1 quart whole cherry tomatoes, halved
3 large carrots, peeled, quartered and cut in half again
4 large shallots, cut each shallot into 8 quarters
12 cloves garlic, peeled and left whole
2 tablespoons fresh thyme leaves
3 1/2 or 4 cups chicken broth
1/2 teaspoon 1/2 sharp Hungarian Paprika
1/2 teaspoon sweet Hungarian Paprika
Salt and pepper
Preheat oven to 350 degrees.
Add cherry tomatoes, carrots, shallots, garlic and thyme leave on a large sheet pan. Drizzle a little olive oil over the vegetables and seasoned with salt and pepper, mixing it well with your hands to make sure the olive oil is well distributed. Bake in a 350 degree oven for a little over and hour – until the carrots are tender – test the carrots about 45 minutes into the cooking time.
While the vegetables are cooking put the chicken stock in a large sauce pot. Once the vegetables are finished roasting, put them in the sauce pot with the chicken broth and add the sharp Hungarian paprika and sweet Hungarian paprika and let it simmer about 15 minutes. At this point you can either let it cool and process until smooth in a food processor or use an immersion blender to smooth out the soup. If you use an immersion blender, make sure to take a little more time to make sure the soup is properly pureed. Check for salt and pepper and adjust if necessary. It is best to let the soup set overnight so that the flavors can develop.
Serve with a dollop of greek yogurt and enjoy!