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Creamy Roasted Garlic Tomato Soup

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A comforting and creamy tomato soup made with roasted garlic and fresh tomatoes, perfect for chilly evenings.

Ingredients

Scale
  • 1 head of garlic
  • 2 tablespoons olive oil
  • 4 cups fresh tomatoes, chopped
  • 1 onion, diced
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the garlic: Cut the top off the head of garlic, drizzle with 1 tablespoon of olive oil, and wrap in foil. Roast in the oven for 30-35 minutes until soft.
  3. Sauté the onion: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes.
  4. Add the tomatoes: Toss in the chopped tomatoes and cook until softened for about 5-8 minutes.
  5. Incorporate the garlic: Squeeze the softened garlic cloves into the pot, stir in the vegetable broth, bring to a boil, and then reduce to a simmer for 15 minutes.
  6. Blend the soup: Use an immersion blender or regular blender to blend until smooth.
  7. Finish with cream: Stir in the heavy cream, season with salt and pepper, and warm through for another 5 minutes.
  8. Serve: Ladle into bowls and garnish with fresh basil.

Notes

This soup stores well; keep leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Find it online: https://us.recipesfood.org/creamy-roasted-garlic-tomato-soup-2/

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