Roasted Garlic & Rosemary Tomato Soup

You won’t believe how easy this roasted tomato soup recipe is- we make it almost once a month, it’s so easy, packed with flavor and perfect for cozy winter evenings.

I haven’t always been a fan of tomato soup- I found it kind of boring, or too sweet- this one is anything but! Creamy and zesty, packed with flavor from rosemary and a TON (as in, a whole head!) of roasted garlic- this is a savory, stick-to-your-bones, but never heavy-feeling tomato soup that is our family’s go-to. Even better- it uses canned tomatoes so you’re not searching high and low for good quality tomatoes in the dead of winter.

Pro tip: serve it with a slice of crispy, salty pesto grilled cheese- you won’t be disappointed!

Creamy Roasted Garlic & Rosemary Tomato Soup
Serves 3-4

Ingredients:
1 large onion, sliced into wedges
1 head garlic, top removed
olive oil, sea salt and cracked pepper
1 stalk rosemary, halved
1 28-oz can fire roasted tomatoes
1/4 cup heavy cream (more as needed)
1/2 tsp sea salt (more as needed)

Directions:

1. Preheat oven to 375. Place garlic in the middle of a square of foil in a large baking dish. Drizzle with olive oil and sprinkle with sea salt.
2. Surround garlic with onion, toss with more oil to coat, season with sea salt and pepper.
3. Roast for 40 minutes. In the last 10 minutes of cooking, toss in rosemary. Let cool.
4. Combine tomatoes, roasted onion, garlic (removed from peel), rosemary (de-stemmed), heavy cream and salt in a blender. Blend until smooth. Warm before serving!

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