Sweet & Savory Tomato Soup
VegetarianPreparation Time: 15 min
Cooking Time: 1.5 hour
Serves 6
INGREDIENTS
- 2 – 28 oz. cans whole peeled tomatoes, drained, liquid reserved
- 3 tbsp. dark or light brown sugar
- 3 cups Reese Cheddar Cheese Croutons
- 4 large shallots, peeled and roughly chopped
- 2 tbsp. peeled and chopped garlic
- 1 tsp. chopped fresh thyme leaves (optional)
- 1 tbsp. tomato paste
- 3 cups water
- ½ cup half & half
- Nonstick cooking spray
- Salt and pepper, to taste
DESCRIPTION
This velvety, sweet, and savory soup makes for the perfect rainy day comfort food.
DIRECTIONS
1. Preheat oven to 375 degrees.
2. Place tomatoes on a large rimmed baking sheet coated with cooking spray. Season tomatoes with salt and pepper to taste. Evenly coat tops of tomatoes in brown sugar. Cook for 45 minutes or until tomatoes are shrunken and sugar is browned.
3. In a large Dutch oven on medium heat, add shallots, garlic, and thyme. Season with salt and pepper to taste. Cook for 6 minutes or until shallots are translucent. Stir occasionally.
4. Mix in tomato paste and cook for 2 minutes or until brown.
5. Add roasted tomatoes and 3 cups of water. Bring to a boil. Decrease heat to a simmer and cook for 30 minutes, stirring occasionally.
6. Let soup sit for 10 minutes. Once partially cooled, separate the soup into two batches. Transfer soup into a blender and blend until smooth.
7. Return soup to the stovetop and heat on low. Add half & half, stir to combine. Season with salt and pepper to taste.
8. Serve and garnish with Reese Cheddar Cheese Croutons.
2. Place tomatoes on a large rimmed baking sheet coated with cooking spray. Season tomatoes with salt and pepper to taste. Evenly coat tops of tomatoes in brown sugar. Cook for 45 minutes or until tomatoes are shrunken and sugar is browned.
3. In a large Dutch oven on medium heat, add shallots, garlic, and thyme. Season with salt and pepper to taste. Cook for 6 minutes or until shallots are translucent. Stir occasionally.
4. Mix in tomato paste and cook for 2 minutes or until brown.
5. Add roasted tomatoes and 3 cups of water. Bring to a boil. Decrease heat to a simmer and cook for 30 minutes, stirring occasionally.
6. Let soup sit for 10 minutes. Once partially cooled, separate the soup into two batches. Transfer soup into a blender and blend until smooth.
7. Return soup to the stovetop and heat on low. Add half & half, stir to combine. Season with salt and pepper to taste.
8. Serve and garnish with Reese Cheddar Cheese Croutons.