Creamy Roasted Garlic Tomato (Printable Version)
# What You'll Need:
→ Vegetables
01 -
1.4 to 1.8 kg ripe organic tomatoes, quartered
02 -
2 whole garlic bulbs, tops sliced off
03 -
120 g onion, diced
→ Liquids and Fats
04 -
15 ml extra-virgin olive oil
05 -
355 ml organic heavy cream
06 -
475 ml organic vegetable broth
→ Condiments and Seasonings
07 -
60 g organic tomato paste
08 -
5 g sea salt, plus additional as needed
09 -
5 g all-purpose seasoning blend
10 -
2.5 g smoked paprika
→ Garnishes (Optional)
11 -
Reserved roasted tomato wedges
# Step-by-Step Directions:
01 -
Preheat oven to 200°C. Arrange quartered tomatoes and garlic bulbs with sliced tops on a baking tray. Drizzle with olive oil and sprinkle with sea salt. Roast for 35 to 40 minutes until tomatoes caramelize and garlic softens.
02 -
Heat olive oil in a medium dutch oven over medium-high heat. Add diced onions and sauté for 1 to 2 minutes until translucent and fragrant.
03 -
Transfer sautéed onions, roasted tomatoes, and squeezed roasted garlic cloves to a blender. Add tomato paste and vegetable broth. Blend on high until smooth and creamy.
04 -
Pour blended mixture back into the dutch oven over medium-high heat. Stir in heavy cream, sea salt, seasoning blend, and smoked paprika. Bring to a gentle boil, then reduce heat and simmer for 5 to 6 minutes, adjusting salt to taste.
05 -
Ladle soup into bowls and garnish with reserved roasted tomato wedges. Serve alongside a grilled cheese sandwich for a comforting meal.
# Helpful Notes:
01 -
For a dairy-free version, substitute heavy cream with coconut or cashew cream to maintain creaminess.