Roasting the tomatoes concentrates their flavor, yielding a richly flavored soup. Make a manchego grilled cheese for dunking.

A portrait of Breana Killeen, M.P.H., RD
Breana Lai Killeen, M.P.H., RD
EatingWell Magazine, September 2021

Gallery

Credit: Jacob Fox

Recipe Summary test

active:
15 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F.

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  • Spread tomatoes, onion and garlic in an even layer on a rimmed baking sheet. Drizzle with oil and sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Roast until the tomatoes burst and the onion is very soft, 20 to 25 minutes.

  • Carefully transfer the tomatoes, onions and garlic to a blender. Add sugar to taste, thyme and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend, scraping down the sides as necessary, until very smooth, 1 to 2 minutes. (Use caution when pureeing hot liquids.) Garnish with more fresh thyme, if desired.

To make ahead

Refrigerate for up to 3 days.

Nutrition Facts

202 calories; fat 15g; sodium 453mg; carbohydrates 17g; dietary fiber 4g; protein 3g; sugars 10g; niacin equivalents 2mg; saturated fat 2g; vitamin a iu 2494IU; potassium 770mg.
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