Roasted Garlic Tomato Soup
172kcal
Ingredients
- 3 pounds roma or plum tomatoes (cored and quartered)
- ¾ cup chopped yellow onion
- 1 (3.5 oz) carrot (chopped)
- 8 garlic cloves (whole and peeled) about 1 oz
- ¼ cup olive oil
- 1 cup chicken or vegetable stock
- 2 teaspoons white sugar (or more to taste)
- ½ cup chopped fresh basil leaves
- salt and black pepper (to taste)
- ¼ cup heavy cream (or more for sweeter and creamier taste)
Method
- Preheat your oven to 425°F (220°C).
- Toss onion, garlic, tomatoes, and carrot in olive oil, salt, and black pepper.
- Roast them in the oven for about 35 minutes until they are caramelized.
- Blend the mixture until smooth using a blender. Afterwards, transfer the smooth puree to a pot and add the broth.
- Transfer the pureed mixture to a pot, add broth, and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for 15 minutes, uncovered.
- Stir in sugar for a balanced sweetness and more salt if needed.
- Reduce the heat to low. Add cream and basil to the mixture, stir to combine, simmer for a few minutes, and then serve immediately.
Nutrition
Calories172kcalCarbohydrates13gProtein3gFat13gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat8gCholesterol11mgSodium221mgPotassium588mgFiber3gSugar9gVitamin A2252IUVitamin C33mgCalcium40mgIron1mg
Notes
Cream. This tomato soup is adaptable and can be enjoyed with or without cream. If you choose the cream-less option, customize the sweetness by adding more sugar. For a lighter version, consider using milk or half and half as a replacement for heavy cream to reduce the fat content. Keep in mind that altering ingredients may impact the overall taste of the dish.
Carrots. Carrots play a crucial role in imparting sweetness to tomato soup. If you decide to omit carrots, consider adding a bit more sugar to balance the acidity of the tomatoes and maintain the desired level of sweetness in the soup.
Refrigeration or Freezing: If you plan to consume the soup within a few days, refrigerate it for 3-4 days. For longer storage, freeze the soup, up to 3 months. Ensure that the containers are freezer-safe.