Description
This creamy roasted garlic tomato soup is rich, cozy, and easy to make with fresh tomatoes, mellow roasted garlic, and a swirl of cream.
Ingredients
2 lbs fresh tomatoes (Roma or vine-ripened), halved
1 whole head of garlic
1 small onion, chopped
2 tbsp olive oil
2 cups vegetable or chicken broth
½ cup heavy cream (or coconut milk)
¼ cup fresh basil leaves
Salt and black pepper to taste
½ tsp red pepper flakes (optional)
Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange halved tomatoes on the baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and place on the baking sheet with tomatoes.
4. Roast everything for 30-35 minutes until caramelized; let cool slightly.
5. Sauté chopped onion in a large pot over medium heat until soft (about 5 minutes).
6. Squeeze roasted garlic into the pot, add roasted tomatoes, broth, and basil.
7. Blend until smooth using an immersion blender; if needed, transfer to a standard blender.
8. Return to heat, stir in heavy cream (or coconut milk), simmer for another 5-10 minutes. Adjust seasoning if needed.
9. Serve warm; garnish as desired.
Notes
For a vegan version, use vegetable broth and coconut milk. Store leftovers in the fridge up to 4 days, or freeze (before adding cream) for 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasted, Blended
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg