Description
There’s something magical about a bowl of soup, especially on those chilly evenings when you just want to feel cozy at home. This Creamy Roasted Garlic Tomato Soup is not only delicious but also a quick solution for those busy nights when time is tight. Imagine your kitchen filled with the tempting aroma of roasted garlic mingling with sweet, ripe tomatoes—heavenly, isn’t it? I created this recipe to share a warm hug in a bowl, perfect for impressing your loved ones or just enjoying a moment of tranquility at the end of a long day.
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 the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the halved tomatoes on the baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper.
- Cut the top off the head of garlic, drizzle with 1 tbsp olive oil, and wrap in foil. Place on the baking sheet with the tomatoes.
- Roast for 30-35 minutes, until the tomatoes are caramelized and the garlic is soft. Let cool slightly.
- In a large pot, heat 1 tbsp olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until soft.
- Squeeze the roasted garlic cloves from their skins into the pot. Add the roasted tomatoes, broth, and basil.
- Blend using an immersion blender until smooth (or transfer to a blender in batches).
- Return to the pot, stir in the heavy cream, and let simmer for 5-10 minutes to blend flavors. Adjust seasoning if needed.
- Serve warm, garnished with fresh basil, a drizzle of cream, or crispy roasted cherry tomatoes.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk.
- Can add croutons for extra texture.
- This soup pairs well with grilled cheese sandwiches.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg