Vegetarian Version of Roasted Tomato Soup with Garlic and Cream

Vegetarian Version of Roasted Tomato Soup with Garlic and Cream

A classic favorite is the good old tomato soup. And a main reason why it's such a classic is because it's so simple and so gooooooood! Vine-ripened summer tomatoes have amazing flavor in the first place. And when you roast them with garlic and olive oil, well you're on to something simply magical, this is just one of the easy vegetarian recipes you can make at home.

Simmer those roasted tomatoes with some broth, and, to thicken it up a little, some chickpeas or potatoes, then blend it all into a smooth purée with a splash of cream. And that's it! Add some fresh basil and a few favorite garnishes like Parmesan or a crunchy baguette and you have a hot soup that celebrates one of the most important and loved vegetables of summer. Best of all, if your tomato plants are done for the season, you can easily use canned or jarred tomatoes instead. So whether it's the last of summer's bounty or the first of the winter's stash, you're set to make this flavorful soup.

Ingredients:

6 cups of tomatoes, with their juice

1 head of garlic, broken into cloves and peeled

1-2 tbsp olive oil

6 cups vegetable stock, or water

1 can chickpeas or 2-3 new potatoes, diced

Basil leaves, chopped

1/2 cup half and half or cream (omit, for vegan version)

Directions:

1. Place tomatoes and their juice in an oven-proof casserole. Add the garlic cloves and drizzle with the olive oil. Roast in a 250F oven until the garlic is soft and the tomatoes are cooked, with the liquid absorbed, 2 1/2 to 3 hours. Remove from the oven and let rest.

2. Pour tomatoes into a large pot. Add the stock and the chickpeas or potatoes and cook until heated through. Using a blender or immersion blender, puree the soup. Add the half and half or cream (if using) and stir. Add the basil leaves to taste. Serve and enjoy!