This tomato and roasted garlic soup is a simple, comforting classic you may know and love, with a little extra depth. Slow-roasted garlic adds a mellow sweetness, which perfectly balances the bright acidity of ripe roma tomatoes, creating a soup that is rich, savoury, and deeply satisfying. It’s a cozy, from-scratch recipe that feels right at home at the farmhouse table. My secret for a thick, hearty soup is the blending in of white kidney beans, lending extra protein and fibre to a delicious meal.
Serves: 6
Ingredients:
1/4 cup olive oil
1 large yellow onion, diced
1 large carrot, diced
2 large stalks celery, diced
1 whole bulb of garlic
Juice and pulp from about 60 roma tomatoes, or 8 cups tomato passata - fresh or store-bought (see our post on homemade passata)
2 cups chicken stock
1 19oz can white kidney beans, drained and rinsed
1/2 tsp salt
1/2 tsp white pepper
1 tsp dried thyme leaves
1 tbsp white sugar
juice of 1/2 lemon
Directions:
1. Roast garlic - cut off the top 1/2 inch of the bulb to expose the cloves, drizzle with olive oil and wrap in foil, roast 40 minutes at 375 degrees, set aside
2. Heat remaining olive oil in a large Dutch oven or heavy bottomed pot at medium-high (6 out of 10)
3. Add onion, celery and carrot - saute 15 minutes, stirring occasionally
4. Mix in all other ingredients, including the squeezed out roasted garlic cloves and excepting the kidney beans
5. Bring to a boil, then cover and simmer, over medium heat (4 out of 10), stirring occasionally, until liquid has reduced by about 1/3 or roughly 45 minutes
6. Add kidney beans simmer 5 minutes
7. Using an immersion blender, blend soup fully. Alternatively, you could work in batches with a counter-top blender - careful it's hot!!
8. Squeeze in lemon juice and adjust seasoning
9. Serve hot with crusty bread, like our Dutch Oven No Knead Bread, or with a grilled cheese sandwich
Notes:
I freeze my garden's roma tomatoes each fall and when ready to use, I defrost them and process through a food mill for delicious tomato pulp and juice.
Adjust the final consistency by either simmering a little longer for thicker soup, or thinning with a bit more broth.
If you'd like a little spice to your tomato soup, add a healthy pinch of red pepper flakes at step 4
Store leftovers in an air-tight container in the fridge for 3-4 days and in the freezer 4-6 months.
Nutrition Facts:
Servings: 6
Calories 245
Total Fat 9g 12% Saturated Fat 1.3g 7% Sodium 490mg 21% Total Carbohydrate 33.4g 12% Dietary Fiber 10.5g 37% Total Sugars 7.7g Protein 9.9g
Calcium 114mg 9% Iron 4mg 22% Potassium 606mg 13%
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Add comment
Comments