Nothing beats a rich, comforting bowl of piping hot soup on a rainy day and this roasted garlic tomato soup just hit all the right notes for me. It has been raining quite a fair bit recently, which is a little unusual in June but oh well, that’s tropical weather for you.
Although it just took me 20 minutes to make this, there is no compromise on taste. At least according to my daughter, who is a huge fan of tomato soup. The addition of the roasted garlic lends another dimension to the silky, zesty flavored broth.
1 can whole plum tomato
1 head garlic
½ yellow onion – chopped finely
500 ml vegetable stock
2 tsp sugar
1 tsp salt
Black pepper to taste
Olive oil / vegetable oil
Cut off the top of the whole garlic and place on a sheet of aluminum foil.
Season with salt and pepper and drizzle with 1 tsp olive oil.
Bake in a preheated oven at 200°C for 30 mins.
Set aside to cool.
In a medium pot, add in 1 tbsp olive oil and chopped onions. Sauté for 1 min until soften.
Add in canned tomato, roasted garlic and vegetable stock.
Bring to boil and simmer at low heat for 10 mins.
Add in salt and sugar, mix well and turn off heat. Let it cool slightly.
Using a handheld blender or food processor, blend the warm tomato soup.
Return to heat and give it a final taste. Adjust with more seasoning if needed.
Serve hot with your favorite bread.