Roasted Garlic Tomato Soup
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- 3 lbs ripe Roma tomatoes, halved
- 1 large white onion, quartered
- 1 red bell pepper, seeded and chopped
- 1 whole head of garlic
- 1/4 cup extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 1/2 cup fresh basil leaves
- 1/4 cup heavy cream or coconut milk (optional)
- 1/2 teaspoon dried oregano
Instructions
- Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, onions, and bell peppers on a large baking sheet. Cut the top off the garlic head to expose the cloves, drizzle with a little oil, wrap it tightly in foil, and place it on the tray. Drizzle the remaining olive oil over the vegetables and season with salt, pepper, and oregano.
- Roast the vegetables in the oven for 40 to 45 minutes. You are looking for the tomatoes to be soft and the skins to have a bit of a char. The garlic should be completely soft and golden brown inside its foil pouch. This roasting process is where all the deep flavor is created.
- Once the tray has cooled slightly, squeeze the roasted garlic cloves out of their skins directly into a large pot or a high-speed blender. Add the roasted tomatoes, onions, peppers, and any flavorful juices left on the baking tray into the pot.
- Add the fresh basil and vegetable broth to the mixture. Use an immersion blender to blend the soup until it is completely smooth. If you prefer a thinner consistency, add a little more broth. Transfer to a stovetop over medium heat and stir in the heavy cream if you are using it. Simmer for 5 to 10 minutes to let the flavors meld together perfectly.
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