Cherry Tomato Soup

Ingredients

• 4 pounds (2kg) Cherry Tomatoes (sliced in half)
• 2 medium Onions (diced)
• 3 cloves Garlic (minced)
• 2 Carrots (peeled and diced)
• 1 small Fennel Bulb (thinly sliced or diced)
• 8 cups (2 Litres) Vegetable Stock
• 6 tablespoons Olive Oil
• 2 tablespoons Butter
• 1 teaspoon dried Thyme ((2 teaspoons of Fresh))
• Juice of 1/2 a Lemon ((about 2 tablespoons))
• 2 teaspoons Salt
• 1/2 teaspoon Black Pepper
• 2 teaspoons Sugar ((to balance acidity))
• 1 cup Heavy Cream ((Whipping Cream))
• Fresh Parsley (for garnish)
• Croutons (for serving)
• Parmesan Cheese (Optional: for serving)

Instructions

1. 1

   Prepare - preheat oven to 425°F (220°C) and line baking sheet with parchment paper (optional). Spread halved Cherry Tomatoes on baking sheet and drizzle with 4 tablespoons of Olive Oil. Season with Salt and Pepper.

2. 2

   Roast Cherry Tomatoes - place in oven to roast for about 20 minutes until soft, caramelized and slightly charred. Set aside.

3. 3

   Sauté - heat 2 tablespoons of Olive Oil and Butter into a large pot over medium heat. Add chopped Onion, Garlic, Carrot and Fennel and sauté for about 8 minutes, until starts to caramelize. Mix in the Thyme and cook for 1 minute.

4. 4

   Make Soup - add Roasted Cherry Tomatoes and their juices into the pot. Pour in Vegetable Stock. Bring to a boil, reduce to simmer and cook for 15 minutes.

5. 5

   Blend - using an Immersion Blender (Stick Blender), blend until smooth.

6. 6

   Season - stir in Lemon Juice and Sugar. Taste and adjust with extra Lemon, Sugar or Salt as needed.

7. 7

   Add Cream - stir through Heavy Cream and heat for 2 minutes.

8. 8

   Serve - ladle into bowls. Garnish with fresh Parsley, Croutons, Parmesan Cheese and a drizzle of Olive Oil. Serve with bread, foccacia or Mediterranean vegetables.