Roasted Garlic and Heirloom Tomato Soup

This tomato soup is super easy to make and rich with tomato, garlic, and basil flavor. 

If you would like the soup to be completely smooth, you can puree ALL ingredients in a blender after roasting. 

If you would like to the soup to be somewhat chunky (as shown in the picture), blend all ingredients EXCEPT 1/2 of the roasted tomatoes.  After blending, stir the remaining tomatoes into the soup.

Roasted Garlic and Heirloom Tomato Soup

• 3 lbs heirloom tomatoes
• 8 cloves of garlic
• 1 T. oil
• 1 cup cream*
• 1 tsp salt
• 1/8 tsp pepper
• 1 sprig of fresh basil

Preheat oven to 425.

Cut tomatoes into 1 inch or smaller chunks.  Peel garlic cloves.  Arrange tomatoes and garlic on a baking sheet.  Spray generously with oil or drizzle with about 1 T. oil and toss to evenly coat the tomatoes and garlic.

Roast for about 40 minutes, or until the edge of the garlic and tomatoes are beginning to brown (but not burn).

Remove from the oven. 

If you would like the soup to be completely smooth, add all ingredients to a blender and puree until smooth.

If you would like to the soup to be somewhat chunky (as shown in the picture), blend all ingredients EXCEPT 1/2 of the roasted tomatoes.  After blending, stir the remaining tomatoes into the soup.

If served immediately after removing from the oven, the soup will probably still be hot.  You may need to warm it briefly on the stove before serving.

Makes 4-5 servings.

*We get raw organic milk from Happy Grazing Dairy.  Because it's not homogenized the cream naturally rises to the surface.  All I have to do is pour 1 cup cream from the top of the jar for this soup.