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Roasted Tomato Soup

Joanna Cismaru, Jo Cooks
  • 85 minutes
  • Serves 4

INGREDIENTS

2 tbsp

olive oil

2 lb

tomatoes

salt and pepper

2 cups

vegetable broth

2 tbsp

olive oil

1 tbsp

unsalted butter

1

large onion (chopped)

3 cloves

garlic (minced)

1/4 cup

chopped fresh basil

1 tbsp

fresh thyme (chopped)

2 tbsp

all-purpose flour

1 tbsp

brown sugar

1 tsp

smoked paprika

salt and pepper

1

loaf of long ciabatta bread or French baguette

1 tbsp

fresh thyme (chopped)

1/4 cup

olive oil

sea salt