Roasted Tomato Soup


Printed from The Hungry Housewife

Makes about 10 cups

3 pints Cherry Tomatoes

3 Tbsp Olive Oil

1 tsp Salt

1/2 tsp Pepper

2 Tbsp Unsalted Butter

2 Cloves Garlic, minced

1 Cup Chopped Onion

1 (28oz) Can Diced Tomatoes

4 Cups Chicken Stock or Broth

1/2 tsp thyme

1 cup Whipping Cream or you can even use 1 cup evaporated milk to lighten it up

Heat the oven to 400. On a baking sheet, combine the cherry tomatoes,  2 Tbsp olive oil salt and pepper. Toss to coat tomatoes. Roast the tomatoes for about 45 minutes, stirring every 15 minutes or until the are getting shriveled and have brown spots on them.

In a large stock pot, melt the butter and the remaining tablespoon of olive oil over medium heat Add the onions and cook until softened. Add the garlic and cook for an addition minute. Add the canned tomatoes(and juice from the can)  chicken stock, thyme and the roasted tomatoes. Pour any of the liquid from the roasted tomatoes into the pot as well. Bring the soup to a boil, reduce the heat and simmer, partially covered for 40 minutes. Stirring occasionally.

Allow the soup to cool a bit. Using a food processor or a blender, puree the soup until smooth.

Return it to the pot and add the heavy cream or evaporated milk. Warm the soup again without letting it boil. Add more salt or pepper if needed.


Softened Butter

1/4 tsp Thyme

6 slices Whole Wheat Bread

3 Slices of your favorite Cheese

Heat a medium skillet over medium high heat.

Combine the thyme and butter in a small bowl. 

Spread one side of each slice of bread with the thyme butter. 

Add 3 slices of bread into the pan, buttered side down. Top with cheese. Top with additional buttered bread, buttered side up. Cook for 3-5 minutes on each size.

Allow to cool slightly and cut into strips or 1 " squares.