I love creamy tomato soup. What doesn’t sound good about Creamy Tomato, Basil and Roasted Garlic Soup with Asiago? When I saw this delicious soup, from Cooking Classy, I knew I had to make it. What a perfect way to make use of all those tomatoes from the Summer harvest!
I was a little skeptical of the amount of garlic in this soup, but if its fully roasted, it has a very sweet and mild taste unlike raw garlic. And it really adds depth to this soup. And of course, basil makes everything taste good, especially when paired with tomato. What’s not to like?
I made the recipe exactly as instructed, and the soup came out super delicious. But even with its deliciousness, I think I would tweak it a little. I thought the soup came out rather thick. And I thought I could use the Vantia canned tomatoes in heavy juice instead of the crushed tomatoes. Also, I used Half and Half and a little milk instead of the heavy cream. And, I used quite a bit more than the recipe called for.
I roasted the garlic for more like 45 minutes, because at 30 minutes it still looked a little under roasted. I wanted to be able to slide the garlic right out of the skin. That’s how you know it’s roasted to perfection. I also added a bit more sugar to taste, maybe 3 tsp instead of 1 tsp.
This soup is addicting. I heated some up the other morning to take pictures outside, and ended up eating tomato soup for breakfast! For some reason I couldn’t stop eating it! This is weird isn’t it?
Take a look at these great Double Handled Soup Crocks from my store. They’re oven safe, so they’re great for French Onion Soup as well. Available in Cobalt Blue, Persimmon, Green, Red & White.
- 3 lbs ripe Roma tomatoes
- 1-1/2 heads garlic
- 3-6 Tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 (28 oz) can really good tomatoes with heavy juice
- 1 (14 oz) can low-sodium chicken broth
- 1-1/2 tsp salt
- 1 tsp freshly ground black pepper
- 2-3 tsp granulated sugar
- 1/3 cup chopped fresh basil, plus more for garnish
- 1-1/2 cup half & half or milk, or both
- 4 oz. Asiago cheese, finely shredded
- Preheat oven to 400 degrees. Bring a large pot of water to a boil. Meanwhile, cut pointed top off garlic bulb to expose the garlic. Place garlic in some heavy duty aluminum foil and drizzle with 1-1/2 tsp of olive oil. Seal up aluminum foil and place on a baking pan or dish. Bake garlic in preheated oven until soft, about 45 minutes. Remove from oven and set aside. Once water reaches a boil, carefully place tomatoes in boiling water and allow to boil just until their skins burst, about 3 minutes. Meanwhile fill a large mixing bowl with ice water. Once tomatoes have burst, immediately transfer to ice bath, and allow to cool about 30 seconds (or until they are cold enough for you to handle). Peel and dice tomatoes.
- Heat 3 Tbsp olive oil in a large enameled pot over medium-high heat. Once oil is hot, add diced onion and saute until soft, about 6 minutes. Add in diced tomatoes and their juices, canned tomatoes, chicken broth, salt, pepper, sugar, and basil. Peel and mince roasted garlic then add to soup. Bring mixture just to a boil, then reduce heat and allow to simmer uncovered for 45 minutes – 1 hour (you can simmer it up to an hour longer over low heat, just cover with lid after 1st hour). Puree soup with an immersion blender if desired (if you like it slightly chunky no pureeing is necessary), or process in batches in a blender, filling blender only halfway each time and removing cap in lid and covering with a dish towel (to allow heat to escape and prevent the blender from bursting). Stir in milk and/or half and half. Serve warm with fresh croutons, shredded Asiago cheese and sprinkle top with fresh basil.