Creamy Tomato Soup With Oregano and Roasted Garlic

Recipe by Charlotte J
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a nonreactive soup pot, heat oil over medium-low heat and add onion.
  • Stir and saute for a minute or two.
  • Cover, lower heat and sweat onions for about 3 minutes.
  • Add tomatoes and stock to the pot, stir and increase heat to medium.
  • Squeeze garlic cloves from their skins into the soup pot and add 1 tablespoon of the garlic- infused oil left from roasting.
  • Add the oregano, stir well, cover and cook until soup comes to a simmer.
  • Simmer gently for 5 to 10 minutes.
  • Season with salt and pepper.
  • In a blender in small batches, blend the soup.
  • Return the blended soup to the pot.
  • Put the last ladle or two of soup into the blender, add cream and blend.
  • Then add the cream mixture to the soup pot and stir to blend.
  • Heat over low heat until the soup is heated through.
  • Taste for seasoning.
  • Sometimes canned tomatoes can be acidic so add honey or sugar to bring up the sweetness if necessary.
  • Serve hot.
  • Do not allow the soup to boil or it may separate.
  • ROASTING GARLIC:
  • To roast garlic, separate the cloves and put them in a small ovenproof dish and drizzle with two tablespoons of olive oil and cover with foil.
  • Bake at 325 degrees for about 35 to 40 minutes until the cloves are soft and tender.
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