I firmly believe that there is nothing more comforting than a delicious bowl of homemade tomato soup. Which is a fact that still surprises me, seeing as how I absolutely hated the stuff as a kid. Thankfully, I saw the error of my ways and now it’s a complete staple at our house.
I’ve played around with many different recipes over the years, and this roasted garlic version is the latest addition to my tomato soup line-up. It is packed to the brim with flavor, yet at the same time still feels very classic.
The base of the soup is made up of a combo of sweet onion, fresh cherry tomatoes and canned fire-roasted diced tomatoes. There’s also a little bit of coconut milk involved, which helps give the soup just a touch of creaminess and offsets some of the acidity from the tomatoes.
But the real extra layer of flavor comes from the roasted garlic. Sweet, buttery roasted garlic! It adds that little something special to the soup, and not to mention makes your house smell absolutely fantastic in the process.
Now, please don’t be scared away by the cook time for the recipe. A large chunk of that time is for the garlic to roast in the oven, which is completely hands-off. And this is something that you can do in advance to save time come dinner. Roast the garlic as directed and mash it into the paste. Store it in an airtight container in the refrigerator until you are ready to use!
As for the actual soup, it only takes about 35 minutes and is quite simple to pull together. And when served with some crusty bread for dunking? It is a perfect way to welcome fall and the start of soup season!Print this recipe
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