Description
Indulge in the rich, velvety goodness of creamy roasted garlic tomato soup. Perfect for chilly evenings, this comforting dish combines the sweetness of ripe tomatoes with the savory depth of roasted garlic. With a luscious texture and vibrant color, it’s an experience that brings warmth to your soul and evokes cherished memories at the dinner table. Easy to prepare and incredibly satisfying, this soup pairs beautifully with grilled cheese or can be enjoyed on its own.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 whole garlic bulb
- 1 cup heavy cream (or coconut milk for vegan)
- 3 cups low-sodium vegetable broth
- 1 cup fresh basil leaves, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss halved tomatoes and whole garlic bulbs with olive oil and sprinkle with salt. Roast on a baking sheet for about 30 minutes until caramelized.
- In a large pot over medium heat, drizzle olive oil and sauté chopped onions until translucent (about 5 minutes).
- Add roasted tomatoes and garlic to the pot along with vegetable broth. Simmer for 10 minutes.
- Gradually stir in heavy cream while blending until smooth using an immersion blender or regular blender. Adjust seasoning if necessary.
- Stir in chopped basil just before serving and garnish each bowl with extra basil.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg