Description
This Roasted Garlic Tomato soup is an easy healthy one pot take on a classic favorite. It's a warm cozy bowl that contains a WHOLE HEAD of garlic and is blended to be a creamy delectable soup PERFECT for dipping crusty bread into.
Ingredients
Scale
- 1 head of garlic
- 2 cups of cherry tomatoes
- 1 yellow onion, quartered
- 3 tbs extra virgin olive oil
- 2 tbs balsamic vinegar
- 1 tbs dried thyme
- Salt and Pepper
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 2 1/2 cups of vegetable broth or stock
- 1 cup of canned full fat coconut milk
- Crusty sourdough bread - for dipping!
Instructions
- Preheat oven to 415F
- Add all ingredients (except broth and milk) to a dutch oven
- Roast for 20-30 minutes or until the tomatoes are slightly charred; Allow to cool slightly to safely handle the garlic* (See Note)
- Transfer to blender (or blend in the pot with immersion blender) (I recommend using the high spped blender as it gave a smoother result) and blend until smooth
- Return the soup to the stovetop and place over medium heat. Stir in the coconut milk and broth. Cook for 5-10 minutes or until warmed. Season soup with salt and pepper to taste.
- To serve, ladle the soup among bowls and top with your choice of fresh herbs, sour cream, yogurt, cheese, and always sourdough for dipping!
Notes
*To get the garlic cloves out simply squeeze from the base until the cloves cleanly come out.
- Prep Time: 8 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Oven
- Cuisine: American