The Only Roasted Tomato Soup Recipe You Need This Winter

By The Cooking Foodie · 75 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C). On a baking tray, toss the quartered tomatoes, onion quarters and the whole garlic head (top sliced off) with olive oil, salt and pepper.
2. Roast for 35–45 minutes, until the tomatoes are blistered and caramelized and the garlic is soft.
3. Move the roasted tomatoes and onions to a large pot. Once the garlic is cool enough to handle, squeeze the cloves out of their skins into the pot.
4. Add the smoked paprika, chili flakes (if using), tomato paste, basil leaves, salt, pepper, and the water or vegetable stock. Blend until completely smooth, working in batches if using a countertop blender.
5. Bring to a gentle boil, then lower the heat and simmer for 10–15 minutes. Taste and adjust the seasoning, adding sugar 1 teaspoon at a time if needed.
6. Stir in the coconut or regular cream (if using) and cook for a couple of minutes. Garnish with chopped basil if you like.
7. Ladle into bowls and serve hot with toasted buttered bread or grilled cheese.

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

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