Description
A comforting and creamy roasted garlic tomato soup that evokes nostalgia and warmth.
Ingredients
Scale
- 3–4 lbs. ripe organic tomatoes, cut into wedges
- 2 garlic bulbs
- 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)
- 1 teaspoon On Everything All-Purpose Blend
- ½ teaspoon smoked paprika
Instructions
- Preheat your oven to 400°F (200°C) and roast the garlic bulbs wrapped in aluminum foil for 30-35 minutes.
- Sauté the chopped onions in olive oil until translucent in a medium-sized Dutch oven.
- Blend the sautéed onions, roasted tomatoes, and garlic in a high-powered blender until smooth.
- Pour the blended mixture back into the Dutch oven, add heavy cream, sea salt, On Everything All-Purpose Blend, and smoked paprika, and simmer for 5-6 minutes.
Notes
- Use the freshest tomatoes for the best flavor.
- Adjust the consistency by adding more vegetable stock or cream if desired.
- Allow the soup to simmer longer for deeper flavors.
- Store leftovers in an airtight container after cooling.
- Garnish with fresh herbs or a drizzle of olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g