Rustic Roasted Tomato Basil Soup

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Tomatoes roasted with onion, garlic and thyme. Simmered down with basil in a vegetable broth. Finished off with a bit of Parmesan cheese and cream.

Remove stem/core from about four (4) pounds of Roma tomatoes. Slice in half and set aside.
Slice a red onion, place in bottom of roasting pan with four (4) to six (6) cloves of garlic. Drizzle with olive oil and toss.
Lay tomatoes on top. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat with oil well.
Lay several sprigs of Thyme on, push to imbed with the tomatoes.

Place in oven 400 for about 45 minutes or until tomatoes have charred ever so slightly.

Once roasting is complete, remove thyme sprigs and place tomatoes, garlic and onion in a large pot.
Sprinkle in 1/2 Tsp red pepper flake (or omit)
Add four (4) cups of vegetable stock.
Add a pinch of salt and pepper.
Add One (1) Tbsp of lightly dried basil or 1/4 cup fresh basil, chopped if desired.

Cover and simmer about thirty minutes then blitz with an immersion blender until smooth.

Drizzle a tablespoon of olive oil and add one tablespoon of parmesan cheese.
Mix well, if thicker soup is desired, add a corn starch slurry.
Taste and adjust seasonings to taste.

Turn heat off, add 1/4 cup heavy whipping cream.
Mix through well, taste again and adjust salt if needed.

Cut pie crust slightly larger than oven safe bowl.
Brush with a bit of egg wash.
Ladle soup into bowl 2/3 way full.
Place pastry dough on top, pressing around the rim well.
Place into oven 400 degrees for about 15 minutes, until the pastry is puffed up and well browned.