Rustic Roasted Tomato Thyme Soup

Serves 4


4 very large ripe heirloom tomatoes,
cut into 6 2 inch by 4 inch chunks
(About 8-10 C)
1 head of garlic, top chopped off
1/8 C sunflower oil or mild oil
2 t Kosher salt and ½ t fresh cracked pepper
4 sprigs of fresh thyme
1 ½ C good chicken stock, unsalted
Drizzle of heavy cream for serving


  • On a large baking sheet, arrange the tomatoes out in one layer, drizzle with oil and toss until well coated, reserving about a teaspoon of oil to drizzle over the garlic head. Generously season with salt and pepper. Roast in a 375 degree F oven for 30 minutes and then raise the temperature to 425 degrees F and cook for another 10-12 minutes, until you see some caramelization on the edges of the tomatoes. Remove from oven and let cool for about 30 minutes.
  • Remove garlic head, squeeze out the cloves, mash. Add the tomatoes, the juice and the oil to the blender and blend until pureed. In a large saucepan, add the puree, the garlic mash, and the chicken stock. Add the thyme sprigs, whole, and simmer until warm. Taste to determine seasoning.
  • Serve with a drizzle of cream on top and serve with my Garlic Rosemary Thyme Mayo Bruschetta.

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