One-Pot Roasted Garlic & Tomato Soup

40 mins
Serves 3
instagram.com

Directions

  1. 1Halve the vine or roma tomatoes and squeeze out the seeds.
  2. 2Slice half a red onion thickly.
  3. 3Chop two carrots.
  4. 4Trim the top of one head of garlic.
  5. 5Place the vine or roma tomatoes into the Dutch oven.
  6. 6Add 1 1/2 cups of cherry tomatoes to the Dutch oven.
  7. 7Add the thickly sliced red onion to the Dutch oven.
  8. 8Add the chopped carrots to the Dutch oven.
  9. 9Nestle the trimmed garlic head in the center of the Dutch oven.
  10. 10Drizzle 2-3 tablespoons of olive oil over the ingredients in the Dutch oven.
  11. 11Toss the tomatoes, onion, carrots, and garlic with olive oil, salt, and pepper in a Dutch oven.
  12. 12Roast the mixture in the Dutch oven at 400°F (200°C) for 40 minutes until caramelized.
  13. 13After roasting, squeeze the roasted garlic into the pot.
  14. 14Add 1 can (15 oz) of drained and rinsed white beans to the pot.
  15. 15Pour in 1 1/2 cups of vegetable broth.
  16. 16Add 1 tsp of dried oregano.
  17. 17Blend the soup until smooth using an immersion blender.
  18. 18Stir in 1/2 cup of grated parmesan cheese.
  19. 19Adjust seasoning with salt and pepper to taste.
  20. 20Garnish with chopped basil.
  21. 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.