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Roasted Garlic Tomato Soup
45 minServes 4Nutri-Score B€
B
45 min
45 minRoasted Garlic Tomato Soup
what you need
Ingredients
tomatoes (halved)Produce1 kg
onion (peeled and quartered)Produce1 piece
garlic (whole head, top sliced off)Produce1 piece
olive oil (for roasting)Pantry30 ml
oregano (fresh or dried)Spices2 g
red pepper flakesSpices1 g- smoked paprikaSpices2 g
half and half (or heavy cream)Dairy120 ml
saltSpices5 g
black pepperSpices1 g
per serving
Nutrition
162kcal
- Carbs
- 16 g
- Proteins
- 4 g
- Fat
- 10 g
what you’ll use
Tools
Oven
Baking dish
Blender
Saucepan
step by step
Method
- Step 1
Roast the vegetables
- Preheat the oven and place the halved tomatoes, quartered onion and the whole head of garlic in a baking dish.
- Drizzle with olive oil and season with salt and pepper.
- Roast until the tomatoes are softened and the garlic is jammy and sweet.
- Step 2
Blend the soup
- Squeeze the roasted garlic cloves out of their skins into a blender with the roasted tomatoes and onion.
- Add the oregano, red pepper flakes and smoked paprika.
- Blend until smooth, or pulse briefly if you prefer a chunkier soup.
- Step 3
Finish with cream
- Pour the blended soup into a saucepan and warm gently.
- Stir in the half and half (or heavy cream, coconut milk, or leave it out) and adjust the seasoning.
- Step 4
Serve
- Ladle the soup into bowls.
- Top with a few red pepper flakes and fresh herbs, and serve with crusty bread.