Creamy Roasted Garlic Tomato Soup
Rating
This velvety, smooth Creamy Roasted Garlic Tomato Soup is completely rich and comforting in flavor!
Ingredients
- ROASTED HERB TOMATOES + GARLIC:
- 3-4 lbs. ripe organic tomatoes, cut into wedges
- 2 garlic bulbs
- SOUP:
- ½ onion, chopped
- 1 tablespoon Extra virgin olive oil
- 1 ½ cups organic heavy cream
- 2 cups organic vegetable stock
- 4 Tbsps tomato paste, organic
- 1 teaspoon sea salt (Plus more to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- 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, black pepper, smoked paprika, oregano, basil, parsley, red pepper flakes, and thyme, 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.
- Bon Appetit!
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