Recipe of the Month
Roasted Cherry Tomato Soup
20 ounces cherry tomatoes
basil leaves for garnish
thyme sprigs for garnish
crushed red pepper flakes for garnish (optional)
Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with foil.
Spread vegetables out on the prepared pan. Drizzle with olive oil; toss to coat. Sprinkle salt and Italian seasoning evenly over vegetables.
Roast vegetables in the preheated oven for 20 minutes.
Fill a high-powered blender (such as a Vitamix) halfway with roasted vegetables and any accumulated juices. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend, about 45 seconds. Pour into a saucepan. Repeat with remaining roasted vegetables.
Pour water into the soup; add cream. Stir to combine and cook until heated through, about 3 minutes. Taste and adjust seasonings.
Ladle into soup bowls. Garnish with basil and thyme, and sprinkle with crushed red pepper flakes if desired. Serve immediately.