Print

Creamy Roasted Tomato Soup

Tomato Soup with slice of bread
Print Recipe

★★★★★

5 from 2 reviews

SODIUM COUNT: 38.6 mg per serving; 116 mg in the entire recipe

Ingredients

Scale
  • 4 pounds fresh whole tomatoes
  • 4 cloves garlic
  • Olive oil*
  • 4 Tbsp heavy cream
  • Pinch of sugar ((optional, about ¼ to ½ teaspoon to taste)**)
  • Black pepper (to taste)

Instructions

  1. Preheat the oven to 375°F. Prepare a baking sheet by lining it with tin foil. The tin foil is optional, but helps with cleanup.
  2. Core the tomatoes and slice them in half. Place them cut side down on the prepared baking sheet. Place the garlic (whole and unpeeled) on the baking sheet between the tomatoes. Splash a bit of olive oil on the garlic and tomatoes.*
  3. Roast the tomatoes and garlic in the preheated oven for about 1 hour, or until the tomato skin blisters and begins to shrink back. Remove the tomatoes and garlic from the oven and let cool for about 20 minutes, or until they are cool enough to handle.
  4. Once they have cooled, peel the tomatoes and garlic and place them in a saucepan along with all the pan juices. Discard the peels. At this point you can refrigerate the tomatoes and garlic for a few days and finish the soup on the day you are going to eat it.
  5. Heat the tomatoes and garlic in a saucepan and mash them with an immersion blender (or a potato masher if you prefer more chunks).
  6. Once the soup is just starting to simmer, stir in the cream and black pepper. Taste the soup and add sugar if necessary.**

Notes

NUTRITIONAL INFORMATION – Yield: 3 servings (roughly 1 1/3 cup to 1 ½ cups per serving)

Sodium: 38.6 mg, Calories: 225.0, Total Fat: 13.1 g, Saturated Fat: 5.5 g, Cholesterol: 27.4 mg, Carbohydrates: 25.9 g, Fiber: 7.3 g, Sugar: 16.3 g, Protein: 6.0 g.

* You can omit the olive oil if you are looking to reduce the fat a bit. You may not get the same level of browning and caramelization (flavor) if you choose to omit it. For the nutritional information, I have included 1 tablespoon of olive oil.

** Whether or not you need to add sugar will depend on the tomatoes that you use and your personal preferences. For the nutritional information, I have included ¼ teaspoon sugar.

Find it online: https://www.sodiumoptional.com/creamy-roasted-tomato-soup/