Description
Indulge in the rich flavors of this Creamy Roasted Garlic Tomato Soup, a comforting classic that combines the sweetness of roasted tomatoes with the savory depth of roasted garlic, all blended to creamy perfection.
Ingredients
Units
Scale
ROASTED HERB TOMATOES + GARLIC:
- 3–4 lbs. ripe organic tomatoes, cut into wedges
- 2 garlic bulbs
SOUP:
- 1/2 onion, chopped
- 1 tablespoon Extra virgin olive oil
- 1 1/2 cups organic heavy cream
- 2 cups organic vegetable stock
- 4 Tbsps tomato paste, organic
- 1 teaspoon sea salt (Plus more to taste)
- 1 teaspoon On Everything All-Purpose Blend
- 1/2 teaspoon smoked paprika
OPTIONAL:
- Grilled cheese sandwich
Instructions
- TO ROAST TOMATOES + GARLIC: To roast the tomatoes and garlic bulb, see my Herb Roasted Tomatoes recipe.
- BLEND EVERYTHING TOGETHER: In a medium-sized dutch oven 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. NOTE: Save a bit of roasted tomatoes as garnish, if desired.
- TO MAKE THE SOUP: In the same medium-sized dutch oven pot over medium-high heat, add the blended tomato mixture along with the heavy cream, salt, All-Purpose Blend, and smoked paprika, 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. At this point, the soup should be thickened as it continues to simmer. Remove from heat and serve immediately into prepared bowl(s), top with roasted tomatoes, and a side of grilled cheese, if desired.
Notes
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- VEGAN OPTION: To make this soup vegan, simply substitute the heavy cream with full-fat coconut cream/milk. Also, use dairy-free cheese for your grilled cheese, if serving together.
- HERB ROASTED TOMATOES: Follow this Herb Roasted Tomato recipe for full instructions.
- EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Tomato Soup. SEE THEM HERE!
- HOMEMADE ALL-PURPOSE BLEND: 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 710mg
- Fat: 37g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 105mg
