Roasted Garlic and Tomato Soup

Dive into the rich, warming flavors of Roasted Garlic and Tomato Soup. This comforting bowl not only serves as a delightful treat for your taste buds but is also packed with nutrients. Perfect for those cozy evenings or a refreshing lunch, this soup promises an explosion of flavor and wholesomeness in every spoonful.

Ingredients

• 6 large tomatoes (6 tomatoes or 1.2 kg)
• 1 whole head of garlic (1 head or approximately 50g)
• 2 tablespoons olive oil (30 ml)
• 1 medium onion, diced (1 onion or around 150g)
• 4 cups vegetable broth (950 ml)
• 2 teaspoons salt (10 ml)
• 1 teaspoon black pepper (5 ml)
• 1 teaspoon dried basil (5 ml)
• 1 teaspoon dried oregano (5 ml)
• 1/2 cup fresh basil, chopped (120 ml or 20g)

Time:

• Preparation: 15 minutes
• Cooking: 45 minutes
• Total: 1 hour

Serves: 4

Nutritional Facts (per serving)

• Calories: 120
• Carbohydrates: 16g
• Protein: 3g
• Fat: 6g
• Sodium: 700mg
• Fiber: 4g
• Sugars: 9g

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the top off the garlic head to expose the cloves.
3. Place tomatoes and garlic on a baking sheet, drizzle with 1 tablespoon olive oil.
4. Roast in the oven for about 30-35 minutes or until the tomatoes are soft and the garlic cloves are caramelized.
5. In a large pot, heat the remaining olive oil over medium heat.
6. Add onions and sauté until translucent.
7. Squeeze the roasted garlic cloves out of their skins and add to the pot.
8. Add roasted tomatoes, breaking them up with a spoon.
9. Pour in the vegetable broth.
10. Stir in the salt, black pepper, dried basil, and dried oregano.
11. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
12. Using an immersion blender or a stand blender, puree the soup until smooth.
13. Stir in the fresh basil and serve hot.

Tips

1. For an extra creamy soup, add a dash of coconut milk or almond milk after blending.
2. If you prefer a chunkier soup, blend only half of the soup mixture.
3. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

• Garnish with a few fresh basil leaves or a sprinkle of nutritional yeast for added flavor.
• Pair with a slice of crusty whole grain bread or a green salad on the side.
• For a protein punch, consider adding cooked chickpeas or white beans to the soup.

Roasted Garlic and Tomato Soup offers a perfect blend of roasted flavors and aromatic herbs, making it a favorite for many. Whether you’re looking for a heartwarming dinner option or a satisfying lunch, this soup will never disappoint. Plus, its nutritional profile ensures you’re nourishing your body with every bite. So, why not whip up a pot of this Roasted Garlic and Tomato Soup today? Your taste buds will thank you!

ROASTED GARLIC AND TOMATO SOUP

Dive into the rich, warming flavors of Roasted Garlic and Tomato Soup. This comforting bowl not only serves as a delightful treat for your taste buds but is also packed with nutrients. Perfect for those cozy evenings or a refreshing lunch, this soup promises an explosion of flavor and wholesomeness in every spoonful.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Nutritions

Nutrition Facts

ROASTED GARLIC AND TOMATO SOUP

Amount per Serving

Calories

120

% Daily Value*

Fat

 

6

g

9

%

Sodium

 

700

mg

30

%

Carbohydrates

 

16

g

5

%

Fiber

 

4

g

17

%

Sugar

 

9

g

10

%

Protein

 

3

g

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 6 large tomatoes 6 tomatoes or 1.2 kg
• 1 whole head of garlic 1 head or approximately 50g
• 2 tablespoons olive oil 30 ml
• 1 medium onion diced (1 onion or around 150g)
• 4 cups vegetable broth 950 ml
• 2 teaspoons salt 10 ml
• 1 teaspoon black pepper 5 ml
• 1 teaspoon dried basil 5 ml
• 1 teaspoon dried oregano 5 ml
• ½ cup fresh basil chopped (120 ml or 20g)

Instructions

• Preheat the oven to 400°F (200°C).
• Slice the top off the garlic head to expose the cloves.
• Place tomatoes and garlic on a baking sheet, drizzle with 1 tablespoon olive oil.
• Roast in the oven for about 30-35 minutes or until the tomatoes are soft and the garlic cloves are caramelized.
• In a large pot, heat the remaining olive oil over medium heat.
• Add onions and sauté until translucent.
• Squeeze the roasted garlic cloves out of their skins and add to the pot.
• Add roasted tomatoes, breaking them up with a spoon.
• Pour in the vegetable broth.
• Stir in the salt, black pepper, dried basil, and dried oregano.
• Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
• Using an immersion blender or a stand blender, puree the soup until smooth.
• Stir in the fresh basil and serve hot.

Notes

TIPS

1. For an extra creamy soup, add a dash of coconut milk or almond milk after blending.

2. If you prefer a chunkier soup, blend only half of the soup mixture.

3. Store leftovers in an airtight container in the refrigerator for up to 3 days.

SERVING SUGGESTIONS

Garnish with a few fresh basil leaves or a sprinkle of nutritional yeast for added flavor.

Pair with a slice of crusty whole grain bread or a green salad on the side.

For a protein punch, consider adding cooked chickpeas or white beans to the soup.