1 food processor or high-speed blender, or stick blender
1 Sheet pan
Aluminum foil
1 Large soup pot
4 Oven-safe soup bowls
Ingredients
1.25kgFresh plum tomatoesSliced in half, lengthwise
2 tbspolive oilDivided
3clovesgarlic
salt & pepper
1/4tspcrushed red pepper flakes
1 tspfresh thyme leavesor 1/2 tsp dried
4cupschicken stockor 1 litre
1cupGruyere cheesegrated
4slicesrustic bread
Instructions
Preheat oven to 400°F. Place tomatoes, cut side up, on a baking sheet, drizzle with 1 tablespoon of the olive oil, and sprinkle with salt and pepper. Wrap garlic cloves in aluminum foil and drizzle with the other tablespoon of olive oil. Place on the same baking sheet. Roast until tomatoes are soft and slightly browned, about 1 hour. The tomatoes should look collapsed and slightly charred on the edges.
Remove garlic from foil. In a food processor, process the tomatoes and any remaining liquid, with the garlic for just a few pulses so it's still a little chunky.
In a large pot, combine thyme leaves, red pepper flakes, chicken stock and processed tomatoes and bring to a boil. Reduce heat to low and gently simmer, stirring occasionally, for another 30 minutes.
To serve, fill small bowls with soup. Place a slice of bread on top of each bowl, and mound grated cheese on top. Broil until cheese is melted and bubbling.
Notes
Did you make this Roasted Tomato Soup recipe? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.