Roasted Tomato Soup with Thyme and Sour Cream
Roasted tomato soup with a sweet and mild taste
whole head of garlic
sprigs fresh thyme
no-salt vegetable broth
Preheat oven to 400°F.
Remove cloves from head of garlic, and keep skins intact. Cut onion into quarters.
Line roasting pan with foil. In roasting pan, place tomatoes, onion, garlic, and thyme. Drizzle with oil.
Roast 30 minutes until softened and slightly charred.
Remove onion quarters and garlic from the roasting pan, peel, and set aside.
Pour half vegetable stock over tomatoes and return pan to oven for 10 minutes.
In food processor, purée roasted onion and garlic into paste.
Remove roasting pan from oven, discard thyme sprigs.
Add stock and tomatoes to food processor, process until smooth.
Strain soup into clean saucepan and add remaining stock and sour cream. Heat gently and season with salt and pepper.
Ladle into serving bowls, garnish with parsley