Creamy Tomato Soup

Name: Creamy Tomato Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 8-10 roma tomatoes, quartered; 1 small yellow onion, quartered; 3 Tbps. extra-virgin olive oil; 2 garlic clove, minced; 2 tsp fresh thyme leaves; Salt and pepper; 1 cup whole milk; ¼ cup fresh parmesan, plus more for garnish

by Jennifer Thompson

4 portions

45 min

Have you ever tried to simultaneously dress three children for -30° weather? No? Then let me paint you a picture of what it’s like, amigos: Fight with them to put on their winter gear because being bundled to the point that one can barely move sucks. Convince them it’s necessary to avoid freezing their faces off (this step includes a lot of whining on their part and threats/bribes on yours). Get the first two kids into their snowsuits. Finally reach the third child and dress her, only to find that the first two have inevitably begun taking pieces off. Return to the first and second child and put the pieces back on. Meanwhile, the third child has started taking her crap off too. The cycle goes on and on and on and on and on until you die. If this scenario sounds familiar to you, you likely share my distaste for the chilly season. One thing that I DO like about winter (and there isn’t much, folks), is the cozy comfort food. I made this Creamy Tomato Soup on a particularly chilly day and it was (almost) exactly what I needed (because let’s be real; what I actually needed was wine). For more recipes like this, be sure to follow me on Instagram as well as subscribe to the Cashmere & Cocktails blog!

Creamy Tomato Soup

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Recipe details

Yield 4 portions
Time spent: Prep time: 5 Minutes Cook time: 40 Minutes Total time: 45 min

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Per serving

% Daily value

Instructions

Preheat oven to 400°F.
In a large oven safe pot, combine tomatoes, onion, olive oil, thyme, garlic and salt and pepper. Place in oven and roast for 30 minutes. Remove and let cool slightly.
Transfer the tomato mixture into a blender, add milk and puree until smooth.
Return soup to pot and place over medium heat on the stovetop.
Stir in shredded parmesan and simmer for 10 minutes.
Season with more salt and pepper to taste.
Ladle soup into bowls and top with freshly grated parmesan. Ignore the weather, cozy up and enjoy!

Comments

Naomie Moore aka baileyanddaisey, Castaic CA on Nov 13, 2020

Looks really good! However, how does 1 cup of milk, even with all the ingredients tossed in come to 4 servings? Are these supposed to be soup shots? Or a typo!

15 Reply
- Hkai on Nov 13, 2020
  
  Each tomato would blend into at least half a cup
  
  1
- Jan on Nov 14, 2020
  
  If each tomato yields half a cup, you can double the recipe and have 10-12 cups of soup.
  
  1
Cindy on Nov 13, 2020

Does the soup have the taste of raw tomatoes?

Like Reply
- See 2 previous
- JAMES EDINGER on Nov 13, 2020
  
  not if they are cooked
  
  Like
- Marie on Nov 13, 2020
  
  Since I love tomatoes raw or cooked I believe I will love the taste!
  
  Like
- Annie Doherty on Nov 14, 2020
  
  The recipe roasts the tomatoes prior to blending, that gives it a whole new flavour, yummy 🙂
  
  1