Creamy Roasted Tomato and Garlic Soup
Discover the perfect recipe for creamy roasted tomato and garlic soup. Made with fresh, organic ingredients, this comforting soup is ideal for any season and pairs wonderfully with a grilled cheese sandwich.
Equipment
- Sharp knife
- Baking sheet
- Parchment paper
- High-powered blender
- Dutch oven pot
Ingredients
Creamy Roasted Tomato and Garlic Soup
- 3 to 4 lbs. ripe organic tomatoes cut into wedges
- ½ onion chopped
- 1 tablespoon extra virgin olive oil
- 1 ½ cups organic heavy cream
- 2 cups organic vegetable stock
- 4 tablespoons organic tomato paste
- 1 teaspoon sea salt Plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- Grilled cheese sandwich Optional
Instructions
- In a bowl, add the tomatoes along with olive oil and seasonings, mixing everything together until tomatoes are coated.
- Preheat your oven to 400 degrees Fahrenheit (200°C) and prepare a baking sheet by lining it with parchment paper.
- Add the seasoned tomatoes unto the baking sheet (in a single layer) and add garlic cloves. Bake for 25-30 minutes or until tomatoes are charred, wilted, and tender. Remove and let cool slightly.
- In a medium-sized pot over medium-high heat, add the olive oil. Once heated, add the chopped onions and sauté until translucent + fragrant, about 1-2 minutes. Remove from heat and add the sautéed onions in a high-powered blender along with the roasted tomatoes, garlic (once the insides are squeezed from the bulb), tomato paste, and vegetable stock. Blend on high-speed until everything is fully broken down and smooth.
- In the same medium-sized dutch oven pot over medium-high heat, add the blended tomato mixture along with the heavy cream and salt, stirring everything together until combined.
- Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer for another 5-6 minutes.
- Remove from heat and serve immediately into prepared bowl(s), with a side of grilled cheese, if desired.
Notes
Ensure the tomatoes are spread out in a single layer on the baking sheet for even roasting. For a smoother texture, blend the soup in batches if necessary. If the soup is too thick, add a little more vegetable stock until desired consistency is reached.