Roasted Garlic and Tomatoes Soup Recipe | ChefDeHome.com (2024)
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Sharing with you creamy and garlicky - roasted garlic and tomatoes soup, a bowl full of comfort, warmth, memories, and love....
Tomato Soups always bring back a lots of old memories for me. My grandpa used to make excellent tomato soup and I had exclusive privilege to sit on kitchen counter while he made the soup.... starting from blanching the tomatoes to when whole kitchen was filled with that warm soup aroma..... Everyone waited for tasting the soup and I tasted it at every step...... hearing grandpa's lovely old stories of kings and queens. He told those stories to keep me busy while he peeled blanched tomatoes.... and I enjoyed every moment.... until a lush-red and creamy tomato soup was ready..... ah... those were great days of my childhood.... miss you so much grandpa....
Few years ago, I had a long break from tomato soup(s) due to an unfortunate soup-dislike phase, but Boudin Bakery's Roasted Garlic Tomato soup made me get back my love for tomato soup again. Their Saturday special in California, is a roasted-garlic-tomato soup, which is favorite of me and Vishal.
You know, I always try to create flavors, I love, at home. This recipe, I am sharing today is my attempt to pamper the child in me, with my loving Tomato Soup and to enjoy flavors of Boudin Bakery's Roasted Garlic Tomato Soup at home.I decided to include this soup as part of Thanksgiving Event to add taste of some home comfort....
I have been trying to write less this whole Thanksgiving and share more. but... blogging is such a platform..... as I open the Post Dialog..... words just start to pour-in..... I am thankful to all of you for being such a wonderful reader...... thank you for all your time and your lovely likes, pins, comments and emails... I am always happy to share new recipes and memories from my kitchen with you.
Happy thanksgiving in advance. Hope you having lots of fun prepping and waiting for the Turkey Day!
Here are few more delicious soups recipes from my kitchen:
Lamb and Potatoes Stew Vegetable Goulash Chickpeas and Spinach Soup
2.On a sheet pan, spread quartered roma tomatoes and place split garlic head on the side. Drizzle olive oil to coat everything. Sprinkle generous amount of salt and fresh cracked black pepper.
3.Place sheet in oven and roast for 20-25 minutes until tomatoes have charred edges and garlic is soft to touch and charred at the edges.Additional Notes:Read more about roasting in the notes below.
4.While tomatoes and garlic are roasting, slice carrot, celery, sun-dried tomatoes, and yellow onion. Also remove canned whole tomatoes in a bowl and crush all tomatoes with hand or you can also puree tomatoes using food processor/hand blender.
5.In heavy bottom deep pan, add 2 tbsp olive oil. when oil is warm, add all sliced veggies and saute for 4-5 minutes, or until carrot and celery are soft and aromatic. Sprinkle 2 tbsp flour on top and cook stirring continuously until raw taste of flour disappears. (2 minutes), don't let mixture get brown, then add Italian seasoning and stir to combine.
6.Once tomatoes and garlic are roasted. Remove burnt skin of garlic, mince garlic, and chop tomatoes. Add to the pot with crushed tomatoes, stock, and sugar.
7. Bring mixture to boil, then cover and simmer for 25 minutes at medium-low heat, or until soup has thickened and reduced by about 1 cup.
8.Stir in heavy cream, taste and adjust salt and black pepper. Additional Notes:Addition of flour for thickness let me cut some heavy cream in this soup. However, for a creamier soup, feel free to add more cream.
9.Serve hot with bread of your choice.
Savita's Notes:
This soup has chunky tomato texture. For smooth soup, puree canned whole tomatoes and roasted tomatoes using a hand blender or processor before adding to the pan.
Roasted garlic tomato soup freezes well. Portion the soup in freezer safe zip-bags or containers. Reheat in microwave before serving.
Roasting You can roast tomatoes and garlic a little longer, another 5-8 minutes to further concentrate the flavor, but I find 25 minutes adding enough magic, i mean roasted flavor, to the soup. Or if pressing for time, simply use roasted canned tomatoes and roast garlic on open flame as described below.
Roasting Garlic on Stove/Grill: To roast garlic on open flame, cut open garlic head in half and place on a aluminium sheet, large enough to make wrap around garlic. Drizzle with olive oil, salt, and black pepper. Seal garlic in the foil. Place aluminium foil on low flame and let it cook until garlic is nice and tender, and skin of garlic has charred. (about 5-7 minutes). You will know when garlic is ready. Kitchen will be filled with roasted garlic aroma, hard to miss!
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- Adding baking soda to tomato soup and tomato sauces helps balance the acidity of the tomatoes. Tomato flavors really shine, and your sauce or soup will not curdle if you add milk. - Adding ¼ teaspoon of baking soda to 1 cup of tomato sauce or soup will make flavors sparkle and become less acidic.
Tomato soup is better with milk because it makes it creamier. You can add water if you have no milk or want to keep dairy-free but it will change the texture.
But what about cream of tomato soup? Any “cream of” soup, tomato included, is pureed like a normal soup but then goes through a “creaming” process, wherein cream is added to the mixture. Cream of tomato soup is actually cooked at a much lower temperature than normal tomato soup.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
The reason for sprinkling a pinch of sugar into a simmering saucepan of tomatoes is simple: sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce. The exact acid levels in tomatoes can vary quite a bit depending on whether they're fresh or canned, the tomato variety, and the time of year.
Add chopped fresh basil or parsley at the end of cooking to bring out that rich tomato flavor. Turn to your pantry for seasonings like fresh cracked black pepper, Italian seasoning or oregano, stirring them in while the soup is still cooking.
If the soup tastes bland at all, a bit more salt will do the trick, that doesn't just apply to this tomato soup recipe but just about anything you'll ever find yourself cooking.
If you've ever made a tomato soup and fished out some tomato skin, you know it's not always the most appealing texture. Sometimes, you want the smoothest, silkiest texture for a sauce or soup possible, and for those cases, it is ideal to use peeled tomatoes.
This variety of tomato is most often associated with Italian tomato sauces, but they work well in pretty much anything you might need tomatoes for, like soups, chili and curries. D.O.P.and "San Marzano" are the two most readily available kinds of whole peeled tomatoes in grocery stores.
While fresh ripe summer tomatoes can make a lovely tomato soup, when it comes to mastering classic tomato soup, canned is best. Canned tomatoes provide a consistent soup whether you're making it October or January.
Tomato soup can be a bit thin, especially with the addition of cream at the end of cooking, so flour is added to the sautéing aromatics to thicken the soup.
Sometimes, all you need to do to thicken your tomato soup is to let it simmer and reduce. Allow your soup to simmer uncovered for a longer period, allowing the excess liquid to evaporate. This method concentrates the flavors and naturally thickens the soup.
One of the best ways to transform out-of-season fresh and canned tomatoes into something great is to slow-roast them in a low oven until their excess water has evaporated and their flavor is intense and concentrated.
If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.
If you're looking to make your tomato sauce more GERD-friendly, here are a couple of tips: Use less of it in your cooking – opt for light-sauce foods. Add small pinches of baking soda to your tomato sauces, but be careful not to salt the food beforehand.
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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2.On a sheet pan, spread quartered roma tomatoes and place split garlic head on the side. Drizzle olive oil to coat everything. Sprinkle generous amount of salt and fresh cracked black pepper. 
