I live several hundred miles from that one place that has the yummiest tomato soup. Sad face. So, of course, around here we find a way to make what we want, the way we want it to taste. This recipe took us several tries, but when we got it right, we really got it right! Packed with rich layers of flavor from both roasted tomatoes and roasted garlic, Creamy Roasted Tomato Soup is just the right balance of tangy tomatoes and cream.
I start by roasting a whole head of garlic in the oven. It’s super easy! Just cut the ends of a whole head and set it in the middle of a square of tin foil. Drizzle it with some olive oil and sprinkle with a bit of salt and pepper. Wrap the foil around it well and put it in a 350 degree oven for 30 minutes. Let it cool enough to handle it and then squeeze out the lovely roasted garlic out from each clove.
While your garlic is roasting beautifully in the oven, chop one small onion to equal 1/2 cup.
Melt 5 T. butter over medium-high heat and to it add the chopped onion and sauté until tender and transparent.
Add the roasted garlic for the last 2 minutes or so.
Add 4 T. of flour to the mixture,
and then pour in 4 c. of chicken stock or broth,
2-28 oz. cans of fire-roasted crushed tomatoes (fire-roasted adds a whole layer of flavor)
2 tsp. Italian seasoning,
1 1/2 tsp. salt
1/2-1 tsp. pepper (your preference),
1/4 tsp. baking soda,
and 1 T. sugar. Both the baking soda and sugar help reduce the acidity of the tomatoes.
Bring this to a boil, and then reduce the heat to low and simmer for 20 minutes or so.
Grate 1/4 c. fresh Parmesan cheese (skip the green container — it’s processed and will just get gummy), and add this to the pot,
as well as 1/4 c. heavy cream,
and 3/4 c. whole milk.
You can always adjust the amount to your liking. Some folks like their tomato soup creamier than others.
Now, you’ll need to puree this loveliness. The easiest way is with an immersion or stick blender
If you don’t have one of those, you can blend it in your blender, but make sure it’s cool enough not to explode all over you and your kitchen!
That’s it! Serve this with THE Grilled Cheese for perfect dunking moments and you’ve got a winter meal you may crave at least once a week!
Here’s how to make the delicious cheese toasts you see in my pics.
I keep small baguettes in my freezer. When I need some toast or Cheesy Easy Garlic Bread, it’s easy to pull a loaf out and whip some up! For these Parmesan toasts, I just cut a few slices, and spread once side with softened butter with some garlic powder sprinkled in.
Heat a ceramic skillet over medium-high heat. Use a microplane to finely grate some fresh Parmesan directly into the skillet in a bread-sized area. Immediately, put the slices buttered side down onto the skillet and let it get golden brown. Flip them over just to warm the other side.
- ½ c. chopped onion
- 5 T. butter
- 4 c. chicken broth or stock
- 1 head roasted garlic (see instructions above)
- 4 T. flour
- 2-28 oz. cans roasted crushed tomatoes
- 2 tsp. Italian seasoning
- 1½ tsp. salt
- ½-1 tsp. pepper
- 1 T. sugar
- ¼ tsp. baking soda
- ¼ c. freshly grated Parmesan
- ¼ c. heavy cream
- ¾ c. whole milk
- Chop one small onion to equal ½ cup.
- Melt 5 T. butter over medium-high heat and to it add the chopped onion and sauté until tender and transparent.
- Add the roasted garlic for the last 2 minutes or so.
- Add 4 T. of flour to the mixture,
- Pour in chicken stock or broth, fire-roasted crushed tomatoes, Italian seasoning, salt, pepper, baking soda, and sugar.
- Bring to a boil and then reduce the heat to low and simmer for 20 minutes or so.
- Use an immersion blender to puree to desired texture.
- Grate fresh Parmesan cheese, and add this to the pot, along with the heavy cream and milk.