Cream of Roasted Tomato Soup with Confit Garlic
In this recipe, tomatoes are roasted and garlic is roasted in the oven before being turned into a purée. This way, the tomato soup is both creamy and even richer in flavour. The perfect duo served with a sandwich or a double cheese grilled cheese.
Ingredients
- 1 garlic bulb
- 2 lb (900 g) plum tomatoes, quartered
- 2 red onions, thinly sliced
- 3 tbsp (45 ml) olive oil, plus more for serving
- 3 tbsp (45 ml) tomato paste
- 3 cups (750 ml) chicken or vegetable broth, hot
- 3/4 cup (180 ml) 15% cooking cream or 35% cream
- Basil leaves, for serving (optional)
Instructions
- With the rack in the middle position, preheat the oven to 375°F (190°C).
- On a work surface, cut off the top of the garlic bulb to expose the cloves.
- In a Dutch oven or ovenproof pot off the heat, place the garlic bulb, tomatoes, onions, oil and tomato paste. Season with salt and pepper. Mix well. Bake for 55 minutes or until the garlic and tomatoes are tender.
- Remove the pot from the oven. Place the garlic bulb on a plate. Let cool for 10 minutes.
- Squeeze the garlic bulb with your hands to extract the roasted cloves. Add the cloves to the pot and compost the garlic skin.
- In the pot, using a hand blender, purée the soup until smooth. Stir in the broth (see note) and cream. Adjust the seasoning. Strain through a sieve, if desired. Reheat the soup over low heat as needed.
- Divide the soup among four bowls. Drizzle with oil and garnish with basil leaves. Serve with our Double cheese grilled cheese, if desired.
In this recipe, tomatoes are roasted and garlic is roasted in the oven before being turned into a purée. This way, the tomato soup is both creamy and even richer in flavour. The perfect duo served with a sandwich or a double cheese grilled cheese.