Roasted Garlic Tomato Soup
Roasted Tomato Garlic Soup is a simple and smooth soup featuring flavors from robust tomatoes, smashed garlic, herbs and spices, and a touch of creaminess from the heavy cream. And, it's ready in only an hour.
Servings 6
Calories 252kcal
Equipment
Ingredients
- 5 lbs. tomatoes stemmed and quartered (I use Roma)
- 1 medium white onion chopped
- 8 cloves garlic smashed
- ¼ cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 2 cups chicken broth
- 2 tsp. sugar add more to taste
- ¼ tsp. red pepper flakes
- ½ cup heavy cream
- Fresh Basil optional
- Feta Cheese crumbled optional
Instructions
- Preheat oven to 425 degrees
- Place the tomatoes, onion, and garlic on a baking sheet lined with aluminum foil. Drizzle the olive oil on top and sprinkle with salt and pepper and gently give it a toss. Bake for 30-40 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
Video
Notes
To Freeze: Place the soup in freezer-safe container and freeze for up to 3 months.
Nutrition
Serving: 6Servings | Calories: 252kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 28mg | Sodium: 729mg | Fiber: 5g | Sugar: 13g
