Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 400°F (200°C). Toss tomatoes and garlic with olive oil, salt, and pepper, then roast for 25-30 minutes.
- Heat olive oil in a Dutch oven over medium heat. Sauté the chopped onion for 1-2 minutes until translucent.
- Squeeze roasted garlic into a blender, add onions, roasted tomatoes, tomato paste, and vegetable stock. Blend until smooth.
- Return the mixture to the Dutch oven, stir in heavy cream (or coconut cream), salt, all-purpose blend, and smoked paprika. Bring to a gentle boil.
- Ladle the soup into bowls, optionally topping with reserved roasted tomatoes, and serve with grilled cheese or baguette.
Nutrition
Notes
This soup is a hug in a bowl, perfect for cozy meals on cold days. Substitute ingredients to suit dietary preferences as needed.
