Saturday, March 3, 2012
Roasted Tomato Soup with Thyme and Goat Cheese
the peak of my tomato season and I canned it. There is no way you can have a soup as rich as this during the summer.
4 pounds of ripe tomatoes, quartered and seeded
3 garlic cloves finely sliced
4 Tbs. of olive oil
Coarse sea salt
Freshly ground black pepper
2 Tbs. of butter
1 big yellow or white onion, or 2 medium, coarsely chopped
4 sprigs of thyme
1 quart of boiling water
Preheat the oven to 350°F. Line four baking sheets with aluminum foil and brush them with half of the olive oil. Place the tomatoes in the baking sheets and sprinkle the garlic. Drizzle with olive oil, salt and pepper. Roast the tomatoes for 1 hour. In the meantime, in a pot over medium heat, heat the rest of the olive oil and the butter. Sauté the onions and the thyme for 5 minutes until soft, 5 minutes. Add the roasted tomatoes and the water, and cook for 20 minutes. Discard the thyme sprigs. With an immersion blender, blend all the ingredients until creamy. Season with salt and pepper. Before serving, garnish with goat cheese and a sprig of thyme.