Roasted Garlic And Tomato Soup
This cherry tomato soup is bursting with flavors from roasted tomatoes, caramelized onions, and aromatic herbs. Creamy and comforting, this soup is a delightful blend of sweetness and earthiness that will warm you up from the inside out. Topped with crunchy popped sorghum and fresh thyme, each spoonful is a textural delight. Perfect for a cozy dinner on a chilly evening or as an impressive starter for a special meal.
— Constant Cookbook
Ingredients
- 4 cups cherry
- 1 head garlic
- 1 tablespoon olive oil
- 1 medium onion
- ½ cup garbanzo beans
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- salt and pepper
- 2-3 cups veggie broth
- Old bread for croutons
- Olive oil for tossing with bread
Instructions
- Preheat oven to 400˚ F.
- Peel and roughly chop the onion. Place in a large roasting pan along with tomatoes. Drizzle with olive oil.
- Slice off the top of the head of garlic so that the cloves are exposed. Drizzle generously with olive oil. Then, wrap in parchment paper. Next, place the head of garlic on one side of the roasting pan. Roast the tomatoes, onion and garlic until the tomatoes are starting to brown and the garlic is tender, about 40 to 50 minutes. Remove from oven and let cool slightly.
- Once cool, spoon tomatoes and onions into a blender with the chickpeas, fresh herbs, salt, pepper, and 2 cups of the vegetable broth. Squeeze the cloves of garlic from the head and add to the blender. Puree until smooth. Transfer the soup into a pot and add more vegetable broth if a thinner consistency is desired. Bring to a boil.
- Heat a large pan over medium heat. Add the coconut oil followed by the sorghum. Cover and cook, shaking the pan frequently, until the sorghum has popped. Remove from heat.
- Divide the soup into bowls and sprinkle with the popped sorghum and fresh thyme.
Cook Time
1H
Prep Time
PT10M
Yield
2
Nutrition
- Calories: 333 calories
- Sugar Content: 11.5
- Sodium Content: 79.2
- Fat Content: 10.9
- Carbohydrate Content: 53.9
- Fiber Content: 11.1
- Protein Content: 11.8
Comments
No comments found.