Creamy Roasted Garlic Tomato Soup

Growing up I hated loathed tomato soup. Of course, I’m talking about the good ‘ol canned stuff. Bright red and flavorless, nothing about it ever interested me. No one was more surprised than me when I had a craving for tomato soup and grilled cheese. Not just any soup would do, I craved something delicious and creamy. Something healthy I could feel good about serving my family that is also tasty enough for them to WANT to eat it. So, I took to the kitchen to try my hand at something that I never thought I would like, and ended up making one of the best tasting lunches I’ve ever made. Creamy, flavorful, and hearty enough to keep my family full. This soup will have you coming back for more!

Here’s what you’ll need:
*2 shallots
*5 garlic cloves (you can use more, this is all I had on hand)
*12 tomatoes
*1/4 C olive oil, divided
*1 Tbsp fresh parsley
*1 tsp fresh thyme
*1 1/2 tsp dried basil
*1/2 C cream
*1 tsp salt
*1/2 tsp pepper

Halve your tomatoes and put them in a large bowl. Drizzle them with some oil and give them a good mix with your hands to evenly coat them. Place the tomatoes face down on a baking sheet that’s been lined with parchment and sprinkle some salt on top. For the roasted garlic, peel the cloves and place them in some tin foil. Drizzle some oil on them and wrap them up. Place the baking sheets in a 4oo° oven for 45 minutes.

Peel and slice your shallots. In a dutch oven, heat your oil over medium high. Add your shallots and cook them until tender. Dump your roasted tomatoes, garlic, and spices into the dutch oven and give it a good stir. Make sure to get all those juices that cooked out of your tomatoes in the oven, that is extra flavor and you want every bit of that to get into your soup!

Now use your immersion blender and blend your soup until smooth. If you don’t have an immersion blender, you can always put the soup mixture in blender and blend until smooth. Or if you want to avoid splattering yourself and your kitchen with tomato juices….not that I know from experience or anything…cough cough.

Add your cream and stir it well. Now you can serve it up or keep it on low while you make some grilled cheese sandwiches to pair with it. This is optional, of course, but I’m not about to turn down carbs covered in melted cheese.

And there you have it. The tomato soup recipe that turned a life-long tomato soup hater into a believer. It is so good you will lick your bowl clean.

Proof. It’s just that good.


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