Roasted Tomato and Thyme Soup

Adapted and Inspired by various sources
Makes 2 Servings, or enough for one hungry person.

This soup tastes like a sexied-up version of this roasted tomato sauce that I shared with you last year. This recipe makes enough for about 2 servings, but I’d definitely double, triple, or quadruple the recipe, if need be. I only say this because two helpings wasn’t enough for me that day; I had to make more later. It’s that good.

1 ½lbs / 680g Ripe tomatoes (whatever you’ve on hand; I used plum & cherry), halved
1 medium-sized peeled Red onion or Cipollini onion, quartered
1 small head of Garlic, or four regular sized garlic cloves (skin on), top cut off
½ tablespoon Fresh thyme leaves (from about 3 springs) or ½ teaspoons dry thyme
1 teaspoon Natural Cane Sugar
Fine Grain Sea Salt & Freshly Ground Black Pepper
1 tablespoon olive oil (not extra-virgin)

½ cup / 4oz / 85ml Chicken / Vegetable Stock (optional)
2 tablespoons heavy cream (optional)

To serve:
Generous slice of fresh artisanal bread
Unsalted butter, room temperature
Fresh Mozzarella cheese

Preheat oven to 375F / 190C / Gas Mark 5.

Spread the cut tomatoes, onion, garlic, and thyme on a baking tray or roasting tin (if you’re double/tripling/ quadrupling the recipe, use a roasting tin). Sprinkle with sugar, and season to taste with salt & pepper.

Coat with olive oil, and roast in the preheated oven for about 40 minutes, or until the tomatoes are about half their size, wrinkly, and some of the juices are caramelized on the bottom of the pan.

Tip the tomatoes and onions into a blender or food processor. Squeeze the contents out of the garlic bulb, and mash with the back of a fork, add to the tomatoes and onions. Pulse until smooth.

You can stop here if the soup is thin enough for your liking. If not, pour the rust red mixture into a large sauce pan, and thin the mixture with the stock and heavy cream. Heat the mixture on medium heat, until bubbly and warm.

Serve with toasted bread or mozzarella cheese-topped bread (preparation below)

Prepare the Cheese-Topped Bread
Heat a cast-iron (or oven-safe) pan on medium heat. Butter both sides of the bread, and toast the bread until golden brown. Top with fresh mozzarella, and put pan under broiler for a couple minutes until the cheese is bubbly and golden brown. Float on top of hot soup. Enjoy!