Description
Hearty Italian Roasted Garlic Tomato Soup delivers rich Mediterranean comfort with each spoonful. Robust tomatoes and caramelized garlic blend into smooth elegance, offering pure culinary warmth you’ll savor down to the last delicious drop.
Ingredients
Scale
Vegetables and Main Ingredients:
- 34 pounds (15.4 kilograms) ripe organic tomatoes, cut into wedges
- 2 garlic bulbs
- 1/2 onion, chopped
Liquids and Creams:
- 1 1/2 cups organic heavy cream (or coconut cream for a vegan option)
- 2 cups organic vegetable stock
- 1 tablespoon extra virgin olive oil
Seasonings and Additives:
- 4 tablespoons organic tomato paste
- 1 teaspoon sea salt (plus more to taste)
- 1 teaspoon all-purpose seasoning blend
- 1/2 teaspoon smoked paprika
Serving Suggestion:
- Grilled cheese sandwich
Instructions
- Prepare the oven to 400°F (200°C), positioning a rack in the center for even roasting of tomatoes and garlic.
- Distribute tomato wedges across a baking sheet, generously coating with olive oil, sprinkling herbs, and seasoning with salt for enhanced flavor development.
- Trim the tops off garlic bulbs, drizzle with olive oil, and individually encase in aluminum foil to protect and concentrate their aromatic essence.
- Position garlic packets alongside tomatoes on the baking sheet, then roast for approximately 30-35 minutes until tomatoes caramelize and garlic softens.
- While roasting completes, warm olive oil in a Dutch oven and sauté chopped onions until they become translucent and slightly golden.
- Transfer roasted tomatoes, caramelized garlic cloves, sautéed onions, tomato paste, and vegetable stock into a blender, processing until achieving a velvety, uniform consistency.
- Return the blended mixture to the Dutch oven, introducing heavy cream, salt, all-purpose seasoning, and smoked paprika to create depth and complexity.
- Allow the soup to reach a brief boil, then reduce heat and simmer for 5-6 minutes, enabling flavors to meld and intensify.
- Carefully ladle the creamy soup into serving bowls, garnishing with reserved roasted tomato pieces for visual appeal and added texture.
- Optional: Accompany with a crisp grilled cheese sandwich to complement the soup’s rich, robust profile.
Notes
- Enhance roasted tomato flavor by using different varieties like Roma, cherry, or heirloom tomatoes for depth and complexity.
- Prevent burning garlic by wrapping bulbs completely in foil and placing them away from direct heat on the baking sheet.
- Adjust soup consistency by adding more vegetable stock for a thinner soup or reducing liquid for a thicker texture.
- Make the recipe dairy-free by substituting heavy cream with coconut milk or cashew cream for a vegan-friendly version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg