Roasted Garlic Tomato Soup
Ingredients
For the roasted garlic
-
1
medium head
garlic
-
to taste
none
olive oil
-
to taste
none
salt
-
to taste
none
pepper
For the soup
-
1
tablespoon
olive oil
-
1
medium
sweet onion, chopped
-
1
tablespoon
tomato paste
-
1
pint
cherry tomatoes
-
1
14 ounce can
fire-roasted diced tomatoes
-
1 ½
cups
vegetable broth
-
½
cup
canned full-fat coconut milk
-
¼
teaspoon
salt
-
¼
teaspoon
black pepper
-
½
teaspoon
dried oregano
-
to taste
none
chopped fresh basil for serving
-
to taste
none
crusty bread for serving
Instructions
- Preheat the oven to 375ºF.
- Prepare the garlic by cutting the top off and removing loose outer layers, drizzle with olive oil, and sprinkle with salt and pepper. Wrap in foil and bake for 50 to 55 minutes until tender.
- Once cooled, squeeze the roasted garlic cloves out and mash into a paste, measuring out 1 tablespoon for the soup.
- In a large pot, heat olive oil over medium heat, add the onion, and cook until tender.
- Stir in the tomato paste, then add cherry tomatoes, diced tomatoes, broth, coconut milk, salt, pepper, oregano, and the roasted garlic. Mix and bring to a simmer.
- Reduce heat and simmer for 15 to 20 minutes to meld flavors.
- Blend the soup until smooth, return to the pot, and adjust seasoning as needed.
- Serve garnished with fresh basil and crusty bread.
Nutrition Facts (estimated)
Servings
4
Calories
145
Total fat
10g
Total carbohydrates
14g
Total protein
3g
Sodium
201mg
Cholesterol
0mg
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