Tag Archives: roasted garlic

Roasted Garlic-Tomato Soup

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ROASTED GARLIC-TOMATO SOUP [VEGAN]

I absolutely love tomato soup but have always been hesitant to make it for fear that I’ll mess it up… That is until now; there’s no way to botch this simple – and healthy! – recipe. The roasted garlic and tomatoes give the soup an extra creamy texture and flavor without any cream or roux. You’ll definitely need to double (or triple) the recipe so you can enjoy it for days.

PS. I’m proud to say this is my first successful soup recipe. And I did it on the first try!

{ Lovin’ from the oven, Chelsea }

Makes about 2 large meal servings or 4 small appetizer servings

9 medium plum tomatoes, halved and seeded (if desired)

½ garlic bulb, halved

2 tbsp olive oil

Pinch of salt and pepper

1 tsp dried oregano

1 tsp dried basil

½ medium yellow onion, chopped

½ cup carrots, chopped

1 celery stalk, chopped

1 tbsp butter

1 cup vegetable stock

5 leaves fresh basil, chopped, plus more for garnish

Preheat oven to 400.

Slice tomatoes in half, through the middle and opposite from the stem, and remove the seeds. Arrange tomatoes cut side up on a baking sheet lined with foil. Chop garlic bulb in half through the middle between the shoot and root (so it holds its halved cloves) and add them to the baking sheet, skin side down. Drizzle with olive oil and season with salt, pepper, oregano and basil. Place in oven to roast for 40 minutes or until tomatoes are soft and shriveled.

When everything is done roasting, quickly remove tomato skins and remove garlic cloves from the head and set aside until ready to use.

While tomatoes and garlic are roasting, coarsely chop onions, carrots and celery.*

Melt butter in a medium soup pot over medium heat. Add chopped onions, carrots and celery and sauté until soft, about 8-10 minutes. Add in the already roasted tomatoes and garlic. Add vegetable stock and bring to a boil for 5 minutes. Add chopped basil and reduce to a simmer for 20 minutes.

Let soup sit for a few minutes to cool off. Then transfer contents of soup to a blender or food processor, in batches if necessary, and puree until smooth.

Salt to taste, garnish with fresh basil, and serve with a fresh French baguette!

*If you want to use an immersion blender, I suggest chopping the onion, carrot, and celery using a mini food processor or chopper.