Slow Roasted Heirloom Tomato and Garlic Soup

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 Slow Roasted Heirloom Tomato and Garlic Soup
The slow aromatic roasting of both the tomatoes and garlic showcase the beauty of what simple ingredients can do when combined with a small dose of seasoning and lots of love for good measure! - Mark Picone
Servings
portions
Ingredients
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 onion
  • tomatoes, roasted (see below)
  • 2 cups vegetable stock
  • salt, freshly ground pepper
Roasted Tomato Ingredients
  • 6 tomatoes
  • 6 garlic cloves, unpeeled, gently crushed
  • 6 thyme, sprigs
  • 1/2 cup extra virgin olive oil
  • Salt and Pepper to taste
Servings
portions
Ingredients
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 onion
  • tomatoes, roasted (see below)
  • 2 cups vegetable stock
  • salt, freshly ground pepper
Roasted Tomato Ingredients
  • 6 tomatoes
  • 6 garlic cloves, unpeeled, gently crushed
  • 6 thyme, sprigs
  • 1/2 cup extra virgin olive oil
  • Salt and Pepper to taste
Instructions
Directions
  1. Over medium heat in a large sauce pot, heat olive oil.
  2. Add the onions and sauté until soft, about ten minutes.
  3. Add the roasted tomato mixture and cook until heated through.
  4. Add the vegetable stock. Bring to a boil, then reduce and simmer for about 20 minutes.
  5. Pulse the mixture with an immersion blender to desired consistency.
  6. Serve warm, topped with a drizzle of extra-virgin olive oil and crusty bread!
Roasted Tomato Directions
  1. Heat oven to 425°
  2. Place tomatoes, garlic and thyme on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper.
  3. Bake, basting tomatoes occasionally with the oil for about 25 minutes or until blistered and soft.
  4. Remove garlic skins and thyme sprigs before processing.