Roasted Garlic & Tomato Soup

Tomato soup and grilled cheese. Is there a better comfort food combination? The answer is “no”. There’s just something about dunking a crispy, cheesy sandwich into a big old bowl of tomato soup that is like a big warm hug. Instead of grabbing a can of Campbell’s from the store, treat yourself to this homemade roasted garlic and tomato soup. You will thank yourself.


Roasted Garlic & Tomato Soup
10 ripe vine tomatoes
1 large white onion
6 cloves garlic
1 tbsp olive oil
1 can tomato paste
3 cups stock (vegetable or chicken)
Salt & Pepper to taste
Fresh herbs (basil, parsley, thynme, oregano)

Preheat your oven to 350F. Slice the tomatoes and onion into wedges and add into a large mixing bowl with whole garlic cloves. Season with salt & pepper and whatever others herbs you like. Toss with the olive oil until well coated. Transfer the vegetables to to a foil lined baking sheet. To avoid burning the garlic, place the cloves on top of a tomato or onion wedge. Roast for 40 minutes, until golden and fragrant.

Heat the broth and tomato paste in a large pot on the stove over medium heat. Whisk thoroughly to dissolve the tomato paste. Add the roasted veggies to the pot, season with salt and pepper as desired, bring to a boil, and then reduce to a simmer for 30-60 minutes.

Blend the soup in a blender, food process, or with an immersion blender until smooth. Garnish the soup with your fresh herbs and serve with your favourite grilled cheese.


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