Homemade roasted tomato soup

I first tried tomato soup was sometime after Mike and I got married. I had never tried it before so when he introduced me to the Campbell's canned soup I thought "hey pretty good" So from there I always bought canned soup for grilled ham and cheese nights, figuring that homemade probably took to much time, until I got pregnant and had a major craving for tomato soup and grilled ham and cheese and no soup to be found in the house. I decided really how hard could it be. Not only is homemade super easy it tastes a world better, and roasting the tomato's makes then sweeter. I like mine creamy but if your a purest just leave it out.


Roasted Tomato Soup

2 1/2 pounds of ripe, seeded and cored tomato

1 yellow onion cut in equal slices

2 garlic cloves

3 sprigs fresh thyme

2 tbsp olive oil

3 cups of chicken stock

1 bay leave

1 tsp of salt

1/2 tsp pepper

1/2 cup cream (I used light cream but you choose)


Preheat oven 300 degrees

On a baking sheet place tomatoes, garlic, onions, thyme. Drizzle olive oil over all and toss to coat. Roast for 2 hours

Let tomatoes cool to touch and remove skins and tear into bite size pieces. Transfer to stock pot along with the rest of the items on the baking sheet. Add chicken stock and bay leaves. Bring to a boil, reduce heat and simmer for 40 mins. Remove thyme, and bay leaves add salt and pepper and transfer to a blender (an immersion blender works well too) Return soup to pot stir in cream simmer 10 minutes then serve.

I topped mine with diced avocado and enjoyed with grilled ham and cheese. Comfort food done right.

(sorry the picture is blurry, still getting used to my camera)

Encouragement to chew on:

Aren’t you glad that failure is never final!? “For though a righteous man falls seven times, he rises again” Prov 24:16, How wonderful that every time we fall, He will lift us up dusts us off and tells us to try again. Keep pressing on and leaning on Him and you will be able to achieve only what you have dreamed.

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