Ingredients
Scale
- 3–4 lbs. ripe organic tomatoes, cut into wedges
- 2 garlic bulbs
- 1/2 onion, chopped
- 1 Tbsp extra virgin olive oil
- 1 1/2 cups organic heavy cream
- 2 cups organic vegetable stock
- 4 Tbsps organic tomato paste
- 1 tsp sea salt (Plus more to taste)
- 1 tsp On Everything All-Purpose Blend
- 1/2 tsp smoked paprika
- Grilled cheese sandwich
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cut tomatoes and whole garlic bulbs on a baking tray.
- Drizzle with extra virgin olive oil and add sea salt, mixing well.
- Roast for 30-35 minutes until the tomatoes are soft and caramelized, and the garlic is golden.
- Allow the roasted tomatoes and garlic to cool slightly before squeezing the garlic into a blender.
- Add the roasted tomatoes, juices from the tray, chopped onion, vegetable stock, tomato paste, On Everything All-Purpose Blend, and smoked paprika to the blender and blend until smooth and creamy.
- Pour the blended mixture into a large pot and heat over medium-low.
- Stir in the heavy cream and let simmer for about 10-15 minutes, stirring occasionally. Adjust seasoning if needed.
Notes
Pairs well with grilled cheese sandwich. Can be stored in the fridge for up to a week or frozen for three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 60mg
Keywords: tomato soup, roasted garlic, creamy soup, comfort food, vegetarian soup