Black Garlic Tomato Soup
Black Garlic Tomato Soup
Black garlic and tomatoes go together like peas and carrots, so it was high time we shared a simple, nourishing soup recipe that highlights these two rockstar ingredients. As with most soup recipes, this is more of a template than a strict recipe. We’ve shared some notes under the recipe card below that will give you a few additional ideas to try.
Yield: 4-6
Black Garlic Tomato Soup
Serve this easy soup alongside a chopped salad for a light yet filling meal, or if you’re in the mood for something more substantial, consider grilled cheese or quesadillas as accompaniments.
Prep time: 10 MinCook time: 30 MinInactive time: 10 MinTotal time: 50 Min
Ingredients
- 1 3/4 to 2 pounds tomatoes (bite-sized, slicer-sized or a combo of both - be sure to chop the slicers into large chunks)
- 1 large onion, peeled, halved and roughly chopped
- 1 bulb of black garlic, peeled
- 1-2 teaspoons Romesco Garlic Salt, divided
- 1 teaspoon Original Garlic Powder
- 1 teaspoon Italian Seasoning
- 2 tablespoons olive oil, for drizzling overtop
- 4 cups broth of choice (we opt for homemade bone broth, but vegetable broth or any other kind will work too)
- Fresh herbs, finely minced (here we used a combo of parsley and sage)
Instructions
- Preheat oven to 425 degrees F.
- On a large rimmed baking sheet, evenly distribute chopped tomatoes and chopped onion.
- Sprinkle about 1 teaspoon Romesco Garlic Salt, 1 teaspoon Original Garlic Powder, and 1 teaspoon Italian Seasoning over the tomato & onion mixture.
- Drizzle olive oil on top of everything and put into oven.
- Cook for about 20 minutes, or until the mixture is fragrant, caramelized, and beginning to brown in spots.
- Remove from oven and allow to cool until easy to handle (5 to 10 minutes or so).
- Place contents from baking sheet into a high speed blender along with peeled black garlic cloves and broth. Blitz until smooth and fully incorporated. If your mixture is still somewhat hot, be sure to vent the lid to allow steam to escape.
- Pour pureed mixture into a large soup pot and set burner to medium. Taste for seasoning and add another sprinkle of salt here if you like. Warm until heated through and bubbly.
- Portion into bowls and top each serving with about a tablespoon of minced fresh herbs and another sprinkle of salt.
Notes
- To make cleanup even easier, you can line your baking sheet with unbleached parchment paper before adding the ingredients; however, we find this step unnecessary.
- This recipe is highly adaptable. Consider roasting 2-3 good sized carrots (chopped) along with the tomatoes and onion to amp up the veggie content. Cooked pasta or rice can also be added to the pot while the soup is warming on the stove.
