Description
Creamy roasted tomatoes and garlic simmer with fresh thyme into a silky soup, finished with a splash of cream and crowned by crisp, nutty Gruyère toasts.
Ingredients
- 800 g ripe tomatoes
- 1 medium onion
- 3 cloves garlic
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 sprigs fresh thyme
- 500 ml vegetable broth
- 1 tsp sugar
- 50 ml heavy cream
- 4 slices country bread
- 100 g Gruyère cheese
- 1 tbsp butter
- 5 g fresh basil leaves
Instructions
- Preheat oven to 200°C (400°F).
- Arrange tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, season with half the salt and pepper, add thyme sprigs and roast for 25–30 minutes.
- Meanwhile heat the remaining 1 tbsp olive oil in a pot over medium heat, add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and sauté for 1 minute until fragrant.
- Remove thyme sprigs, add roasted tomatoes to the pot, pour in vegetable broth and stir in sugar.
- Bring to a simmer, cover and cook for 10 minutes to meld flavors.
- Purée the soup with an immersion blender or in batches in a countertop blender until smooth, then return to the pot.
- Stir in heavy cream and adjust seasoning with the remaining salt and pepper.
- Preheat the broiler. Brush bread slices with melted butter, top with grated Gruyère and broil 2–3 minutes until cheese is bubbly and golden.
- Ladle soup into bowls, top with crispy Gruyère toasts and garnish with fresh basil leaves.
Notes
- You can swap heavy cream for coconut milk for a dairy-free twist
- Soup can be prepared a day ahead and reheated gently
- Use sourdough or baguette slices if country bread is unavailable
- Drizzle extra virgin olive oil on top for added richness