the oven to 375 degrees and line baking sheet with foil. Lay the tomatoes cut-side down. Add the garlic cloves (with skins on). Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 1 hour. Remove from the oven and let cool.
  2. Add the ¼ cup olive oil, the rosemary and thyme to a small saucepan and place over low heat. Let warm until you begin smelling herbs, about 10 minutes. Remove from the heat and let cool.
  3. Peel the tomatoes and add the pulp and juices to a soup pan. Squeeze the garlic from its skin and add it to the pan. Place the pan over medium heat, and begin mashing the tomatoes with a potato masher until it’s pulpy, but not chunky. When the mixture is hot but not boiling, stir in the cream. Season to taste with salt. Add a pinch of sugar, if needed. Ladle into bowls and season with pepper. Sprinkle a little herb oil on top of the soup. Serve with fresh bread toasts.

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