Prep time: 30 minutes
Cook time: 30 minutes
Yield: 10 servings

Ingredients:

  • 1¾ lbs. fresh tomatoes, halved (or one 28-ounce can whole tomatoes, drained and halved)
  • 1 sweet onion, peeled and quartered
  • 1 head garlic, top third cut off to expose the cloves
  • ¼ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 3 Tb. chopped fresh basil
  • ⅓ cup crumbled goat cheese

Directions:

  • 1

    Preheat the oven to 375°F and line a baking sheet with aluminum foil.

  • 2

    Arrange tomatoes, onion and garlic on the baking sheet. Drizzle olive oil evenly over everything. Season to preference with salt and pepper.

  • 3

    Roast in the oven until the tomatoes begin to blister, the onion is tender and the garlic is caramelized, around 35 to 40 minutes.

  • 4

    Transfer the tomatoes and onions to a large saucepan. Squeeze the garlic cloves out of the skin and into the saucepan as well. Add the broth, bay leaf and thyme springs, then bring the mixture to a simmer over medium-low heat. Simmer until the flavor has developed and concentrated, around 20 to 25 minutes.

  • 5

    Remove the bay leaf and thyme sprigs. Transfer the mixture to a blender and blend until smooth.

  • 6

    Separate the soup into serving bowls. Garnish each bowl with basil and goat cheese before serving.