Roasted Garlic and Tomato Soup
This recipe for roasted garlic and tomatosoup requires minimal ingredients, but packs maximum taste. You’ll never goback to canned soups once you try this homemade rendition.
Ingredients
- 7 large ripe tomatoes approx. 2.5 pounds
- 1 large Spanish onion
- 2 garlic bulbs
- ¼ cup extra virgin olive oil
- Salt
- Pepper
- Fresh oregano
- 3.5 cups vegetable broth
- ¼ cup cooking cream
- Croutons for garnish
Instructions
- Preheat oven to 400 degrees F. Line a baking pan or baking sheet with parchment paper.
- Wash tomatoes and slice. Add to the lined baking pan.
- Peel onion and cut into large slices. Add to the lined baking pan. Try your best to not layer your veggies and that they all sit on the pan as a single layer (as much as possible).
- Cut the top off of each garlic and place each one in the pan, with the exposed cloves facing upwards.
- Drizzle extra virgin olive oil on top of the veggies. Feel free to add more if desired.
- Season with salt and pepper and top off with fresh oregano.
- Roast in the oven for about 30 minutes.
- As the vegetables roast, bring vegetable to a boil in a large pot. Once it reaches boiling point, remove from the heat.
- Remove tomatoes and vegetables from the oven and add to your broth.
- Use an immersion blender to cream the soup. Add cooking cream and mix.
- Serve in individual bowls and garnish with croutons.