Tomato Sage & Thyme Soup
This Tomato, Sage & Thyme Soup is a rustic, herb-infused bowl of comfort—roasted tomatoes, garlic, and fresh herbs blended into a silky base, finished with a touch of cream and crispy sage for a cozy tavern-style meal.
Servings: 5 servings
Equipment
- Baking Sheet
- blender or immersion blender
- Large Pot
- wooden spoon or ladle
- sharp knife & cutting board
Ingredients
- 6-8 roma tomatoes halved
- 1 small yellow onion quarterd
- 4 garlic cloves whole
- 2 tbsp olive oil extra virgin
- 6-8 fresh sage leaves
- 4 sprigs fresh thyme
- 1 tsp smoked paprika
- 2 cup broth chicken or veggie
- 1 tsp sea salt
- ½ tsp ground black pepper
- ¼ cup half and half plus more for serving
- toasted pumpkin seeds for garnish
Instructions
- Preheat to 400F. Arrange tomatoes, onion and garlic on a baking sheet. Drizzle with olive oil, sprinkle slat and pepper, tuck in the sage leaves and thyme sprigs. Roast for 25 minutes.
- Transfer roasted veggies to a pot. Add smoked paprika and blend until smooth.
- Add broth and bring to a simmer. Let it bubble gently for 10 minutes to meld flavors. Taste and adjust seasoning. For creamier texture, stir in cream at this stage.
- Ladle soup into bowls, top with a fresh drizzle of olive oil, half and half and toasted pumpkin seeds. Serve with crust bread and enjoy!