Ingredients
Scale
- 3 to 4 lb ripe organic tomatoes, cut into wedges
- 2 bulbs garlic
- 1/2 onion, diced
- 1 tbsp extra-virgin olive oil
- 2 cups organic vegetable broth
- 1 1/2 cups organic heavy cream
- 4 tbsp organic tomato paste
- 1 tsp sea salt, plus more as needed
- 1 tsp all-purpose seasoning blend
- 1/2 tsp smoked paprika
Instructions
- Preheat oven to 400°F (200°C). Roast garlic by wrapping bulbs in foil with olive oil for about 30 minutes.
- Roast tomato wedges on a baking sheet drizzled with olive oil until caramelized (25–30 minutes).
- Sauté diced onions in a large pot over medium heat until translucent.
- Combine roasted garlic, tomatoes, vegetable broth, tomato paste, and spices; simmer for about 10 minutes.
- Blend mixture until smooth using an immersion blender.
- Stir in heavy cream over low heat; adjust seasoning as needed.
- Serve hot, optionally garnished with reserved roasted tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Baking, Blending, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 9g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 80mg