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Roasted Garlic Tomato Soup|the kitcheneer.com

Roasted Garlic Tomato Soup


  • Author: Amanda
  • Total Time: 38 minutes
  • Yield: 5 servings 1x
  • Diet: Vegetarian

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

  1. Preheat oven to 415F
  2. Add all ingredients (except broth and milk) to a dutch oven
  3. Roast for 20-30 minutes or until the tomatoes are slightly charred; Allow to cool slightly to safely handle the garlic* (See Note)
  4. 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
  5. 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.
  6. 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

Keywords: homemade tomato soup, tomato soup recipe, tomato soup with garlic, sourdough bread