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Creamy Roasted Garlic Tomato Soup

Creamy Roasted Garlic Tomato Soup That Warms Your Soul

This Creamy Roasted Garlic Tomato Soup is a delightful blend of rich flavors, perfect for warming your soul on a chilly day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: APPETIZERS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 3-4 lbs Ripe Organic Tomatoes Roasting enhances sweetness; mix different colors for added flavor depth.
  • 2 bulbs Garlic Roasting mellows the flavor; adjust based on your taste preferences.
  • ½ Chopped Onion Adds aromatic depth; sweet onions work best for a delectable taste.
  • 1 tablespoon Extra Virgin Olive Oil Essential for sautéing; neutral oils can be substituted easily.
  • 1½ cups Organic Heavy Cream Provides richness; to make it vegan, swap with coconut cream or milk.
  • 2 cups Organic Vegetable Stock The soup base; homemade or store-bought works well.
  • 4 tablespoons Organic Tomato Paste Concentrates tomato flavor; high-quality for optimal taste.
  • 1 teaspoon Sea Salt Enhances flavors; Himalayan or kosher salt is ideal.
  • 1 teaspoon On Everything All-Purpose Blend Adds complexity; feel free to create your own blend.
  • ½ teaspoon Smoked Paprika Introduces subtle smokiness; regular paprika can be used as a substitute.
For Optional Serving
  • 1 Grilled Cheese Sandwich Optional; complements the soup perfectly for an ultra-comforting meal.

Equipment

  • Dutch oven
  • Baking Sheet
  • High-powered blender

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Arrange the ripe organic tomatoes and garlic bulbs on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for about 30-35 minutes, or until they’re blistered and caramelized.
  3. In a dutch oven over medium heat, warm the remaining olive oil. Add the chopped onion and sauté until they are translucent, about 1-2 minutes.
  4. Transfer the sautéed onions, roasted tomatoes, and squeezed garlic into a high-powered blender. Pour in the vegetable stock and tomato paste, blending until completely smooth.
  5. Return the blended mixture to the pot over low heat. Stir in the heavy cream, reserved salt, All-Purpose Blend, and smoked paprika. Bring to a gentle boil for 1-2 minutes, then simmer for 5-6 minutes.
  6. Ladle the soup into bowls and top with reserved roasted tomatoes. Serve immediately, ideally with a warm grilled cheese sandwich.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 25gProtein: 4gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 80mgSodium: 900mgPotassium: 650mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For a vegan version, substitute heavy cream with full-fat coconut cream or milk. Drizzle with a little extra olive oil before serving for added richness.

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