Roasted Tomato and Garlic Soup

Roasted Tomato and Garlic Soup

In Gluten-Free, Lunch, Mains, Oven, Sides, Soup, Stovetop, Vegetarian by Mandi Flake1 Comment

Tomato soup, my former nemesis and now my ever constant friend in the form of a Roasted Tomato and Garlic Soup. You still will never find me closer than 5 feet from a can of Campbell’s tomato soup, but few things can compare to a bowl of creamy soup from  freshly roasted tomatoes. Don’t get me wrong, I love Campbell’s as a brand, but that tomato soup I just can’t stand. As I’ve ventured into the kitchen more and more over these past three years, I’ve learned that many of the foods I abhorred as a kid and young adult I hated because I had only tried the worst versions: out of season tomatoes and refrigerated cakes among the first to spring to mind. So I went through life generally avoiding raw tomatoes and opted only for ice cream at parties, never realizing what I was missing. Then I had a revelation as I learned to make my first cake. Many of the foods I disliked were not because that food was gross or inedible, but had been made in a way I disliked. So with the power that comes with growing into a capable cook and baker, I have revisited those foods, only to create amazing dishes that I truly, truly love. So if you can enjoy a marinara sauce but “hate tomato soup,” PLEASE TRY THIS RECIPE. Do you need me to beg? I will do it, this soup is that good. Just email me if you need more convincing, because I am positive you will become a new fan.

Roasted Tomato and Garlic Soup

And please learn from my mistakes. Normal substitutions like beef broth instead of chicken broth and yellow tomatoes instead of red tomatoes will taste fine, but your soup will look like… well… how can I say it delicately? #2? Montezuma’s revenge? Brown sludge? If you don’t have chicken broth just use water, not brown liquids like beef broth. And definitely go for the tastiest, deep red tomatoes you can find. The cream in this soup will turn the color slightly orange in any case, so if you’re starting with yellow tomatoes you will have an yellow-brown result… Not as appetizing as one would hope.

Roasted Tomato and Garlic Soup

As opposed to my failures, let me also share my successes… This time I decided to up my game with some roasted garlic. And BOY was it great!!!! Is that enough exclamation points to convey my point? I’m not sure… Suffice to say that it is a good soup before the garlic and phenomenal after it. I know I’ll never be able to go back.

Roasted Tomato and Garlic Soup

The magic of this soup is that you can customize it to fit your meal and pantry… Don’t have fresh herbs? Dried work just fine (just add them in as early as possible to give it more time for the flavor to incorporate). Want a French or an Italian… or Indian (just spitballing here, but I think it could be great) taste? Just swap for the corresponding herbs!

Roasted Tomato and Garlic Soup

My favorite way to make this soup is when I start with fresh tomatoes from a friend’s garden and serve it with what my husband calls  “BAT Grilled Cheese”  – homemade ciabatta bread with mashed avocado, sliced tomatoes, and bacon slices covered with cheese, broiled just to melt the cheese. Pretty hard to beat that combo!

Roasted Tomato and Garlic Soup

Roasted Tomato and Garlic Soup

Yields 6

A delicious, creamy soup that packs a punch in flavor, and is a great pairing with a toasty grilled cheese sandwich.

1 hrCook Time

1 hrTotal Time

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Ingredients

  • 2.5 pounds tomatoes (use any flavor you like, but make sure they are very red!)
  • 4 shallots
  • 2 large heads of garlic
  • olive oil
  • salt (I like sea salt or kosher salt best)
  • 1 teaspoon sherry vinegar
  • 2 cups chicken broth
  • 1 tablespoon Thyme (dried or fresh)*
  • 1 tablespoon Fines Herbs (chevril, parsley chives, tarragon)*
  • 1/4 cup heavy cream
  • fresh ground black pepper
  • Optional garnishes:
  • strips of fresh basil leaves
  • ground black pepper
  • teaspoon of cream
  • *feel free to substitute these herbs for any French or Italian herbs, fresh or dried, that you prefer

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Half or Quarter your tomatoes (leave small tomatoes like cherry tomatoes whole), and arrange in a single layer on a large heavy baking pan that has an edge (a lot of liquid will seep out of the tomatoes).
  3. Slice your shallots in half and add them to the pan.
  4. Drizzle olive oil over everything in the pan, and then sprinkle the salt over everything. Mix everything lightly to get it all covered in oil and salt.
  5. Cut the top of the garlic off, to expose the tops of the cloves, place it on a piece of aluminum foil, drizzle generously with olive oil, and then wrap up the cloves in the foil. Repeat with the second head of garlic. Place both foil-wrapped garlic cloves in the corners of your pan.
  6. Roast the pan in the oven at 350 degrees for approximately 30 minutes, when the edges of your tomatoes and onions are caramelizing.
  7. Remove the pan from the oven and allow it to cool for 5-10 minutes.
  8. Remove the foil from the garlic, and by griping at the root of the garlic head, squeeze out the flesh of the cloves that should be soft and will squish right out.
  9. If you have an immersion blender, you can pour the tomatoes, shallots, garlic flesh, and any juices from the pan directly into a soup pot, and use the immersion blender to blend the vegetables with the vinegar and broth in the pot. If you don't have an immersion blender, allow the veggies to cool further and then puree them with the vinegar and broth in a food processor or standing blender.
  10. Add the herbs, and bring the soup to a boil over medium heat on the stove. Allow the liquid to simmer for 15-20 minutes.
  11. Turn the heat to low and add the cream, stirring to combine. Season with pepper (and additional salt and herbs if you like).
  12. Serve with an optional garnish, accompanied by a salad or sandwich!
6.6.15
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