Roasted Tomato and Garlic Soup

LS Low Sodium
V Vegan
VG Vegetarian

Roasted Tomato and Garlic Soup is a hearty and flavorful soup that is perfect for chilly evenings. This soup is made with ripe tomatoes and roasted garlic, which infuses the soup with a rich, smoky flavor. The tomatoes are roasted until they are caramelized and tender, which gives the soup a deep and complex flavor. The roasted garlic adds an earthy and slightly sweet taste, while the fresh herbs Read More...

PREP TIME

12 minutes
COOK TIME

50 minutes
DIFFICULTY

Easy

INGREDIENTS

2 lbs Campari or Roma tomatoes
2 heads of garlic
1 onion
1.5 cups vegetable broth
1 tsp FlavorGod Himalayan Salt and Pink Peppercorn
1 tsp FlavorGod Everything Seasoning
Vegan parmesan cheese and parsley for garnish
2 slices sourdough bread buttered and toasted
2 slices plant-based provolone cheese

FLAVORS USED IN THIS RECIPE

(2 FLAVORS )

View details for Everything Seasoning included in

Himalayan Salt Pink & Peppercorn Finisher

EVERYTHING SEASONING

The seasoning that started it all! My first FlavorGod creation was the Everything Seasoning. I created this one to be an everyday, all-purpose condiment for all your cooking needs. It has been a hit since the first day I sold this flavor at my local farmer's markets. With hints of onion, garlic, cumin, and paprika, this seasoning is perfectly balanced with a light BBQ flavor. Great for indoor or outdoor cooking!

INSTRUCTIONS

1 Slice tomatoes in half and the tips off the garlic head
2 Drizzle olive oil over the tomatoes, garlic and onion, then sprinkle with 1 tsp FlavorGod Himalayan Salt and Pink Peppercorn
3 Bake for 30 minutes at 425 degrees F
4 Add the roasted tomatoes, garlic and onion to a saucepan with 1.5 cups of vegetable broth, 1 tsp FlavorGod Himalayan Salt and Pink Peppercorn and 1 tsp FlavorGod Everything Seasoning. Mix well and let cool
5 Carefully pour the mixture into a blender and blend until smooth with some texture
6 Garnish with vegan parmesan cheese and parsley
7 Optionally, make a grilled cheese by placing 2 slices of plant-based provolone cheese between 2 slices of buttered and toasted sourdough bread