Abby's Roasted Tomato Soup

 Another Tomato soup I know. But I just had it this week from the freezer and it is so good!

Abby Thome on instagram. 

Roast:

13 fresh off the vine tomatoes, halced

3 whole bulbs garlic with tops cut off

2 white onions, quartered

 4 thyme sprigs, leaves pulled off

3/4 tsp smoked paprika (must)

salt, pepper, olive oil

Preheat oven to 425

1. On a baking sheet place all tomatoes skin side down and season with olive oil, salt and pepper then flip them over. 

2. Nestle in the onion and garlic bulbs and springs of thyme

3. Drizzle with more olive oil, salt, pepper and smoked paprika

4. Bake 425 for 45-50 minutes

Soup:

2 cups vegetable stock

2 TBSP Pesto

1/2 cup heavy cream

Get rid of sprigs, squeeze out garlic cloves and add all of the veggies to a dutch oven and immersion blend to puree. Blend with veggie broth and pesto, Stir in heavy cream before serving. Can make in the crock pot too.