Creamy Roasted Tomato Soup
Make the best tomato soup ever! Creamy Roasted Tomato Soup blends whole tomatoes, onions, garlic, and spices. Enjoy now or freeze for later.
Ingredients
- 2 pounds Organic Tomatoes
- 1 Small Organic Onion - cut into quarters
- 4 cloves Organic Garlic
- 1-2 Tbsp Olive Oil
- 1/2 tsp Dried Organic Basil (divided)
- Pinch of Sea Salt
- Freshly Cracked Black Pepper
- 1 cup Spring or Filtered Water
- 2 tbsp Honey (Agave for vegan)
- 1/2-1 tsp Organic Better than Bouillon - Vegetable Base
Instructions
- Preheat oven to 300 degrees.
- Line a 8×12 inch rimmed baking sheet with non-stick foil.
- Slice the tops off of 4 cloves of unpeeled garlic and place in a small 5×5 inch square of foil. Drizzle with a little Olive Oil and wrap the top to cover the garlic. It should resemble a small foil tent.
- Next, rinse tomatoes under warm water. Slice them in half (with the skins on). Place (cut side up) on a 8×12 inch rimmed baking sheet
- Cut onion in quarters and add the 4 onion chunks to the baking sheet. Drizzle Olive Oil over the tomatoes and onions.
- Sprinkle a pinch of sea salt, freshly cracked black pepper, and 1/4 teaspoon of dried organic basil over the top of the tomatoes and onions. Place the garlic cloves (wrapped in foil) on the tray and roast for 35-40 minutes until the tops of the tomatoes are bubbling and the edges of the onions are starting to brown.
- Remove the garlic, open the top of the foil, and allow to cool. Once cool, remove the skins by pinching the uncut end - the clove should slide right out the top.
- Pour the tomatoes and onions into a high speed blender container. Add the garlic cloves, honey (agave for vegans), Organic Better than Bouillon Vegetable Base, 1/4 tsp dried organic basil, and a little more black pepper to taste. Blend until smooth and creamy.
- Pour the creamy roasted tomato soup mixture into a dutch oven over medium heat. Add 1 cup of spring water. Once it starts to bubble, reduce heat to low and simmer for 15-30 minutes depending on how thick you like your soup. The longer it simmers, the thicker it will be. However, if you are pressed for time, 15 minutes will do.
Notes
Note: I have tried making this soup in only the Vitamix and skipping the dutch oven step. However, the soup didn’t thicken in the blender. If you don’t mind a liquidity soup, then this may work for you. To me, there is nothing that compares to soup made in a dutch oven. And the more time you have, the better the soup will be!