Roasted Tomato & Garlic Cream Soup

Recipes

One of my favorite comfort foods is a delicious grilled cheese with sourdough bread & a bowl of my piping hot Roasted Tomato & Garlic Cream Soup. I mean I am literally drooling just thinking about it! (Maybe I shouldn’t be typing this out right before dinner time but seriously that is how much I love it!!). What makes this tomato soup so special is that I do take the extra time to roast chopped tomatoes and garlic cloves in the oven for about 30 minutes prior to making the soup–trust me it is beyond worth it!

The Ingredients…

Like all my recipes I highly suggest to buy as quality ingredients as you can find. That means we are searching for organic products if you can, it truly does make a difference.

The Tomatoes: You could use either tomatoes on the vine or plum tomatoes for this recipe. Both will have the flavor profile we are looking for in this soup. The key is going to be in roasting them in the oven so their earthy flavor comes out.

The Cream: Alright, I know, I know, for all of you whole know I’m all about making things lean and clean you are probably thinking what the heck!?! But guess what, cream isn’t horrible for you especially if you are using just a little bit! It adds depth to this soup and provides a creamy texture. Don’t skip it, don’t substitute it for skim milk, just enjoy!

The Garlic: Yep, you need it…all of it! Don’t event think about skimping on the amount!

Tools Needed…

Alright now that we covered that, let’s get down to business. There is only 1 super important tool you need to double check that you have and that is an…

Immersion Blender or Blender: By blending the mixture you will get the creamy texture we are looking for. I prefer to use an immersion blender so that the clean up is a little easier but pouring the soup into a blender also works (just be careful with the hot steam).

  • 8 large on the vine tomatoes, quartered
  • 8 cloves garlic, left whole
  • 1/2 sweet onion, diced
  • 2 tbsp aged balsamic vinegar
  • 1 cup cooking cream
  • 4 cups organic vegetable stock
  • 3/4 cup grated parmesan cheese
  • 2 tsp salt, divided
  • 2 tsp black pepper, divided
  • pinch of red pepper flakes
  • 3 tbsp extra virgin olive oil

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. While the oven warms, quarter the tomatoes and place them along with the garlic cloves on a large baking sheet. Drizzle with 2 tbsp and then sprinkle 1 tsp salt and 1 tsp pepper over the tomatoes and garlic. Bake for about 30 minutes until tomatoes are roasted and garlic cloves are soft.
  2. In a large pot, add 1 tbsp EVOO and add the onion. Cook until translucent then add the salt, pepper and pinch of red pepper flakes.
  3. Add the roasted tomatoes/garlic mixtures then blend it with an immersion blender until smooth.
  4. Pour the 4 cups of vegetable stock into the mixture, balsamic vinegar, parmesan cheese and the cream. Cook for 20 minutes. (I do suggest cooking longer if you can, the longer the ingredients marry the more depth of flavor you will get.
  5. Pour into a large bowl and top with more cheese and black pepper if you want. Enjoy!