GARLIC-DILL TOMATO SOUP
A very yummy, low-effort soup. The oven does most of the work, so you’ll spend minimal time hovering over the stove. The roasted garlic gives it a deeply savory touch, while the dill brings a pop of freshness. Perfect for a rainy weeknight!
Servings: 4 Total Time: 1 hour
RECIPE
Heat oven to 425°F. Peel the 1 red onion and chop it into large pieces. Separate the garlic cloves, keeping the skin on. Core and halve the tomatoes.
Drizzle 1 tbsp oil on a baking sheet and arrange the tomatoes cut side down. Add the onions and garlic to the same baking sheet and drizzle another 1 tbsp oil on top. Sprinkle over 1 tsp salt.
Bake for 35-45 minutes. Remove once the tomatoes and garlic are softened. Peel the garlic cloves once cool enough to handle.
4. In a large heavy-bottomed pot, heat the remaining 1 tbsp oil over medium-high heat. Add the 2 tsp chilli flakes and fry for 30 seconds to 1 minute.
5. Add the roasted veggies along with the 2 cups of broth and stir to combine.
6. Blend using an immersion blender. (If using a stand blender, work in batches to prevent overfilling with hot liquid).
7. Reduce the heat to medium and bring to a gentle simmer (you’ll see some foam and bubbles slowly popping).
8. Add the ¼ cup half and half and the ¼ cup chopped dill. Taste and adjust for salt.
Notes:
The heat level is entirely up to you! Add or detract chilli flakes depending on your spice preference.
Garlic-Dill Tomato Soup
Ingredients
- 2.5 lbs pounds ripe tomatoes (sized small-medium)
- 1 large red onion
- 2 garlic heads (small-medium)
- 3 tbsp olive oil
- 2 tsp red chilli flakes
- 2 cups chicken stock (or vegetable broth)
- ¼ cup half and half
- ¼ cup chopped dill
- salt to taste
Instructions
- Heat oven to 425°F. Peel the 1 red onion and chop it into large pieces. Separate the garlic cloves, keeping the skin on. Core and halve the tomatoes.
- Drizzle 1 tbsp oil on a baking sheet and arrange the tomatoes cut side down. Add the onions and garlic to the same baking sheet and drizzle another 1 tbsp oil on top. Sprinkle over 1 tsp salt.
- Bake for 35-45 minutes. Remove once the tomatoes and garlic are softened.
- In a large heavy-bottomed pot, heat the remaining 1 tbsp oil over medium-high heat. Add the 2 tsp chilli flakes and fry for 30 seconds to 1 minute.
- Add the roasted veggies along with the 2 cups of broth and stir to combine.
- Blend using an immersion blender. (If using a stand blender, work in batches to prevent overfilling with hot liquid).
- Reduce the heat to medium and bring to a gentle simmer (you’ll see some foam and bubbles slowly popping).
- Add the ¼ cup half and half and the ¼ cup chopped dill. Taste and adjust for salt.