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Roasted Tomato Garlic Soup | Can't Stay Out of the Kitchen | this amazing #soup roasts all the #tomatoes & veggies including a whole bulb of garlic. Wonderful comfort food that's #vegan if you omit the #parmesancheese for garnish. #glutenfree

Roasted Tomato Garlic Soup

Teresa Ambra
Roasted Tomato Garlic Soup is a lip-smacking favorite any time of the year. This savory soup uses all kinds of roasted veggies & a whole garlic bulb. Fresh herbs infuse the tomatoes and veggies with extra flavor. Gluten free and vegan if you omit the parmesan cheese for garnish.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 12
Calories 161 kcal

Equipment

  • 1 18x26" cookie sheet pan
  • 1 sharp knife to cut vegetables and mince herbs
  • 1 vegetable peeler
  • measuring cups
  • measuring spoons
  • 1 immersion blender preferred, or regular blender
  • 1 pastry brush
  • 1 large stock pot with lid
  • 1 wooden spoon
  • 1 soup ladle

Ingredients
  

  • 5 lbs. roma tomatoes sliced in half lengthwise
  • 1 whole garlic bulb
  • 1 onion diced or sliced
  • 2 ribs celery diced
  • 2 carrots peeled and sliced
  • 2 leeks green top removed, sliced
  • 1/2 cup olive oil
  • 1 tbsp. fresh oregano minced, or more as desired
  • 1 tbsp. fresh rosemary minced, or more as desired
  • 1 tbsp. fresh thyme minced, or more as desired
  • 4 large leaves basil finely sliced
  • 2 tsp. pink Himalayan sea salt
  • 1 tsp. dried parsley (can use fresh)
  • 1/2 tsp. ground black pepper as desired
  • 2 bay leaves
  • 1/8 tsp. crushed red pepper flakes
  • 16 oz. low sodium tomato juice
  • 5 tbsp. tomato paste
  • 1/3 cup Parmesan cheese freshly grated or shaved, for garnish
  • 1 tbsp. fresh basil or thyme, minced, for garnish
  • 1/2 cup Homemade Gluten Free Croutons for garnish, if desired

Instructions
 

  • Preheat oven to 400°.
  • Spray a very large cookie sheet with olive oil cooking spray.
  • Wash and slice tomatoes and layer on cookie sheet.
  • Cut off the tip of the garlic bulb exposing the garlic.
  • Place on cookie sheet with sliced onion, celery, carrots and leeks.
  • Brush olive oil over top of all the veggies and tomato halves.
  • Sprinkle salt evenly over the tomatoes and veggies on the cookie sheet.
  • Sprinkle very delicately with pepper.
  • Add parsley, oregano, thyme, rosemary and basil.
  • Bake at 400° for about 30-45 minutes or until veggies are tender and roasted.
  • Place roasted tomatoes, veggies and all the drippings and herbs into a large stockpot.
  • Heat over medium heat.
  • Add tomato juice, bay leaves, red pepper flakes and tomato paste.
  • Cook through about 10-15 minutes.
  • Remove bay leaves.
  • Using an immersion blender, puree soup until smooth.
  • Serve with homemade gluten free croutons or bread sticks.
  • Garnish each serving with fresh basil and shaved parmesan cheese, if desired.

Notes

NOTE: My favorite gluten free bread is Canyon BakeHouse 7-grain. It's the BEST gluten free bread I've tried. Many others are dry and crumbly, but not this delicious gluten free bread. It makes wonderful Homemade Gluten Free Croutons.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 161kcalCarbohydrates: 16gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 2mgSodium: 455mgPotassium: 722mgFiber: 4gSugar: 8gVitamin A: 3848IUVitamin C: 39mgCalcium: 97mgIron: 2mg
Keyword gluten free, main dish, soup, tomatoes, vegan
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