Creamy Tomato and Roasted Garlic Soup Recipe

Creamy Tomato and Roasted Garlic Soup

Ingredients:

• 1 tbsp olive oil for pan
• 1/4 tsp olive oil for garlic
• 1 tbsp unsalted butter
• 2 packages (or cans) crushed San Marzano tomatoes (26-28 oz each)
• 1 medium sweet onion, diced
• 1 large bulb of garlic
• 3 Tbsp fresh basil leaves, finely chopped
• 3 Cups vegetable broth
• 1/2 Cup heavy cream
• Salt, pepper, smoked paprika, and red pepper flakes (to taste)

Directions:

• Preheat Oven to 400 degrees.
• Cut the top off of the bulb of garlic and drizzle with approximately 1/4 tsp of olive oil.
• Wrap garlic in aluminum foil and bake for one hour.
• Remove garlic from oven and allow to cool.
• In a large pot, combine butter and olive oil over low-medium heat, stirring until butter is melted
• Add in diced onion and season with salt, pepper, and red pepper flakes
• Stir frequently, until onion is soft and translucent (do not let the onion brown, or it could add unwanted bitter flavors).
• Stir in the the crushed tomatoes and raise the heat to medium.
• Remove the bulb of garlic from the aluminum foil. Using a small spoon, scoop out each clove of roasted garlic and add it to the soup. Stir to mix them around.
• Cover and simmer for 10 minutes
• Add the vegetable broth and simmer for an additional 15 minutes, stirring occasionally.
• Remove from heat. With an immersion blender, blend thoroughly until there are no more chunks and the texture is consistently smooth.
• Return to low heat and slowly stir in the heavy cream. Stir with a spoon or spatula until the color lightens evenly.
• Season with additional salt, pepper, and smoked paprika, as desired.
• Stir in the chopped basil and continue cooking over low heat for approximately five minutes.
• Remove from heat and serve immediately!
• If desired, garnish with additional basil, Parmesan cheese, and/or black pepper.

Cooking Pictures: