Description
A rich and creamy soup made with roasted garlic and fresh tomatoes, perfect for a cozy 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 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
- This soup can be made dairy-free by using coconut milk instead of heavy cream.
- Adjust the seasoning according to your taste preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg