Roasted Garlic and Tomato Soup
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Source: https://recipheon.com/en/recipes/soups/roasted-garlic-and-tomato-soup
About this recipe
This aromatic roasted garlic and tomato soup is made with vegetable broth, onion, and olive oil. Roasted garlic is milder than raw garlic and adds gentle sweetness that deepens the tomato base. Tomatoes contribute freshness and acidity, while onion builds a savory foundation. This simple blended tomato soup develops deep flavor without cream.
Ingredients
Servings: 6
700 g tomatoes
1 head of garlic
850 ml vegetable broth
1 onion
1 tablespoon olive oil
Steps
Preheat the oven to 200°C. Halve the tomatoes, quarter the onion, and slice only the top off the head of garlic.
Arrange the tomatoes, onion, and head of garlic on a baking sheet, drizzle with the olive oil, and roast for 25–30 minutes, until the garlic is tender.
Squeeze the roasted garlic from its skins, transfer it to a pot with the tomatoes and onion, pour in the broth, and simmer for 8–10 minutes.
Blend the tomatoes, onion, and roasted garlic until smooth. Serve once the roasted garlic’s sweetness has melded with the tomato base.
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