Roasted Garlic and Tomato Soup

This roasted garlic and tomato soup is easy and delicious. I stated off looking at Plant You’s Roasted Garlic Tomato Soup and just used what I had on hand (listed below). A little peeling and chopping, roasting time in the oven and some help from an immersion blender and you have a soup with great depth of flavour from very little work. I can see adding shallots and red bell pepper next time.

Ingredients

• 1 large red onion, peeled and rough chopped
• 2 med yellow onions, peeled and rough chopped
• 1 whole bulb of garlic, leave it unpeeled, cut the top off just enough to expose the cloves, place in foil and before closing it up, drizzle with olive oil.
• 5 large Roma tomatoes (or whatever kind you’ve got), cut the end off, and cut in half
• Olive oil for drizzling
• Salt and Pepper to taste
• Tajin to taste
• 2 cups stock of your choice (I used chicken stock because that’s what I had)

Method

1. Preheat oven to 400 F.
2. Line a baking sheet with baker’s parchment or foil.
3. Lay down the onions in a layer, place tomatoes cut side down on top, season with salt, pepper and Tajin. Put the foiled garlic bulb in the middle and roast  the works for 40-45 minutes until all the veg is soft.
4. Remove the veg from the oven and let cool.
5. Put the veg in a pot deep enough to hold the veg and 2 cups of stock and that will take an immersion blender without splashing everywhere.
6. Unwrap the garlic and squeeze the roasted cloves into the pot.
7. Blend the veg together with an immersion blender.
8. Add the stock a bit at a time, blending as you go.
9. Adjust seasonings and reheat to serve.

Add a dollop of Greek yogurt (or creme fraiche if you feelin’ fancy), sprinkle with fresh herbs and serve with cheese toasties.

Makes 4 healthy servings.