Cream of Roasted Tomato Soup

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8 medium beefsteak tomatoes, cored & quartered
4 cloves of garlic
1/4 c. olive oil, plus more for the tomatoes
1 sprig rosemary (or pinch dried rosemary)
3 sprigs of thyme
6 tblsp. heavy cream
Sugar (only if needed)
Coarsely ground black pepper
Thickly sliced country bread, lightly toasted & brushed with olive oil

Mix all the ingredients. Grease (or spray with Pam) miniature muffin tins, and fill the tins to the top with the mixture.

Add the 1/4 cup olive oil, the rosemary, and the thyme to a small saucepan. Place over a low heat and let it warm until you begin smelling the herbs, about 10 minutes. Remove from the heat and cool.

Peel the tomatoes and add the pulp and juices to a soup pot. Squeeze the garlic from its skin and add it to the pot. Place the pan over medium heat and begin mashing the tomatoes with a potato masher until it's pulpy but not chunky (you can use a food processor, but make sure you leave it pulpy). When the mixture i shot but not boiling, stir in the cream.

Season to taste with salt. Add a pinch of sugar, if needed. Ladle the soup into bowls and season with pepper, then sprinkle a little herb oil on top and serve with the toast.

Source: Amanda(Co-founder of FOOD52), FOOD52 website