This easy, creamy tomato soup is ready in under an hour with a few fresh summer ingredients! All you need is a sheet pan and a blender - no extra pots or pans needed!
We made it for the first time today and it was a hit. Such a beautiful flavor from simple ingredients!
2 pounds roma tomatoes
1/2 large yellow onion
3 cloves garlic
1/2 teaspoon dried thyme
2 Tablespoons olive oil
Salt and pepper to taste
3/4 cup vegetable stock
2 Tablespoons lemon juice
Toss tomatoes, onion, garlic, and thyme with olive oil, salt, and pepper. Spread on a sheet pan in a single layer.
Step 1 - ROAST
Bake at 425° F for 35-40 minutes until roasted and browned.
Step 1 - ROAST
Transfer everything to a blender. Add stock and lemon juice. Carefully blend until smooth.
Step 2 - BLEND
Step 2 - BLEND
Safety first: Remove blender's top cap & cover opening with a tea towel to avoid steam buildup. Always use caution when blending hot liquids.