Source: dLife

Roasted tomato soup with a sweet and mild taste.

Servings

8 fresh tomatoes , halved
1 red onion , unpeeled and cut into quarters
1 whole heads of garlic , halved horizontally
2 pinch fresh thyme , 2 sprigs
1 tbsp olive oil
4 cup low sodium vegetable broth , divided
0.5 cup sour cream
3 tbsp chopped parsley
1 pinch sea salt
1 pinch black pepper , freshly ground
8 oz French bread baguette , warm (optional)

1 Preheat oven to 400°F.
2 In roasting pan, place tomatoes, onion, garlic, and thyme. Drizzle with oil.
3 Roast for 30 minutes until softened and slightly charred.
4 Remove onion quarters and garlic from the roasting pan and set aside.
5 Pour half vegetable stock over tomatoes and return pan to oven for 10 minutes.
6 Meanwhile, remove skin from onion quarters and garlic.
7 In food processor, purée roasted onion and garlic into paste.
8 Remove roasting pan from oven, discard thyme sprigs.
9 Add stock and tomatoes to food processor, process until smooth.
10 Strain soup into clean saucepan and add remaining stock and sour cream. Heat gently and season with salt and pepper to taste.
11 Ladle into serving bowls, garnish with parsley and dollop of sour cream. Serve with warm baguette, if desired.