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Roasted Tomato Soup

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Ingredients

8-10 Tomatoes Ripe tomatoes, amount depends on their size
1 Onions Sliced
2-3 Branches Thyme
1 Quart chicken stock Can also use vegetable stock
2 Cloves Garlic Crushed
Olive oil
Kosher Salt
Black Pepper
White Sugar
Sour Cream

Nutritional information

67
Calories
0.4 g
Total Fat
0 g
Cholesterol
590 mg
Sodium
14 g
Carbohydrates
1.9 g
Dietary Fiber

Roasted Tomato Soup

Features:
  • Gluten Free
  • Vegeterian
  • 40 Minutes
  • Medium

Ingredients

Directions

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This is such an easy soup. It is a great winter dinner or with a grilled cheese sandwich. The recipe is a Gordon Ramsay one that I tweaked a little bit (mainly because I was lazy) but the result is nevertheless awesome!

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Steps

1
Done
30-35 Minutes

Prepping and roasting the tomatoes

Heat the oven to 425F.
Cut the tomatoes in halves or quarters and put in a bowl with sliced onion. Coat generously with olive oil, salt and pepper.
Spread over a baking pan and spread sugar all over the tomatoes (this will help them caramelise a little bit) and add garlic and thyme.
Roast the tomatoes for 25-30 minutes till nicely caramelized and roasted.

2
Done
5-10 Minutes

Mushing the soup

Heat the chicken stock.
Pour all the tomatoes in a separate pot (make sure to remove the thyme branches) and start mushing with a hand blender while adding chicken stock while doing it (I usually use a little less than 1 quart but the amount depends on the size and juiciness of the tomatoes).
Check seasoning and correct if necessary. The soup is ready!
Serve with a dollop of sour cream!

jaron

jaron

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