We were watching a Gordon Ramsay cooking show where he made this soup. It looked really good so we wanted to try it. He added basil to his, but we don’t care for basil, so we left it out. We also enriched it a bit by adding a bit of heavy cream. Ours tasted good, but there were little bits of tomato skin that made the texture off-putting. So I recommend that you peel the tomatoes before you roast them. I think you could even use canned peeled tomatoes as well.
I used an immersion blender (which is a must-have kitchen tool, in my opinion) however you could use a stand blender, just leave the lid ajar and cover with a towel, because the rising steam can cause a blowout.
I had some rind from the Gruyère cheese which I tossed into the soup, let melt and then retrieved. This added some extra flavor.
We served the soup with some gooey toasted cheese sandwiches made with a light seeded rye bread, Gruyère and Fontina cheeses. Yum!
6 Roma tomatoes
2 tablespoons Olive oil
1/2 yellow onion, thinly sliced
2 cloves garlic, thinly sliced
2 sprigs fresh thyme
1 teaspoon sugar
4 cups chicken stock
1 cup heavy cream
kosher salt and freshly ground pepper
1. Heat oven to 425 degrees.
2. Core tomatoes and place in boiling water for a few minutes to loosen skin. Remove skin then cut in half.
3. Combine tomatoes, onion, garlic in a mixing bowl. Toss with olive oil and season with salt and pepper.
4. Lay out on a baking tray and sprinkle with the thyme and sugar.
5. Roast in the oven until caramelized, about 20 minutes.
6. Place all in a high-sided pot and add chicken stock. Puree with a immersion blender until smooth.
7. Bring to a boil, then reduce heat and simmer for 20 minutes.
8. Off heat, taste for seasoning and add the heavy cream.
9. Serve garnished with a bit more cream.