Description
A comforting and creamy roasted garlic tomato soup that evokes nostalgia and warmth.
Ingredients
Scale
- 3–4lbs. ripe organic tomatoes, cut into wedges
- 2garlic bulbs
- ½onion, chopped
- 1 tablespoonextra virgin olive oil
- 1 ½ cupsorganic heavy cream
- 2 cupsorganic vegetable stock
- 4 tablespoonsorganic tomato paste
- 1 teaspoonsea salt (plus more to taste)
- 1 teaspoonOn Everything All-Purpose Blend
- ½ teaspoonsmoked 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.
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 20g
- Protein: 6g