Oh, summer tomatoes. Is there anything more succulent? This end-of-summer tomato soup is the best meal for transitioning into those slightly cooler days at the end of summer. We used a variety of tomatoes from the farmer’s market to make it. (I’m addicted to going to the farmer’s markets right now, anyone else?)
Lightly roasting the tomatoes adds some depth to the soup. Finishing it with Almond Breeze® almond beverage lends creaminess to the soup without making it feel heavy. Almond Breeze® Original is so versatile, making it perfect for savoury and sweet recipes. This is a great tomato soup to keep things light but still oh-so comforting. I love how light it turned out too, perfect for summer! It’s so delicious, a must try!
1 ½ pounds assorted summer tomatoes (Don’t worry if they are bruised!)
A couple sprigs of fresh thyme
3 Tbsp. olive oil
2 tsp unrefined sugar
3 garlic cloves minced
½ white sweet onion chopped
1 cup vegetable stock
½ cup Almond Breeze® Original
Preheat your oven to 375°F. Drizzle some olive oil over a baking sheet pan.
Roughly cut up the tomatoes and spread them on the prepared baking sheet. Season with sea salt, freshly ground pepper, and a sprinkle of sugar.
Roast the tomatoes in the oven until they start to get soft. (About 30 minutes)
Remove from the oven and set aside.
Place 2 tbsp. of olive oil in a medium-sized pot. Add the chopped onion and minced garlic. Cook on medium heat until translucent. Add in the tomatoes, cover with vegetable stock and add the fresh thyme.
Cook uncovered for 10 minutes. Turn off the heat and let it cool slightly. Add the almond beverage and blend with either a hand blender or in your blender. Taste and adjust the seasoning if needed.
Serve hot with a drizzle of olive oil and some fresh basil. Pair it with a side of garlic rubbed crusty bread, which is super easy to make. Toast some fresh market bread in a pan with olive oil. While it’s still hot, gently rub a garlic clove over the top of the toast. Enjoy!
This post was sponsored by Almond Breeze. Recipe created by MH food editor, Erin Girard.