The Best Roasted Tomato Soup

By The Cooking Foodie · 75 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C). Spread the quartered tomatoes, onion quarters and whole garlic head (top cut off) on a baking tray, drizzle with olive oil, season with salt and pepper, and toss. Roast 35 to 45 minutes, until the tomatoes are blistered and caramelised and the garlic is soft.
2. Transfer the roasted tomatoes and onions to a large pot. Once cool enough to handle, squeeze the roasted garlic cloves out of their skins into the pot.
3. Add the smoked paprika, chili flakes, tomato paste, basil leaves, salt, pepper and the water or vegetable stock. Blend until completely smooth with an immersion blender, or in batches in a countertop blender.
4. Bring to a gentle boil, then reduce to low and simmer 10 to 15 minutes. Taste and adjust seasoning, adding sugar 1 teaspoon at a time if needed.
5. Stir in the coconut cream or regular cream if using, and cook for a couple of minutes more. Serve hot.

Summarized from The Cooking Foodie's video. Watch it for the details.

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