Ingredients

The following ingredients have 4 Servings
  • 4-6 lb Fresh Tomatoes
  • 8 whole Garlic cloves
  • 3 small Carrots
  • 3 medium Spanish Onions
  • 1 cup Chicken stock
  • 2 Tbsp Honey
  • 1 bunch Lemon thyme
  • 1 pinch Salt and pepper
  • 2 tbsp Olive oil
  • 1 splash 35% Cream

Instruction

  • Wash then rough chop all the vegetables.
  • Spread the vegetables out in a roasting pan and drizzle with olive oil and salt and pepper.
  • Roast at 375F until the tomato's start to give off liquid. Pour this liquid into your soup pot, and keep oven roasting the tomatoes until they start to turn colour and brown.
  • Once the vegetables are roasted and nicely browned, add them to the soup pot with the tomato liquid, honey, stock, and thyme. Simmer for 30 to 40 minutes.
  • Puree and strain the roasted tomato soup. Add the cream, and re-season with salt, pepper and a pinch of sugar or more honey.