This thick and hearty roasted garlic tomato soup is inspired by my time working in one of Halifax’s most popular Italian restaurants.
How To Roast Garlic
I haven’t made this soup for a while, however, I roast garlic often! We love it in soups, mashed potatoes, on top of pork tenderloin, as well as smeared on toasted sourdough with goat cheese.
Here’s how to roast garlic in the oven:
- Preheat the oven to 350ºF.
- Using a sharp knife, trim the top off of a bulb of garlic exposing the tops of the cloves in the bulbs.
- Place the garlic bulb on a square piece of aluminium foil.
- Drizzle the exposed garlic cloves with olive oil.
- Wrap the foil tightly around the bulb.
- Place the foil-wrapped bulb in a small baking dish and roast in the pre-heated oven for 40 minutes.
- Cool the bulb then squeeze the roasted garlic out of the bulb and use in your favourite dishes!
Furthermore, you can check out this post I wrote for Baked The Blog called “6 Ways To Roast Garlic, With Or Without An Oven“.
Making Soup With Canned Tomatoes
When I first started making tomato-based sauces and soups, I used whole canned tomatoes. I (weirdly?) enjoyed the sensation of gently squishing and bursting whole tomatoes with my hands but, as a result, my skin was often irritated by the acidity. I switched to canned crushed tomatoes and never looked back! Crushed tomatoes ensure a smooth soup base even before you begin. That being said, I still purée my soup to pulverize the bits of chopped onion.
How To Make Croutons From Sourdough Bread
I have recently entered the world of sourdough bread baking. There is something extremely addictive and satisfying about creating delicious beautiful loaves from nothing more than flour, water, salt, and time!
Inspired by the recipe for herbed croutons in Aimée Bourque’s cookbook “The Simple Bites Kitchen” I cubed some of my homemade sourdough, and tossed it with olive oil, dried summer savory, and flaky salt. The sourdough croutons were the perfect crunchy topping for our soup!
Want More Soup Recipes? How About:
- 1 bulb roasted garlic
- 1 tablespoon olive oil
- 1/2 small-medium onion, diced
- 1 tablespoon tomato paste
- 2 28-ounce cans crushed tomatoes
- 1/2 cup 35% heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1-2 tablespoons chopped fresh basil
- Squeeze as much of the roasted garlic from the pre-roasted garlic bulb as you can. Set aside.
- Heat olive oil in a medium-large pot over medium-low heat. Sautée diced onion until translucent. Do not brown!
- Add tomato paste to onion and continue to cook for 1 to 2 minutes, or until tomato paste begins to deepen in colour.
- Add crushed tomatoes and roasted garlic to pot. Simmer on low 30-45 minutes.
- Purée soup with a handheld or countertop blender. Add cream, salt, pepper, and chopped fresh basil. Stir well to combine and adjust seasonings to taste. Serve hot topped with croutons and more fresh basil.
This is a thick and hearty soup. If thinner soup is your preference, add more cream, milk, or vegetable or chicken stock to suit your taste.
Amount Per Serving: Calories: 177Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 588mgCarbohydrates: 21gFiber: 5gSugar: 13gProtein: 5g