Oven-Roasted Tomato Soup with Whole Garlic سوپ گوجه بدون خامه با طعمی عمیق و دل‌نشین

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative for sautéing.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Using water with seasonings reduces cost while maintaining flavor.

Place 7 whole tomatoes, 1/2 onion, and 1 whole head of garlic into a baking dish.

Drizzle with olive oil.

Season with salt, black pepper, and a touch of thyme.

Roast in the oven at 430° F for about 45 to 50 minutes until everything is soft and caramelized.

Once cooled slightly, peel the tomatoes and squeeze out the roasted garlic.

Add everything to a blender and blend until smooth and creamy.

Pour the soup into a pot.

Add 1/2 cup of hot water and let it simmer for about 10 minutes.

Stir in 1 cup of hot milk and cook for another 6 minutes on low heat.

Serve warm, garnished with fresh parsley or basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens