Creamy Heirloom Tomato Soup Recipe on the blog today!

Fall is here and this soup is so delicious! One of my favorite roasted tomato soup recipes, and I hope this will be a favorite of yours too! 

Ingredients:

• 2 lbs heirloom tomatoes, roughly chopped
• 1 large red bell pepper, deseeded and chopped
• 1 medium onion, chopped
• 2 garlic cloves
• 3 tbsp olive oil (Molon Lave EVOO spray is great for this!)
• 1 1/2 cup vegetable or chicken broth
• 1/2 cup heavy cream (or coconut milk for a dairy-free version)
• 1 1/2 tsp sugar or honey 
• Salt and pepper to taste
• 1 tsp fresh thyme (I love lemon thyme for this recipe) 
• Fresh herbs for garnish 
• A pinch of chili flakes (optional for a bit of heat)

 Method:

1. Roast the Vegetables: Preheat your oven to 400°F (200°C). Place the chopped tomatoes, red bell pepper, onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes, until the vegetables are soft and slightly caramelized.

2. Blend: Once roasted, transfer the vegetables to a blender or food processor. Add the broth and blend until smooth. If you prefer a chunkier texture, blend just until combined.

3. Simmer: Pour the blended soup into a large pot over medium heat. Stir in the heavy cream, thyme, and sugar (if using).  Simmer for 10-15 minutes, stirring occasionally, until the flavors meld.

4. Taste and adjust seasoning with more salt, pepper, or thyme if desired.

Enjoy! You can pair this yummy soup with one of my favorite breads! 

Sourdough Bread Rolls Recipe