Roasted Tomato Soup

Delicious, creamy, perfect tomato soup with cheesy sourdough croutons.

Ingredients

• 4 heirloom tomatoes, cored and quartered
• 1 onion, peeled and quartered
• 2 carrots, peeled and chopped
• 4 cloves garlic, crushed
• 1/4 cup Koroneiki Olive Oil 
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 1/2 cup heavy cream
• 2 slices sourdough bread
• 2 tablespoons cheddar, shredded
• 2 tablespoons gruyere, shredded
• 2 tablespoons parmesan cheese, shredded
• 2 sprigs thyme
• Traditional Balsamic Vinegar for drizzling

Instructions

1. Heat oven to 400 degrees.
2. Place the tomatoes, onion, carrots, and garlic on a sheet pan. Toss with 2 tablespoons olive oil, salt, pepper, red pepper flakes and thyme. Roast for 20 minutes until tender. 
3. Transfer the vegetables and juices to a pot, removing the thyme stem.  Use an immersion blender to blend the soup until smooth.  Stir in the cream and simmer over low for 20 minutes. 
4. While the soup simmers make the croutons.  Add the sourdough bread to a sheet pan and toss with 2 tablespoons of olive oil. Top with the cheeses.  Bake for 10 minutes until crisp.
5. Serve the soup with a healthy drizzle of balsamic vinegar and cheesy croutons. 

Serves 4

Takes 45 minutes