Creamy Roasted Garlic Tomato Soup
A cozy bowl of Creamy Roasted Garlic Tomato Soup that is rich in flavor and perfect for chilly days.
Ingredients
Main Ingredients
- 2 cups fresh tomatoes, diced (or canned tomatoes) Use ripe tomatoes for best flavor.
- 1 head garlic, roasted Wrap in foil and roast for about 30-35 minutes.
- 1 medium onion, chopped Sauté until translucent.
- 1 cup vegetable broth Use low-sodium for a healthier option.
- 1 cup heavy cream Coconut cream can be used as a dairy-free alternative.
- 2 tablespoons olive oil Plus extra for roasting garlic.
- Salt and pepper to taste Adjust seasoning as desired.
- Fresh basil for garnish Optional, but adds a nice touch.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wrap the head of garlic in aluminum foil, drizzle with olive oil, and roast for about 30-35 minutes until soft and golden.
- In a pot over medium heat, add 2 tablespoons of olive oil and sauté the chopped onions until translucent, about 5 minutes.
Cooking
- Add the diced tomatoes and vegetable broth to the pot. Bring to a gentle simmer and cook for 10 minutes.
- Once the garlic is ready, squeeze the soft cloves into the pot. Stir well to combine.
- Using an immersion blender or a regular blender, carefully puree the soup until it reaches desired creaminess.
- Return the blended soup to the pot and stir in the heavy cream. Heat gently until warmed through. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh basil, if using. Serve hot.
Notes
Leftover soup can be stored in an airtight container for up to 5 days in the refrigerator. To reheat, place in a saucepan over medium heat. For freezing, it can last up to three months.