Roasted Tomato Soup

Ingredients

• Yellow Cherry Tomatoes 0 lbs
• Olive Oil 6 teaspoons
• Onion 1 head
• Garlic 2 cloves
• Thyme 1 bunch
• Sugar 1 tablespoon
• Basil 1 bunch
• Chicken Broth 0 qt
• Barbecue sauce 1 tablespoon
• Cherry Tomato Confit 10 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Preheat the oven to 220 °C (428 °F). Pour 4 tablespoons of olive oil into a baking dish and heat it in the oven until it is nearly smoking.

Step 2

Slice the onion into thin rings. Cut the tomatoes in half.

Step 3

Carefully place the tomatoes, onion rings, and thinly sliced garlic in the oil, and mix. Sprinkle with thyme sprigs, sugar, and season well with salt and pepper. Bake in the oven for 20-25 minutes until a nice crust forms, stirring one or two times during the cooking process, and adding basil towards the end.

Step 4

Transfer the roasted tomatoes with the added ingredients to a saucepan, and remove the coarse thyme stems and basil stalks.

Step 5

In another pot, bring the broth to a boil and pour it over the tomatoes. Bring to a boil again, add the sun-dried tomatoes with barbecue sauce, and cook for 5 minutes.

Step 6

Strain the broth, transfer the tomatoes to a blender or food processor, and blend, gradually adding the broth, until you achieve a smooth, velvety puree. Pass it through a sieve into a clean pot or bowl. Taste for salt and pepper.

Step 7

To garnish the soup, heat 2 tablespoons of olive oil in a skillet. Divide the cherry tomatoes into 4 small clusters and sauté them whole for about a minute.

Step 8

If needed, reheat the soup, but it is best served warm rather than piping hot. Ladle it into warmed bowls. Garnish with sautéed clusters of tomatoes, drizzle the remaining oil from the pan around them, and sprinkle with basil leaves.