/gheeː peaː teaː/
Servings: 4 | 40 minutes | 170 kcal
This recipe was created by a vegan chef in San Francisco who wanted to create a comforting and healthy soup that could be enjoyed by everyone.
The secret to this soup' rich and creamy texture is the roasted garlic. Roasting the garlic gives it a nutty and sweet flavor that pairs perfectly with the tangy flavor of the tomatoes.
Ingredients
- 2 heads Garlic
- 2 pounds Tomatoes Roma tomatoes
- 1 Onion Yellow onion
- 2 cups Vegetable broth
- 1 tbsp Olive oil
- 1 tsp Paprika
- 1/4 tsp Cayenne pepper
- 1/4 tsp Sea salt
Instructions
- Preheat oven to 375°F. Slice off the top of each garlic head and wrap them in aluminum foil.
- Place the garlic in the oven and roast for 30-35 minutes or until the garlic is tender. Remove from oven and set aside.
- Preheat the broiler to high. Line a baking sheet with parchment paper.
- Slice the tomatoes and onion and place them on the baking sheet. Drizzle olive oil over the vegetables.
- Roast the vegetables under the broiler for 10-12 minutes or until they are slightly charred.
- In a large pot, heat the vegetable broth over medium heat.
- Add the roasted garlic, tomatoes, and onion to the pot, along with the paprika, cayenne pepper, and salt. Stir to combine.
- Use an immersion blender to blend the soup until it is smooth and creamy.
- Pour the soup into bowls and serve hot.