Roasted Tomato and Garlic Soup
Servings 4
Equipment
- 9 x 13-inch Baking Dish
- Large Dutch Oven or Heavy-Bottomed Soup Pot
- Immersion Blender or Blender
Ingredients
Roasted Tomatoes:
- 3 lbs of tomatoes halved & core removed if desired
- 2 tbsp olive oil to taste, divided
- 3 cloves of garlic 1 clove sliced thinly, and 2 cloves with skins on
- Crushed red pepper flakes to taste
- Sea salt and freshly cracked pepper to taste
Other Ingredients:
- 1 tbsp olive oil
- ½ yellow onion diced
- 1 clove of garlic minced
- 1 tbsp tomato paste
- 3 cups of vegetable or chicken broth
- 1/4-1/2 cup of heavy cream to taste
- 1 large or 2 small sprigs of fresh basil
- Pinch or two of sugar to taste
- Sea salt and freshly cracked pepper to taste.
- Fresh basil chopped, for serving
Instructions
- Preheat the oven to 400 degrees. Coat a 9 x 13-inch baking dish with 1 tablespoon of olive oil.
- Roast the tomatoes by placing the tomato halves, cut side up, in the prepared baking dish. Slide a garlic sliver into the top of each tomato half. Add the two skin-on cloves of garlic to the baking dish.
- Drizzle the remaining tablespoon of olive oil over the tomato halves then season them with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste.
- Place into the oven and roast for 30-35 minutes. Remove from the oven, and once the garlic is cool enough to handle, remove the skin and throw them back in with the tomatoes; set aside.
- Prepare the soup by heating the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the onion and cook, stirring occasionally, for 3-4 minutes.
- Add the minced garlic and tomato paste and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
- Add the broth and the roasted tomatoes & their juices to the Dutch oven; stir to combine. Bring to a boil then reduce the heat to low.
- Add the heavy cream and whole sprig(s) of basil, and push the herbs into the soup so the basil sprigs can steep. Simmer for 20-30 minutes, stirring occasionally.
- Finish the soup by removing and discarding the basil sprigs. Blend soup with an immersion blender (or in a blender) until creamy and smooth.
- Taste the soup and season with sugar, sea salt, and freshly cracked pepper, to taste, if needed or desired.
- Ladle into bowls and serve with freshly chopped basil, if desired. Enjoy.