How To Make Tomato-Roasted Garlic Soup
Smoky, tangy, and refreshing, this tomato-roasted garlic soup combines Roma tomatoes, tons of garlic, and chicken broth for a comforting bowl.
Serves:
Ingredients
- 1headgarlic
- ½tspextra virgin olive oil
- salt and freshly ground pepper
- 1cuponion,chopped
- 1cupcelery,chopped
- 4cantomatoes,stewed
- 1bay leaf
- 2tspbasil,dried
- 1tsporegano,dried
- 1tspthyme,dried
Instructions
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Preheat oven to 350 degrees F. Remove the papery skin from garlic, leaving heads intact. Place garlic on a sheet of heavy-duty foil; drizzle with ¼ teaspoon olive oil and sprinkle with a pinch of salt and pepper.
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Loosely wrap foil around the garlic, folding foil edges securely. Roast for about 40 minutes until the garlic has softened, then transfer to plate. Open carefully and discard foil; let the garlic cool.
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Separate garlic into cloves. Squeeze soft garlic from each clove into a small bowl; set aside.
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In a large saucepan over medium heat, heat the remaining olive oil. Add onion, celery, and roasted garlic. Cover and cook for about 3 minutes until vegetables soften.
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Stir in tomatoes, 1 cup water, bay leaf, basil, oregano, thyme, and ¼ teaspoon pepper; bring to a boil. Reduce heat and simmer for 15 minutes to blend flavors.
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Remove bay leaf. In a blender, puree soup in batches until smooth.
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Serve and enjoy.
Nutrition
- Calories: 65.26kcal
- Fat: 1.05g
- Saturated Fat: 0.17g
- Monounsaturated Fat: 0.48g
- Polyunsaturated Fat: 0.25g
- Carbohydrates: 13.40g
- Fiber: 3.90g
- Sugar: 5.16g
- Protein: 2.45g
- Sodium: 457.96mg
- Calcium: 89.89mg
- Potassium: 411.78mg
- Iron: 1.28mg
- Vitamin A: 30.96µg
- Vitamin C: 22.85mg
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