I’m really hoping you’re not tired of soup yet. And even if you are, I’m confident that one spoonful of this stuff would change your mind. Roasting the vegetables is what makes the flavor really special, so don’t you dare throw raw tomatoes in a pot of boiling water and expect delicious results. Forty minutes of roasting is totally worth your time…promise!
Creamy Roasted Tomato Soup
7 large tomatoes, chopped
1 large onion, chopped
1 head garlic
Freshly ground black pepper
8 cups stock (vegetable or chicken)
4 – 5 medium red potatoes, peeled and chopped
1 cup unsweetened Silk creamer (or regular cream)
1 – 2 T freshly chopped basil
1. Preheat oven to 400 degrees. Chop tomatoes and onions into 1-inch slices and arrange evenly on a lined baking sheet (the first time, I made the mistake of not lining my pan and spent 20 minutes scrubbing crusted tomato juice. Parchment paper is your friend and makes for easy clean up!). Drizzle olive oil and sprinkle sea salt and black pepper on top.
2. Cut the bottom off an entire head of garlic. This is sometimes tricky, and unfortunately I have no tips on how to make this easier! Thankfully, you just wrap the whole head in foil and stick in any cloves that may have fallen off. Drizzle olive oil on the raw, exposed ends of the garlic.
Wrap foil over the top of the garlic (it should be completely wrapped up, meaning there should be only foil and no visible garlic).
3. Roast tomatoes, onions, and garlic for about 30 – 40 minutes, until cooked thoroughly the edges become slightly crispy. Keep an eye on everything because they will sometimes cook at different rates. The garlic will generally take the longest – it should be completely soft and the color very dull and ugly.
4. Bring stock to a boil in large pot and then turn down to simmer. In a separate pot, gently boil the potatoes until soft.
5. After it’s cooled, squeeze the now soft garlic cloves into the blender with the tomatoes, onions, and potatoes. The blender should be a bit less than three-quarters full of veggies. Ladle out some of your simmering stock into the blender to cover the veggies and blend until smooth. Pour the smooth mixture back in with the rest of the stock. Repeat the blending process again until all the tomatoes, onion, and potatoes are smooth.
6. Bring soup back to a simmer and add cream, basil, and salt, if necessary. Bring to low heat for about 20 minutes, stirring frequently. Enjoy!
I served this with Olive Oil Focaccia cut into breadsticks. Absolutely scrumptious!
~ Becky, a skinnyfat girl