Roasty Toasty Tomato Soup
Make a delicious and creamy soup with this roasted tomato soup recipe! TL;DR: Toss chopped tomatoes and unpeeled garlic in olive oil. Roast at 425°F for 35-45 minutes, flipping once. In pot, sauté onions and garlic until soft and slightly browned. Peel roasted garlic. Add roasted tomatoes, garlic, and optional sweeteners, and simmer for 20 minutes. Add cream and blend until smooth. Garnish and enjoy!
Servings: 4 people
Equipment
- 1 Heavy-bottomed pot e.g. dutch oven
- 1 Oven safe wire rack
- 1 Baking pan
Ingredients
- 5 lbs tomatoes chopped into 1-inch chunks
- 6 cloves garlic half unpeeled, half peeled and minced
- 2 tbsp olive oil
- 4 tbsp butter
- 1 yellow onion diced
- 3 cups chicken stock or vegetable stock
- 1 cup half and half cream
- 2 tbsp maple syrup optional
- 2 tbsp brown sugar optional
- 4 sprigs basil optional
Instructions
- Roast tomatoes and half the garlic. Preheat oven to 425°F. Toss chopped tomatoes and unpeeled garlic in olive oil. Spread out in single layer on an oven-safe rack above a baking pan. Roast at 425°F for 35-45 minutes, flipping once.
- Saute onions and remaining garlic. Heat heavy-bottomed pot (e.g. dutch oven) on medium-high and add butter. Heat until melted and gently bubbling. Add onions and minced garlic and saute until onions are soft and slightly golden - around 5-8 minutes.
- Add roasted veggies and stock. Add stock, roasted tomatoes and (peeled) roasted garlic. Optional: add maple syrup and brown sugar. Bring to a boil. Reduce to a simmer and simmer for 20 minutes.
- Add cream and blend. Add half and half, reserving a little for garnish if desired. Blend soup in pot with immersion blender until desired consistency.
- Garnish and serve! Garnish with your choice of basil leaves, olive oil, and/or cream. Serve immediately. Sip and say “ahhh”!