Wild Thyme – Tomato Soup

Creamy Tomato Balsamic Soup 

• 2 lbs plum tomatoes
• 6 garlic cloves, peeled and whole
• 1/4 medium red onions
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 2 sprigs oregano, remove leaves from stem
• 1 Bunch of basil leaves
• salt
• pepper
• 1-2 TBSP Brown Sugar (or substitute with Honey)
• dash of soy sauce (about 2 tsp)
• Balsamic Vinegar – 1/8 cup
• 2 cups broth (I like to to use one of each Beef and Chicken)
• 1 Can of Coconut Cream
• 1/4 cup parmesan cheese, shaved or grated (optional)

Directions

1. Pre-heat oven to 375 degrees.
2. Wash and cut tomatoes, placing in a shallow baking dish cut side down.
3. Add onion pieces, garlic, oregano and basil to the pan.
4. Drizzle vegetables with olive oil and balsamic vinegar.
5. Season with salt and pepper.
6. Bake for 45 minutes.
7. Place roasted vegetables in food processor bowl or blender and begin puree. Add in soy sauce and vinegar and honey. Slowly add broth until soup has desired consistency. Continue blending until smooth. Add in the can of coconut cream to give your soup richness and creamy texture.
8. An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).

For more info visit their Facebook, website or by calling (859) 523-2665.

Wild Thyme is located at 1060 Chinoe Rd, Suite 108 in Lexington.