Roasted Tomato & Garlic Soup
Tomatoes, onion, and a whole head of garlic roasted until blistered and caramel-edged, then blended into a thick, brick-red soup that tastes of late summer, with basil and a swirl of cream.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Heat the oven to 425°F (220°C). Divide tomatoes (cut-side up), onion, pepper, and garlic between two rimmed sheet pans, drizzle with oil, sprinkle with the salt, and tuck in thyme sprigs. Roast 45–55 minutes, rotating the pans halfway, until the tomatoes are slumped and blackened in spots and the garlic is soft.
Squeeze the garlic from its skins and discard the skins and thyme stems. Scrape everything into a 5 litre pot, pour a little of the stock onto the hot pans to loosen the stuck juices, and add it all with the remaining stock and the basil. Simmer 10 minutes to marry the flavors.
Blend until smooth with an immersion blender (or in batches in a vented blender). For a silkier soup, press through a sieve to remove skins. Stir in vinegar, then taste: add a pinch of sugar only if it's sharp, and adjust salt. Stir in cream and warm gently without boiling. To freeze: freeze before adding cream (dairy can separate) — cool quickly, refrigerate within 2 hours, freeze up to 4 months, then add cream after reheating.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.