Description
Experience the ultimate comfort in a bowl with this Creamy Roasted Garlic Tomato Soup. The rich blend of roasted garlic and sun-ripened tomatoes creates a luscious harmony of flavors that warms your soul on chilly evenings. Perfect as a cozy dinner or an inviting appetizer, this soup is sure to become a staple in your kitchen.
Ingredients
Scale
- 2 cups ripe tomatoes, chopped
- 1 head of garlic
- 1 medium onion, diced
- 3 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Optional: crushed red pepper flakes for heat
Instructions
- Preheat the oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft.
- In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent (about 5-7 minutes). Add crushed red pepper flakes if desired.
- Stir in chopped tomatoes and cook for about 10 minutes until softened.
- Squeeze out roasted garlic cloves into the pot and add vegetable broth. Simmer for 15-20 minutes to meld flavors.
- Blend the soup until smooth using an immersion blender or regular blender. Return to low heat.
- Gradually stir in heavy cream and season with salt and pepper to taste. Serve hot, garnished with fresh basil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 295
- Sugar: 7g
- Sodium: 490mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 57mg
Keywords: For a thicker soup, blend less or start with less broth. Experiment by adding herbs like thyme or oregano while simmering for added flavor. To make it vegan, substitute heavy cream with coconut milk or cashew cream.