Creamy Roasted Garlic Tomato Soup (Print Version)
# Ingredients:
→ Roasted Herb Tomatoes and Garlic
01 -
1.5–1.8 kg ripe organic tomatoes, cut into wedges
02 -
2 whole garlic bulbs
→ Soup Base
03 -
0.5 onion, chopped
04 -
15 ml extra virgin olive oil
05 -
350 ml organic heavy cream
06 -
480 ml organic vegetable stock
07 -
60 g organic tomato paste
08 -
1 teaspoon sea salt, plus more to taste
09 -
1 teaspoon all-purpose seasoning blend (see notes for blend options)
10 -
0.5 teaspoon smoked paprika
→ To Serve (Optional)
11 -
Grilled cheese sandwich
# Instructions:
01 -
Preheat the oven to 200°C. Arrange tomato wedges and whole garlic bulbs (tops trimmed, drizzled with oil and wrapped in foil) on a baking tray. Roast for 35–40 minutes until tomatoes are caramelised and garlic is soft. Allow to cool slightly.
02 -
Heat olive oil in a medium Dutch oven over medium-high heat. Add chopped onion and sauté for 1–2 minutes until translucent and fragrant.
03 -
Remove the pot from the heat. Transfer sautéed onions, roasted tomatoes, and the softened garlic cloves (squeezed from bulbs) to a high-powered blender. Add tomato paste and vegetable stock. Blend on high until smooth. Reserve some roasted tomatoes for garnish if desired.
04 -
Pour the blended mixture back into the Dutch oven. Add heavy cream, sea salt, all-purpose seasoning, and smoked paprika. Stir thoroughly. Bring to a boil for 1–2 minutes, then reduce heat to low and simmer for 5–6 minutes to thicken.
05 -
Ladle the soup into bowls. Garnish with reserved roasted tomatoes. Serve immediately, pairing with grilled cheese sandwiches if desired.
# Notes:
01 -
For a vegan version, substitute heavy cream with coconut cream and omit grilled cheese or use a plant-based alternative.