Roasted Tomato Soup


  • 10 pc Plum Tomatoes
  • 1 pc Shallots
  • 1 cloves Garlic
  • 2 sprigs Thyme
  • 1 teaspoon Olive Oil
  • 1 can Tomatoes, Crushed
  • Sea salt and Pepper to Taste
  • 2 Tablespoon Chopped Fresh Herbs
  • 1 teaspoon Olive Oil

Cooking Instructions
1. Preheat the oven to 350˚F. Line a baking pan with aluminum foil. Cut the tomatoes into quarters then place on the aluminum foil. Chop the shallots and garlic and place on top of the tomatoes. Place the thyme on top of the shallots and garlic, followed by the thyme. Add a small amount of sea salt and freshly ground pepper. Place in the oven and roast for thirty minutes.
2. Once the tomatoes have been roasted, remove the baking pan from the oven and discard the thyme. Place the remaining ingredients in the blender and blend on high speed until a smooth soup forms. Once all the tomatoes have been blended, return the tomato soup to a large saucepan. Add the canned tomatoes and cook on low heat for twenty minutes. Serve warm or cold.

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