1½ lbs Sunripe™ Bella Roma tomatoes, sliced lengthwise
3 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 medium yellow onion, diced
4 garlic cloves, minced
1 tbsp fresh thyme, minced
1 can crushed tomatoes (28 oz)
2 cups basil leaves, roughly chopped
2 tbsp dried basil
1 tbsp sugar
2 cups low sodium chicken broth
⅔ cup heavy cream
Salt and pepper, to taste
Crumbled goat cheese, for garnish
Bread of choice, sliced
Prep Time: 10 min
Cook Time: 1 hr 35 min
Servings: 7 cups
1 Preheat oven to 375° F. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast tomatoes for about 1 hour.
2 While tomatoes are in the oven, melt the butter in a large pot over medium-high heat. Add onion and sauté for 5 minutes. Stir in the garlic and thyme and sauté for another 5 minutes. Add crushed tomatoes, chopped basil leaves, dried basil, and sugar. Season with salt and pepper. Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes, covered.
3 Pour broth and roasted tomatoes into the pot. Season with salt and pepper. Continue to simmer soup, covered, for about 30 minutes, stirring occasionally.
4 Carefully pour soup into a blender and blend until smooth. Pour soup back into the pot and stir in heavy cream until fully incorporated. Simmer the soup for 3 minutes.
5 Ladle soup into bowls. Top each with a sprinkle of goat cheese and serve hot with a slice of bread.
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*Recipe adapted from Spoon Fork Bacon