You may have noticed I've been a little waffle obsessed lately...and I thought what is a waffle-grilled-cheese without tomato soup? I've never actually had this combination before believe it or not, and I really wanted to try it out. So here you have it, a tomato soup! I roasted the tomatoes and garlic to give it a little softer, more rounded out and robust flavor, and it really paid off!
Note: for the dairy intolerant heavy coconut milk works fabulously as cream -just buy a can of full fat coconut milk. (Traders joes is extra creamy!) Or sometimes I use a product called MimicCreme. I buy the unsweetened variety and it works great- its made from nuts!
Creamy Roasted Tomato Soup.
- 9 vine-ripe tomatoes, cut in half (2.9 lbs of tomatoes)
- 2 heads of garlic (roughly 23 cloves, peeled)
- 1 large onion, chopped in quarters
- 4 cups of low-sodium chicken stock or vegetable stock
- 4 Tablespoons olive oil
- 3/4 cup heavy cream (or Coconut Cream or MimicCreme)
- 3 Tablespoons butter, dairy or non-dairy
- 3 Tablespoons of dry basil
- 2 teaspoon garlic powder
- pinch of oregano (optional)
- 2 bay leaves
- teaspoon of salt
- 2 Tablespoon sugar (Use any variety of choice- except for stevia- it makes savory soup taste funny!)
- Preheat oven to 400 degrees. Half your tomatoes, quarter the onion, and prepare the garlic and spread out on a baking sheet. Drizzle them with olive oil (about 3 Tablespoons) and sprinkle with salt and pepper. Roast for 45 minutes to an hour. Note: if you're using unpeeled garlic, wrap cloves in tin foil, drizzle a little olive oil over, and close the bag and toss in the oven with the tomatoes and onions. If you're using unpeeled cloves, just throw them in as is.
- Remove the roasted tomatoes, garlic, and onion and transfer to a stockpot. Add the bay leaves, stock, basil, oregano, garlic powder, and butter, and bring to a boil. Reduce the heat to a simmer for 15 minutes or until the liquid reduces.
- Remove the bay leaves, then using either a blender or a hand mixer, blend the soup until it's a smooth texture. If you're using a blender, blend the soup in smaller batches.
- Return the soup back to the pot on medium-low. Add cream and the 2 Tablespoons of sugar and let simmer for a few minutes. Salt to taste. And Serve!