5 large red tomatoes, cored and cut into quarters
1 large yellow onion, peeled and roughly chopped
3 garlic cloves, roughly chopped
1 tablespoon finely chopped fresh thyme leaves, plus more for garnish
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
3 cups vegetable stock
1/4 cup chopped fresh basil
1/2 cup heavy cream
1/2 cup grated gruyere cheese
Preheat your oven to 400 degrees.
Core and chop the tomatoes, peel and roughly chop the yellow onion, the garlic cloves, and mince the thyme. Add ingredients to a large baking sheet, drizzle with the olive oil, and use your hands to toss together and combine. Roast for 30 - 35 minutes, until the vegetables are soft and juicy.
Remove from the oven, and allow to cool slightly, for about 10 minutes. Place into a medium sized soup pot (I used my Le Creuset dutch oven), and add the vegetable stock, salt, pepper, and basil. Using an immersion blender (or a regular blender, then transfer to the pot), blend the ingredients together to your desired consistency.
Test for seasonings, and finally, add in the heavy cream. Stir this all together over low heat, and let combine for at least 10 minutes, or until ready to serve!
Garnish with the grated gruyere cheese and fresh thyme leaves, and enjoy!
Enjoy this delicious and satisfying soup that is perfect for not only this quick detox period in between the holidays, but also a little comfort in this inevitable busy season at work! I know we are feeling it here, and between the late nights in the office, holiday parties, and all of the travel, it is SO nice to have something in the fridge, ready for the microwave for lunch in the office, or that rare night home.
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