Roasted Tomato Soup

Ingredients

• 4 pounds of ripe tomatoes, cut in quarters, seeded
• 3 garlic cloves finely sliced
• 4 tbsp. of olive oil
• coarse sea salt
• freshly ground black pepper
• 2 tbsp. butter
• 1 1/2 cups onion, coarsely chopped
• 4 sprigs thyme
• 4 cups water

Instructions

1. 1

   Preheat the oven to 350°F.

2. 2

   Line four baking sheets with aluminum foil and brush them with half of the olive oil.

3. 3

   Place the tomatoes in the baking sheets and sprinkle the garlic.

4. 4

   Drizzle with olive oil, salt and pepper.

5. 5

   Roast the tomatoes for 1 hour.

6. 6

   In the meantime, in a pot over medium heat, heat the rest of the olive oil and the butter.

7. 7

   Sauté the onions and the thyme until soft, about 5 minutes.

8. 8

   Add the roasted tomatoes and the water, and cook for 20 minutes.

9. 9

   Discard the thyme sprigs.

10. 10

    With an immersion blender, blend all the ingredients until they become a pretty smooth soup.

11. 11

    Season with salt and pepper.

12. 12

    Garnish with goat cheese and a sprig of thyme.