Creamy Roasted Garlic Tomato (Print Version)
# Ingredients:
→ Roasted Herb Tomatoes + Garlic
01 -
3-4 lbs ripe organic tomatoes, cut into wedges
02 -
2 garlic bulbs
→ Soup
03 -
½ onion, chopped
04 -
1 tablespoon extra virgin olive oil
05 -
1 ½ cups organic heavy cream
06 -
2 cups organic vegetable stock
07 -
4 tablespoons organic tomato paste
08 -
1 teaspoon sea salt (plus more to taste)
09 -
1 teaspoon On Everything All-Purpose Blend (or homemade blend: 1 tsp sea salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp dried parsley)
10 -
½ teaspoon smoked paprika
→ Optional
11 -
Grilled cheese sandwich
# Instructions:
01 -
To roast the tomatoes and garlic bulbs, see the Herb Roasted Tomatoes recipe for detailed instructions.
02 -
In a medium-sized Dutch oven pot over medium-high heat, add olive oil. Once heated, sauté the chopped onions until translucent and fragrant, about 1-2 minutes. Remove from heat and transfer the sautéed onions to a high-powered blender along with roasted tomatoes, garlic (squeezed from the bulb), tomato paste, and vegetable stock. Blend on high speed until fully smooth. Reserve a portion of roasted tomatoes for garnish, if desired.
03 -
In the same Dutch oven pot over medium-high heat, add the blended tomato mixture, heavy cream, sea salt, All-Purpose Blend, and smoked paprika. Stir until combined. Bring to a boil for 1-2 minutes, then reduce the heat and let simmer for 5-6 minutes until thickened.
04 -
Remove the soup from heat and serve immediately in prepared bowls. Garnish with reserved roasted tomatoes and pair with a grilled cheese sandwich, if desired.
# Notes:
01 -
Leftovers can be stored in the refrigerator for 2-3 days in a sealed container or frozen for 4-6 months. To reheat, defrost overnight in the fridge or at room temperature, and warm on the stovetop.
02 -
To make vegan, substitute heavy cream with canned coconut cream or full-fat coconut milk. Refrigerate the coconut milk overnight to thicken. Use dairy-free cheese for grilled cheese.