Creamy Tomato & Roasted Garlic Soup
You can never have too many soup recipes, so give Creamy Tomato & Roasted Garlic Soup a try. One portion of this dish contains about 2g of protein, 14g of fat, and a total of 177 calories. This gluten free and dairy free recipe serves 8 and costs $1.25 per serving. It can be enjoyed any time, but it is especially good for Autumn. 17 people have tried and liked this recipe. It is brought to you by Ciao Veggie. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. Head to the store and pick up garlic, balsamic vinegar, olive oil, and a few other things to make it today. With a spoonacular score of 48%, this dish is solid. Creamy Vegan Tomato Soup with Roasted Garlic, Creamy Tomato Basil Soup with Roasted Garlic and Asiago Cheese, and Creamy Tomato Soup with Brown Butter Garlic Croutons are very similar to this recipe.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 75 minutes
Ingredients:
2 Tbsps unsweetened almond milk
1 tsp balsamic vinegar
A few handfuls of chopped basil.
2 tsps brown sugar
6 heads of garlic
Olive oil
2 x 400g (14oz) cans of of whole plum tomatoes
1 shallot, minced
4 cups (950mls) vegetable stock
Equipment:
oven
aluminum foil
frying pan
immersion blender
bowl
Cooking instruction summary:
Pre-heat the oven to 200C / 390F.Prepare the garlic heads for roasting. Slice the tops off, leaving the end of each clove exposed. Brush with olive oil, and wrap in foil. Place in the oven for 45 minutes,Meanwhile, in a large pan, sautee the shallots in a little olive oil for a couple of minutes, until soft. Add the cans of whole plum tomatoes, the vegetable stock, balsamic vinegar and brown sugar. Leave to simmer while you wait for the garlic to roast.Once the garlic is completely soft, squeeze out all of the flesh into a small bowl before adding to the soup. Leave to simmer for another 30 minutes minimum (the longer, the better, so give it an hour or two if you can).Finally, add the almond milk and use a hand blender to puree the soup.Mix in the fresh basil, reserving some for garnish if desired.Serve.
Step by step:
1. Pre-heat the oven to 200C / 390F.Prepare the garlic heads for roasting. Slice the tops off, leaving the end of each clove exposed.
2. Brush with olive oil, and wrap in foil.
3. Place in the oven for 45 minutes,Meanwhile, in a large pan, sautee the shallots in a little olive oil for a couple of minutes, until soft.
4. Add the cans of whole plum tomatoes, the vegetable stock, balsamic vinegar and brown sugar. Leave to simmer while you wait for the garlic to roast.Once the garlic is completely soft, squeeze out all of the flesh into a small bowl before adding to the soup. Leave to simmer for another 30 minutes minimum (the longer, the better, so give it an hour or two if you can).Finally, add the almond milk and use a hand blender to puree the soup.
5. Mix in the fresh basil, reserving some for garnish if desired.
6. Serve.
Nutrition Information:
covered percent of daily need
