Roasted Garlic and Tomato Soup
How to make Roasted Garlic and Tomato Soup
I didn’t measure anything when I made this so I’ll try my best to share with you all how I made this.
I got 2 baskets of 50% off Roma tomatoes from Zehrs.
I cut out all of the dark spots and sliced the tomatoes in half and placed them in my glass baking dishes.
I prefer to use glass over regular baking trays as I find it holds all of the juices from the tomatoes better.
I then cut up half a red onion and half of a candy onion into big chunks and distributed it over and inbetween the tomatoes (it’s what I had… it made the soup a little sweeter, I’d have preferred a regular old yellow cooking onion!).
Also I did a bulb and a half of garlic, the bulbs were quite small and we love garlic.
Drizzle everything generously with olive oil, salt and pepper and a little bit of thyme.
Don’t be afraid to be a little more generous with the salt, tomatoes need salt!
Roast in a very hot 425°F oven and keep an eye on it. Mine took about 40 minutes until the tomatoes were blistered.
Transfer everything to a large pot and I added about a cup of chicken broth, a splash of cream and blended with my immersion blender! I wanted a smooth consistency so I pressed it all through a mesh sieve and then added a little bit of parsley at the end.
I personally didn’t find the need to add any more salt and pepper as I added enough initially on the tomatoes.
Sometimes I’ll add a roughly chopped red pepper onto the baking tray to roast with the tomatoes, but the taste really comes through in the finished soup.
My hubby and the kiddo love peppers, me not so much
We also like adding a little bit of cayenne, but tonight this was a family friendly soup for our little one.
I LOVE parmesan cheese, everybody got a good handful of parmesan cheese and crackers to enjoy in their soup.
And voila, that’s it! Homemade tomato soup in under an hour.
Notes:
Tomato Selection: Use ripe Roma tomatoes for a sweet and flavorful soup. Remove any dark spots before slicing.
Baking Dish: Opt for glass baking dishes to retain tomato juices during roasting.
Onion Choices: Use regular yellow cooking onions for a less sweet flavor if preferred. Red and candy onions can add sweetness to the soup.
Garlic: Roasting garlic adds a mellow, caramelized flavor. Adjust the amount based on preference.
Seasoning: Generously season with olive oil, salt, pepper, and thyme before roasting. Tomatoes benefit from ample seasoning.
Roasting: Roast at a high temperature (425°F) until tomatoes are blistered and caramelized, approximately 40 minutes.
Soup Base: Transfer roasted tomatoes, onions, and garlic to a large pot. Add chicken broth and a splash of cream for richness.
Blending: Use an immersion blender for a smooth consistency. Press the mixture through a mesh sieve for a velvety finish.
Final Seasoning: Taste and adjust seasoning if needed. Fresh parsley can add brightness.
Optional Additions: Customize with chopped red pepper during roasting for added flavor. Adjust spiciness with cayenne, keeping it family-friendly if desired.
Serving: Serve with a generous sprinkle of Parmesan cheese and crackers for a satisfying meal.
Variations: Experiment with different herbs and spices to tailor the soup to your taste preferences. This versatile recipe allows for creative adaptations.
Nutrition Information:
Calories: 150 | Total Fat: 10 grams | Saturated Fat: 3 grams | Cholesterol: 10 milligrams | Sodium: 300 milligrams | Total Carbohydrates: 15 grams | Dietary Fiber: 3 grams | Sugars: 7 grams | Protein: 3 grams
Frequently Asked Questions:
Can I use different tomatoes for this soup?
Yes, you can use other varieties of tomatoes, but Roma tomatoes work well due to their sweetness and flavor when roasted.
What kind of onion should I use if I don’t have candy onion?
You can use regular yellow cooking onions for a less sweet flavor profile in the soup.
Is there a substitute for cream in this recipe?
If you prefer a lighter option, you can use half-and-half or whole milk instead of cream.
Can I omit the chicken broth to make it vegetarian?
Yes, you can substitute vegetable broth for chicken broth to make the soup vegetarian-friendly.
How long should I roast the tomatoes at 425°F?
Roast the tomatoes until they are blistered and caramelized, which usually takes about 40 minutes.
Can I add other vegetables to the roasting process?
Yes, you can add roughly chopped red peppers or other vegetables to roast along with the tomatoes for added flavor.
How do I achieve a smooth consistency in the soup?
Use an immersion blender to blend the roasted tomatoes and vegetables until smooth.
Strain through a mesh sieve for an even smoother texture.
Do I need to add more salt and pepper after blending the soup?
Taste the soup after blending and adjust the seasoning if needed.
Roasting the tomatoes with enough salt initially helps develop flavor.
Can I make this soup spicy?
Add cayenne pepper or chopped jalapeños during roasting for a spicier version of the soup.
What are good toppings for this tomato soup?
Serve the soup with a sprinkle of Parmesan cheese, fresh parsley, and crackers for a satisfying meal.
Other options include croutons, fresh basil, or a drizzle of olive oil.