"A classic tomato soup with a little class. Roasted tomatoes and garlic melt together to create creamy, buttery perfection."
Roasted tomato and garlic soup
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- Recipe Card
Prep time 30mins
Cook time 1hr
Serves or Makes: 4
Recipe Card
ingredients
- 7 tomatoes, halved.
- 6 cloves garlic, unpeeled.
- 1 tablespoon olive oil
- 1 tablespoon water
- 2 tablespoon butter
- 1/4 cup cream
- 28 ounces veggie stock
- 1 teaspoon red pepper flakes
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste salt and pepper
Method
Step 1
Preheat oven to 450. Place tomato halves and garlic cloves on parchment lined baking sheet. Drizzle with olive oil, and 1 tbs water. Cover with tin foil, and bake for 30 minutes.
Step 2
Peel garlic once roasted and slightly cooled. In a large pot, melt 2 tbs. butter. Add tomatoes, and garlic to pot. Bring to a simmer.
Step 3
Add red pepper flakes, paprika, onion powder, salt and pepper. Simmer for another 3 minutes or so.
Step 4
Add cream, and stock/broth. Bring to a boil for a few minutes. Reduce heat to simmer, cover stirring occasionally.
Step 5
Simmer for 45 minutes, and use immersion blender to make soup creamy. If you don't have an immersion blender- allow soup to cool enough to transfer to regular blender (in batches if necessary) then return to pot.
Step 6
Once blended, simmer uncovered for 15 minutes. Add salt and pepper to taste.