Rainy Day - Brunch

Though late fall, I still have yellow cherry tomatoes on the vine. Before the frost ruins the fruits,  I picked a bunch of them to make this delightful , bright, aromatic tasting yellow cherry tomato soup.
Tomato's flavor will be intensified when caramelized.

So to make this vibrant soup, cut about  one pound of cherry tomatoes into halves and season it with salt and pepper and a sprinkle of some good olive oil.

Line a baking sheet with parchment paper and tip the tomato mixture into the baking sheet.

Place in a 375 degree oven for about 30 to 40 minutes or until your tomatoes are caramelized

 

Heat a medium stock pot. Add a little olive oil and saute one medium white onion until translucent. Add two or three clove of garlic, half a teaspoon of red pepper flakes two to three sprigs of thyme and cook for another two or three minute.
Add the caramelized cherry tomatoes and add 2 cups of chicken stock or vegetable stock whichever you prefer.
Simmer for about thirty to forty minutes.
Puree and strain the soup. Return to low heat and adjust seasonings.
I add crème fraîche when serving.