Roasted Garlic Tomato Soup

Hi friends!

What a beautiful week it’s been!

There’s a bit of a chill in the air. Sweaters are coming out. Boots are getting dusted off. And all I want to do is MAKE SOUP!

Haha No but really! There’s nothing like a pot of soup simmering away on a cool fall day!

And that’s exactly what I did today! I made gorgeous Roasted Garlic Tomato Soup!

To-MAY-to, To-MAH-to…now matter how you say it, this soup is a winner!

Tomato soup is Steven’s absolute favorite. Last year, I made a Bacon Tomato Soup (with gruyere grilled cheese) — and WOW, what an amazing meal THAT was!

THIS time, I wanted to make a “can-less” tomato soup! One that was made from whole tomatoes that I roasted myself! (I know, that seems like quite the undertaking, but it couldn’t have been simpler! I literally threw a single sheet pan in the oven, took a shower, and by the time I was finished, they were ready to be blended into soup!)

There is definitely a secret ingredient in this recipe…roasted garlic!

Holy cow – roasted garlic is next level-delicious. It takes on this unique nutty flavor that has a little hint of sweetness!

And given that this recipe uses TWO WHOLE HEADS of garlic, it really shines in this recipes!! (But trust me, it’s not at all overpowering!)

And this recipe is gluten free, paleo, keto and Specific Carb Diet friendly!

Here’s What You Need: (Serves 6)

2 lbs cherry tomatoes
2 whole bulbs of garlic, tops sliced off
1 large red onion, diced
1 Tbsp balsamic vinegar
1/4 cup olive oil
8 sprigs of thyme, leaves picked off
Sea salt & freshly ground black pepper
2 Tbsp tomato paste
3 cups chicken or vegetable stock
1/4 cup heavy cream (SCD substitute coconut milk)
Garnish: Parmesan cheese, or Gruyere cheese

Tools:
Baking sheet
Good Chef’s Knife
Large stock pot
Stick blender or food processor

Directions:
Preheat oven to 400 degrees.

Add your tomatoes, garlic bulbs and red onion to a tin foil-lined baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper, and thyme. Toss to coat. Bake for 45 minutes, or until the tomatoes have burst and the garlic is soft and mushy.

Squeeze the cloves from the bulbs and add all the roasted veggies and garlic cloves into a large stock pot. Add the stock and tomato puree. Simmer for 5 minutes. Then, either blend with a stick blender, or carefully blend in a food processor or blender in batches, until smooth. Return to the pot, and stir in the heavy cream or coconut milk.

Serve hot, garnished with grated cheese, an extra little drizzle of heavy cream, and a few thyme or basil leaves.

I served this with a fresh dinner roll, and a gorgeous New York strip steak! (You can find the recipe for “The Perfect Steak” here!)

Oh my gosh – this was so delicious!

I’ve gotta tell ya – there really is nothing quite like a steaming hot bowl of tomato soup. It’s cozy. It’s comforting. It’s like a warm hug from inside!

And it really is quite stunning — that deep red color with the white creamy drizzle and little flecks of green. It looks like it could be served at a fancy restaurant!

But the roasted garlic. OH MY STARS, this gave such a unique note to this soup. It’s got this nutty, almost sweetness that only comes from caramelized garlic! It’s truly magical, and in a word, magnificent!

And roasted garlic isn’t only good in soups. Gosh, when you caramelize it, it becomes mushy, almost like butter! You could put it on a sandwich, you could put it in eggs, on top of a steak, in a baked potato — the possibilities are endless!

It’s hard to believe it’s so healthy!

Do yourself a favor, and make this soup! It’s the gift that keeps on giving, too – because the leftovers just get better with time!

Happy cooking, friends!

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“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5

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