BLISTERED TOMATO SOUP

SERVES 8

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

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!)

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.

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.

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.

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.