Nothing is better than a hot dinner on a cold day. Whether you want a simple dinner or something rich and creamy, this toasted garlic tomato soup is sure to have the solution.
As The Seasons Change
As summer ends and the weather continues to get colder, we tend to turn to richer, more comforting foods. After a long day at work or even a rainy Sunday at home, tomato soup is a simple dinner with great health benefits, a must on a cold day. Since garlic and tomatoes contain vitamin C, tomatoes also contain potassium and vitamins K1 and B9, making this delicious combination not only tasty but also health-promoting.
Simple And Delicious
Our two main ingredients are tomatoes and garlic. Roasting it makes this soup even more special as it adds so much more flavor. This recipe is by no means difficult to follow, and while it takes some time to prepare, the end result is well worth the wait and prepare. A classic grilled cheese sandwich goes perfectly with tomato soup. Grilled cheese with tomato soup makes a great, calming dinner that is still healthy and decadent without looking over the top. All you need for the grilled cheese sandwich is two slices of bread of your choice, your favorite cheese, and butter that you can spread on the outside of each slice before putting it in a pan. Assemble the sandwich on the stove on the fly: place the first slice of butter with the butter facing down, place the cheese on top and place the second slice with the butter facing up and turn the sandwich inside out after a few minutes is browned and cheese is melted. There’s nothing right or wrong when it comes to making a grilled cheese sandwich. It just takes bread and cheese for you to enjoy it more.
How do you make tomato soup?
For the garlic and roasted tomatoes you will need:
- Cut 1 clove of garlic in half (keep the skin, remove it after cooking).
- 1 pound of tomatoes (ripe Roma tomatoes, cut in half).
- 1-2 tablespoons of olive oil.
- Salt and black pepper to taste.
For the tomato and garlic soup:
- 2 cups of canned tomatoes (crushed).
- 1 spoon of sugar.
- 3 tablespoons of heavy cream.
- 2 tablespoons of all-purpose flour.
- 1/2 yellow onion (chopped).
- 5 cups of vegetable stock (low in sodium or can be replaced with water).
- 2 tablespoons of olive oil
- 1 tablespoon of Italian seasoning
- Salt and black pepper to taste.
How it goes?
- First preheat your oven to 245 ° C.
- Spread the diced Roma tomatoes on a baking sheet and add the garlic. Drizzle with olive oil and brush all the tomatoes and garlic. If you want to sprinkle pepper and salt to taste.
- Fry the tomatoes and garlic in the oven for 20-25 minutes, until the tomatoes and garlic have charred edges and the garlic is soft to the touch (be careful!).
- While roasting garlic and tomatoes, chop the onions and mash the canned tomatoes in a bowl with a hand mixer.
- Place 2 tablespoons of olive oil in a deep, thick-bottomed saucepan. After heating, add the onion and tomato puree from the can. Add the Italian seasoning. Sprinkle 2 tablespoons of flour into the pot and stir continuously until the flour is completely mixed, about 2 minutes. Don’t let the mixture turn brown!
- When the tomatoes and garlic are roasted, remove the burned skin from the garlic, chop it, and chop the tomatoes. Add to the pan with the vegetable stock and sugar.
- Bring the mixture to a boil, then cover and cook over medium heat for 25 minutes or until strongly thickened.
- Add cream, salt and pepper as desired.
- (Optional) Mix the soup in the saucepan with a hand mixer before serving for a smooth texture.
- Serve and enjoy!