Easy, Creamy ROASTED TOMATO SOUP

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is more nutritious, while water is a cost-effective substitute.

Preheat the oven to 400°F (200°C).

Cut the onion into wedges and place on a quarter sheet pan.

Take an entire head of garlic, cut it in half, and keep the skins on. Place it on the sheet pan with the onions.

Drizzle olive oil over the onions and season with half a teaspoon of salt, tossing to coat.

On a separate quarter sheet pan, place 1.5 pounds of Roma tomatoes, drizzle with 2 tablespoons of olive oil, and season with half a teaspoon of salt, tossing to coat.

Place both sheet pans in the oven for 15 minutes, then rotate them top to bottom for even roasting.

After roasting, check the onions and garlic; use only the nicely browned garlic and any browned onions, discarding any burnt garlic.

Transfer the roasted tomatoes and onions to a blender, including all the juices from the pan.

Add the roasted garlic, 2 teaspoons of Better Than Bullion dissolved in 2 cups of water, 1 tablespoon of fresh oregano, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of red pepper flakes to the blender.

Blend until smooth. If desired, add 3/4 cup of half and half for creaminess and blend again.

If the soup is too cool, warm it on the stovetop over low heat without bringing it to a boil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary