ROASTED TOMATO AND GARLIC SOUP RECIPE
Nothing beats the winter blues like a warm bowl of homemade soup. And lucky for you, this roasted tomato soup recipe is the perfect blend of healthy and comforting!
After patiently waiting for 8 weeks for my heirloom San Marzano tomatoes to ripen inside, they’re finally ready! I thought I’d share a really simple soup I made last week – roasted tomato soup – not earth-shattering, but simple and delicious, especially after I topped it with fresh pesto and homemade croutons.
15 – 20 ripe tomatoes
1 small onion chopped
roasted garlic – 3 – 4 pieces
1 large carrot peeled and chopped
2 L chicken stock (instead of heavy cream to keep it healthy)
croutons and pesto, for garnish
Preheat the oven to 200F. Drizzle the tomatoes in olive oil, salt and pepper and and spread out on a baking sheet. Roast for 2-3 hours until skins are wrinkled and coloured.
For roasted Garlic
Preheat the oven to 400 degrees
Slice off the top 1/3 of the garlic
Drizzle with olive oil salt and pepper and wrap in a tin foil ball. Roast for about 30 min or until golden brown on top
In a medium saucepan or small pot, heat a drizzle of olive oil with a blob of butter over medium-high heat and sauté the onion and carrots for a few minutes, until soft.
Add the roasted tomatoes, garlic and chicken stock. Bring to a simmer and cook for 30 minutes, or until everything is very soft.
Add a big pinch of salt and puree with a hand-held immersion blender (or transfer in batches to a regular blender) until smooth.
Serve hot, with a dab of pesto and homemade croutons.
Serves 2 – 4