Description
Indulge in the comforting warmth of this Creamy Roasted Garlic Tomato Soup, a delightful blend of oven-roasted tomatoes and garlic that delivers rich flavor in every spoonful. Perfect for cozy nights or elegant dinner parties, this velvety soup stands apart from store-bought options with its homemade charm. Easy to prepare and customizable, it pairs beautifully with crusty bread or fresh salads, making it a versatile choice for any meal.
Ingredients
Scale
- 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 for dairy-free option)
- ¼ cup fresh basil leaves
- Salt and black pepper to taste
- ½ tsp red pepper flakes (optional, for heat)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange halved tomatoes on the baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper.
- Cut the top off the garlic head, drizzle it with 1 tbsp olive oil, wrap in foil, and place on the baking sheet.
- Roast for 30-35 minutes until tomatoes are caramelized and garlic is soft. Cool slightly before handling.
- In a large pot, heat remaining olive oil over medium heat. Sauté chopped onion for about 5 minutes until soft.
- Squeeze roasted garlic into the pot and add roasted tomatoes, broth, and fresh basil.
- Blend until smooth using an immersion blender or countertop blender.
- Stir in heavy cream and simmer for 5-10 minutes, adjusting seasoning as needed.
- Serve warm garnished with fresh basil or croutons.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg