Creamy Roasted Garlic Tomato Soup

Creamy Roasted Garlic Tomato Soup

I have been in freezer clean out mode lately. I was down to my last 2 bags of blanched, peeled tomatoes from my mom’s garden. Usually I add these tomatoes to chili or pasta sauces, but this time I decided to try a homemade tomato soup. It is a simple recipe, but takes a little more time than opening a canned soup. By making your own tomato soup you get to control how much salt and sugar are in it. Even the best brands of canned soup contain a lot of salt and sugar. Alongside a grilled cheese on gluten free bread, this is a perfect lunch or dinner to me.

To start, get the garlic roasting right away. You can make it in a little foil packet with olive oil, salt, and pepper.

Before…

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And, after…golden brown and delicious!

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While the garlic is roasting in the oven start the soup. I had frozen tomatoes that were blanched and peeled. I froze them with the juice and seeds. You can use the same amount of  canned or fresh tomatoes. Put them into a pot with vegetable broth, tomato paste, and a little bit of sugar.

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Bring it up to a boil, and then reduce to a simmer. When the garlic is done roasting, squeeze the cloves out of the paper. Smash it with the back of a fork before adding it into the simmering soup. At this time you can also add the onion powder, dried basil, and some black pepper.

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Continue to let the soup simmer until it thickens to your desired consistency. I like mine a little bit on the thinner side. I simmered the soup for about 30 minutes. Check for taste. If you need a little bit more sugar or salt, add it at this time. Remove from heat and use an immersion blender to puree everything. Then add in the half and half. You will either want to temper it, or let the soup cool slightly so that the half and half doesn’t curdle.

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Make a grilled cheese or your favorite tomato soup side, and dig in.

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Dunking the sandwich in is my favorite part…

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Recipe

Creamy Roasted Garlic Tomato Soup

Ingredients

  • 4 cups chopped tomatoes with juice (seeds will puree so no need to worry…canned, fresh or frozen are fine)
  • 2 cups low sodium vegetable broth
  • 2 tbsp tomato paste
  • 1 cup half and half
  • roasted garlic (half of a large head or whole small head)
  • 1 tbsp sugar (more or less depending on taste preference, and acidity of tomatoes)
  • 1/2 tsp onion powder
  • 1/2 tsp dried basil
  • salt and pepper to taste

Directions

  • Roast garlic by cutting in half, and seasoning with olive oil, salt, and pepper. Place in a foil packet (with seem up) in a 400 degree oven. Roast for 30-40 minutes, until it is starting to brown on the edges.
  • In a large pot, add tomatoes, broth, tomato paste, and sugar.
  • Bring to a boil, and then reduce to simmer. Simmer for 30 minutes, or until soup reaches your desired thickness.
  • When garlic is roasted, squeeze the cloves from the papery skin. Smash the cloves with the back of a fork and add to the soup.
  • Add onion powder, basil, and pepper.
  • Taste the soup. If needed, add salt or sugar.
  • Remove from heat.
  • Puree using an immersion blender until completely smooth.
  • Add the half and half. To avoid curdling, temper the half and half with a small amount of soup, or let the soup cool slightly before adding.

Cozy up in this cold weather and enjoy!

Jess



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