Creamy Tomato and Roasted Garlic Soup Recipe

I’ve been really focused on healthy eating lately. Like, so much so I’m almost nervous to talk about it because I don’t want to jinx myself. Josh has been so supportive of me wanting to eat better and feel better about myself. We’ve been having a lot of fun creating recipes together. Here’s a Creamy Tomato and Roasted Garlic Soup recipe that Wasa commissioned me to create. This soup tastes absolutely amazing with their Wasa Crispbreads! I love how they add crunch and heft to the soup without weighing it down. It’s the perfect dipper.

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:

The finished soup! I love how it’s creamy without being super thick and heavy. A little bit of cream can go a long way. And check out that crispbread! It was perfect for dunking into soup! I love how it has fiber and protein and is GMO-free. They also come in a bunch of flavors so there’s one for everyone!

Wasa is proud of how their products help people stay fit the Swedish way. Check out this fun video they made to show some of the other benefits to the Swedish lifestyle. 😉

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Questions of the Day: What’s your favorite soup? Have you tried Wasa crispbreads before? Are you a fan?

This is a sponsored post written by me on behalf of the Wasa.