Roasted Tomato Soup - French Inspired
I am a French cuisine gal through and through, and this tomato soup is no exception. Inspired by the elegance and simplicity of French cooking, this soup brings bold, rich flavors to the table while staying wholesome and satisfying. It’s made with fresh, nutrient-dense ingredients that make it as nourishing as it is delicious. Whether enjoyed as a cozy meal on its own or paired with crusty bread or grilled cheese, this tomato soup is a hearty dish that embodies the charm and comfort of classic French cuisine.
Ingredients
- 8 Large Organic Tomatoes on the Vine
- 2 Large Carrots - washed and cut in half long ways and then again short ways
- 1 Large Yellow Onion - chopped in 4 large pieces
- 8 Cloves of Garlic
- 8 Tbsp Extra Virgin Olive Oil
- 4-5 Cups of Vegetable Broth - depending on how liquid you want it [Add 2 additional cups of water if you want an even less thick soup]
- 1 Large Parmesan Rind - or two small ones
- 2 Tbsp Honey - start with one then taste and add a second if it's still too acidic
- 8 Sprigs of Fresh Thyme
- 1/4 Cup Coconut Milk - or heavy cream
- Salt and Pepper to Taste
- Chopped Fresh Parsley - for garnishing
Instructions
- Pre-heat the oven to 425F/218C.
- Wash your tomatoes and carrots. Gather the rest of your vegetables.
- Line a baking sheet with parchment paper. Add whole tomatoes on it followed by your chopped carrots, onions and garlic.
- Add about 4 Tbsp of quality olive oil to your vegetables. Give it a good toss.
- Bake your vegetables for 45 minutes. They should be really soft and browning.
- After 45 minutes pull your vegetables out of the oven.
- Now you are going to gently pull the skin off the tomatoes and add them to a soup pot. Then add the rest of your vegetables and any juices from the pan.
- Now you are going to add your 6 cups of vegetable broth. If you want thinner soup you can add 2 cups of water as well.
- Take your thyme and de-sprig all 8 and them to the soup, as well as your parmesan rind.
- Bring the mixture to a boil and allow the parmesan rind to get soft, about 15-20 minutes.
- Once the parmesan rind is soft it's time to immersion blend. Blend very well until smooth.
- Now we are going to add out 1/4 cup of coconut milk or heavy cream, followed by the honey.
- Salt and pepper to taste.
- Ladle this tomato soup into your favorite bowl. Top with olive oil and fresh parsley.
- You are done. Enjoy this with a grilled cheese like we did! It is such a great meal.