Roasted Garlic & Tomato Soup



  • ~ 1 1/2 cups cherry tomatoes
  • 6 roma tomatoes, cored
  • 1 yellow onion, quartered
  • 2 small heads of garlic
  • 1/4 cup olive oil
  • 1 cup of vegetable or chicken stock
  • 1 teaspoon Italian seasoning
  • 1 teaspoon crushed red pepper flakes
  • 1/3 cup coconut milk or heavy whipping cream
  • 2 teaspoons balsamic vinegar
  • A handful of fresh basil
  • A pinch of sugar
  • Salt & pepper


  1. Preheat the oven to 400°.
  2. Place the tomatoes, quartered onions, and garlic in a small baking dish. Drizzle with 1/4 cup of olive oil and top with a sprinkle of salt.
  3. Place in vegetables in the oven and roast, uncovered, for 35-45 minutes.
  4. When the tomatoes are split and the onions begin to char, remove the dish from the oven to cool.
  5. While the roasted vegetables are cooling, remove the roasted garlic cloves from the heads of garlic and place them back into the dish.
  6. Add the balsamic vinegar, Italian seasoning, and sugar to the dish of vegetables. Top with the handful of basil, salt and pepper.
  7. Carefully place the contents of the baking dish and 1 cup of vegetable or chicken stock into a high powered blender. Puree until the consistency is smooth and creamy.
  8. Pour the puréed soup into a large soup pot and warm on medium heat. When the soup begins to simmer, stir in the heavy cream or coconut milk and crushed red pepper flakes.
  9. Serve warm with your favorite cheesy sandwich.

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