Ingredients

• 10 to 12 small round tomatoes, such as Campari
• 2  tbsp extra-virgin olive oil
• 1  tsp dried thyme
• 1  tsp dried rosemary
• 1  tbsp canola or vegetable oil
• 1½  cups chopped onion
• 2  garlic cloves, chopped
• ½  tsp salt
• 2½  cups vegetable broth
• ⅓  cup finely grated Parmesan Crème fraîche or plain Greek yogurt, for serving Fresh basil and sorrel leaves, for garnish

Directions

1 Preheat the oven to 400°F. Line a baking sheet with foil. Cut an X in the bottom of each tomato and place on the prepared baking sheet, cut side up. Drizzle with the olive oil. Sprinkle with the thyme and rosemary. Toss the tomatoes until well coated. Roast for 30 minutes, then broil the tomatoes until slightly charred on top, 15 to 20 minutes. (Keep a close eye on the tomatoes 
so they don’t burn completely – this  definitely isn’t the time to leave the room for a phone call!)

2 Meanwhile, heat the canola oil in  a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, 4 to 5 minutes. Season with the salt.

3 Transfer the roasted tomatoes to the pot; stir in the broth. Bring the mixture to a simmer. Add the Parmesan, stirring until the cheese has melted.

4 To give the soup a super smooth consistency, transfer the mixture to  a blender and pulse until completely smooth. For a chunkier version, use an immersion blender to blend the soup until it reaches your desired texture.

5 Divide the soup among eight serving bowls. Top with a dollop of the crème fraîche and garnish with the fresh basil and sorrel; serve immediately.

Serves 8.
 

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Excerpted from Cooking in Color: Vibrant, Delicious, Beautiful by Adrian Harris & Jeremy Inglett of the Food Gays. Recipes Copyright © 2018. Excerpted by permission of Harper Collins. All rights reserved.