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roasted tomato garlic soup with a grilled cheese on the side
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Roasted Garlic Tomato Soup

Course Soup
Cuisine American
Keyword soup
Servings 6
Author Wendie

Ingredients

  • 5 lbs. tomatoes stemmed and quartered (I use Roma)
  • 8 cloves garlic smashed
  • ¼ cup olive oil
  • 1 medium white onion chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 2 cups chicken broth
  • 2 tsp. sugar
  • ¼ tsp. red pepper flakes
  • ½ cup heavy cream
  • Fresh Basil (optional)
  • Feta Cheese crumbled (optional)

Instructions

  • Preheat oven to 425*.
  • Toss tomatoes, onions, garlic, olive oil, salt, and pepper in a large bowl. Transfer mixture to a baking sheet and roast in the preheated oven for 30 minutes, or until tomatoes are very soft. Set aside.
  • Heat a large pot on medium high heat and put in roasted tomatoes mixture. Stir in the broth, sugar, red pepper flakes. Bring to a boil, reduce the heat, and simmer about 10 minutes. Puree the soup, in a blender or with hand blender, until smooth.
  • Stir in the cream and serve!
  • Garnish with fresh basil and feta cheese

Notes

**This soup freezes beautifully