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Roasted Tomato and Garlic Soup

Roasted Tomato and Garlic Soup
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Hello garlic lovers!

I love a bowl of tomato soup on a cold day. If you do too, and especially enjoy a flavorful soup, particularly if you love garlic, this recipe is for you.

You can also heat bring up the spice in a subtle way with a bit of jalapeño.

To make a lighter soup, feel free to leave out the heavy cream.

It’s yummy and comforting, especially when paired with a grilled cheese sandwich.

Check out my latest recipe, Blue Cheese, Gouda, and Parmesan Inside Out Grilled Cheese Sandwich.

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Roasted Tomato and Garlic Soup
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Tomato and Garlic Soup | Erica Robbin

  • Servings: 4 servings
  • Difficulty: Easy
  • Print

Perfect for a cold day and perfect with a grilled cheese sandwich!


Credit: ericarobbin.com

Roasted Tomato and Garlic Soup

  • 4 large tomatoes, either Roma or “on the vine” type
  • 1 medium apple, any kind
  • 1 head of garlic, separated and peeled
  • Drizzle of olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon fresh ground pepper, or to taste
  • 1/2 jalapeño (optional)
  • 1/4 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 cup heavy whipping cream

Roasted Tomato and Garlic Soup

  1. Preheat oven to 350 degrees (177 C).
  2. Place vegetables and whole garlic cloves into a pan, drizzle with olive oil, salt and pepper and roast uncovered for about 18-25 minutes until vegetables are soft, but still firm and colorful.
  3. Let cool for about 10 minutes.
  4. Blend vegetables along with water and apple cider vinegar.
  5. Over medium heat, heat soup, adding cream as desired.

Roasted Tomato and Garlic Soup

What is your favorite winter comfort soup? Share in the comments below!

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