One-Pot Roasted Garlic & Tomato Soup
Directions
- 1Halve the vine or roma tomatoes and squeeze out the seeds.
- 2Slice half a red onion thickly.
- 3Chop two carrots.
- 4Trim the top of one head of garlic.
- 5Place the vine or roma tomatoes into the Dutch oven.
- 6Add 1 1/2 cups of cherry tomatoes to the Dutch oven.
- 7Add the thickly sliced red onion to the Dutch oven.
- 8Add the chopped carrots to the Dutch oven.
- 9Nestle the trimmed garlic head in the center of the Dutch oven.
- 10Drizzle 2-3 tablespoons of olive oil over the ingredients in the Dutch oven.
- 11Toss the tomatoes, onion, carrots, and garlic with olive oil, salt, and pepper in a Dutch oven.
- 12Roast the mixture in the Dutch oven at 400°F (200°C) for 40 minutes until caramelized.
- 13After roasting, squeeze the roasted garlic into the pot.
- 14Add 1 can (15 oz) of drained and rinsed white beans to the pot.
- 15Pour in 1 1/2 cups of vegetable broth.
- 16Add 1 tsp of dried oregano.
- 17Blend the soup until smooth using an immersion blender.
- 18Stir in 1/2 cup of grated parmesan cheese.
- 19Adjust seasoning with salt and pepper to taste.
- 20Garnish with chopped basil.
- 21Serve with crusty bread.
Ingredients
- 6 8 vine or roma tomatoes
- 1.5 cups cherry tomatoes
- 0.5 red onion, thickly sliced
- 2 carrots, chopped
- 1 head garlic, top trimmed
- 2 Tbsp olive oil
- 1 can white beans, drained & rinsed
- 1.5 cups vegetable broth
- 1 tsp dried oregano
- 0.5 cup grated parmesan
- Salt
- black pepper
- Crusty bread
- chopped basil
Equipment
Dutch ovenimmersion blenderovenchopping boardknife
Tips
- For well-roasted garlic with a milder flavor, wrap the head in foil with olive oil and roast on the oven rack beside the pot instead of nestled within. For a more garlic-forward flavor, make as written!
- Use an immersion blender for a rustic texture, or a high-speed blender for a super-smooth soup.
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