Roasted Tomato Soup for When You're Too Tired to Cook

Ingredients

• 2 lbsroma or plum tomatoes, halved
• 1 whole headgarlic, top sliced off
• 1 mediumyellow onion, quartered
• 3 tbspolive oil
• 2 cupschicken or vegetable stock
• ¼ cupheavy cream
• salt, pepper, fresh thyme

Method

1. 01

   Preheat oven to 400°F (200°C). Arrange tomatoes cut-side up on a sheet pan with the onion quarters and garlic head. Drizzle with olive oil, season with salt and pepper, scatter thyme.

2. 02

   Roast 45–55 minutes until tomatoes are collapsed, caramelized at the edges, and the garlic is completely soft.

3. 03

   Squeeze roasted garlic cloves out of their skins directly into a blender. Add tomatoes, onion, and all the pan juices.

4. 04

   Add stock. Blend until smooth. Taste and adjust salt.

5. 05

   Pour into a pot over medium heat. Stir in cream. Heat through without boiling. Serve with bread.