Creamy Roasted Garlic Tomato Soup
A delightful creamy tomato soup made with roasted garlic and tomatoes.
Equipment
- Dutch oven For cooking and blending the soup.
Ingredients
Main Ingredients
- 3 pounds ripe organic tomatoes, cut into wedges
- 2 bulbs garlic
- 0.5 onion, chopped 1/2 onion
- 1 tablespoon extra virgin olive oil
- 1.5 cups organic heavy cream
- 2 cups organic vegetable stock
- 4 tablespoons organic tomato paste
- 1 teaspoon sea salt
- 1 teaspoon On Everything All-Purpose Blend
- 0.5 teaspoon smoked paprika
- 1 sandwich grilled cheese sandwich Optional for serving
Instructions
- Roast the tomatoes and garlic by arranging them on a baking sheet, drizzling with olive oil, and roasting at 400°F (200°C) for 30-40 minutes.
- Sauté onions until translucent in a Dutch oven, then blend with roasted tomatoes, garlic, tomato paste, and vegetable stock until smooth.
- Return blended mixture to the pot, add heavy cream, salt, all-purpose blend, and smoked paprika, stirring well to combine.
- Bring mixture to a boil for 1-2 minutes, then reduce heat to low and let simmer for 5-6 minutes until thickened.
- Serve in bowls topped with reserved roasted tomatoes and a side of grilled cheese if desired.
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.