Roasted Tomato Soup

Method

1. 1

   Prepping and roasting the tomatoes· 30-35 Minutes

   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. 2

   Mushing the soup· 5-10 Minutes

   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!