delicious creamy soup!
5 large tomatoes
1 head garlic
1 tsp salt
½ tsp pepper
2 tsp thyme
Preheat oven to 400F.
Peel and dice parsnips and place on a baking sheet. Spray / mix in a little oil.
Slice tomatoes into big chunks, mix with oil and place on cookie sheet in a single layer.
Wrap garlic in silver foil and put on cookie sheet.
Roast vegetables for 30-40 min.
Transfer vegetables and juice into a 4-6 qt pot. Squeeze roasted garlic cloves out of skin.
Fill pot with water and add salt, pepper, thyme and bring to a boil.
Blend soup with an immersion blender.