Roasted Garlic Tomato Soup
Oven roasted garlic tomato soup is the perfect way to warm up on a cold day. It's an easy way to get 2-3 servings of vegetables at once! Bring on the grilled cheese for dunking or croutons for topping!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 2 packs of cherry tomatoes
- 1 cup vegetable stock
- 1 head roasted garlic
- 1 tsp. sherry vinegar
- 1 tsp. Garlic and Herb Seasoning optional
- 1 kale leaf julienned and wilted
- 1/2 tsp. salt
- black pepper
Preheat oven to 425.
Add parchament paper to cookie sheet, spray with nonstick (coconut oil). Add tomatoes, salt, Weber Garlic and Herb Seasoning, and few cracks black pepper.
Cut the top off a head of garlic just enough to expose the flesh inside the skin. Wrap in foil. Add to baking sheet.
Roast tomatoes and garlic for 20 minutes,
Take tomatoes and garlic out of the oven. Allow to cool slightly 5-10 minutes.
Add tomatoes and roasted garlic to blender or use an immersion blender in a stainless steel pan or glass bowl. Buzz tomatoes until pureed to your liking.
TIP: to get the garlic cloves out, just squeeze from the bottom (make sure you use oven mitts!) and the garlic will just slide out of the skin!
Add garlic/tomato to a saucepan and heat over medium low heat. Add sherry vinegar and julienned kale. Stir. Taste for salt and pepper, adjust accordingly.
Once kale has wilted, serve with crusty bread, balsamic tofu croutons or grilled cheese (or a mixture of all).
Calories: 97kcal | Carbohydrates: 20g | Protein: 5g | Sodium: 1249mg | Potassium: 1021mg | Fiber: 2g | Sugar: 9g | Vitamin A: 149.6% | Vitamin C: 178% | Calcium: 12.3% | Iron: 17.5%