Staying warm in the winter can be tricky but nothing gets the job done better than a big bowl of hot soup, especially on those super cold days. When it comes to keeping my family toasty, this roasted tomato soup is a well-loved lunch special because it’s warm, flavourful, and creamy.
Plus, the best thing about it is that it doesn’t take a lot of time or ingredients to make and can be tailored exactly to your tastes by adding fresh herbs and additional seasonings to the base or adding texture with a garnish of croutons on top.
We like it simple in my house, served hot with a dollop of Boursin in the middle and cheesy garlic bread on the side.
|1.||Preheat oven to 425F (220C)|
|2.||On a parchment lined cookie sheet, place halved tomatoes cut side down with onions and garlic|
|3.||Drizzle with olive oil and season with salt + pepper to taste|
|4.||Bake for 1 hr until tomato skins start to char; remove from oven|
|5.||Using tongs, gently pinch the tomato skins to remove and discard|
|6.||Transfer the tomatoes, onions, and garlic to a pot; add chicken broth and blend until smooth using a hand blender|
|7.||Add in the cream and Boursin, whisking over low heat until fully combined.|
|8.||Ladle into a bowl and serve.|
If you don’t have a hand blender, you can use a smoothie blender instead.