Creamy Roasted Garlic Tomato Soup
Indulge in the rich and comforting flavors of this Creamy Roasted Garlic Tomato Soup. Roasting fresh tomatoes and garlic in the oven enhances their sweetness, resulting in a velvety-smooth soup blended with fresh basil, cream, and broth.
Equipment
- Immersion Blender
- Baking Sheet
Ingredients
Soup Ingredients
- 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
- 0.5 cup heavy cream or coconut milk for dairy-free option
- 0.25 cup fresh basil leaves
- Salt and black pepper to taste
- 0.5 tsp red pepper flakes optional, for heat
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the halved tomatoes on the baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper.
- Cut the top off the head of garlic, drizzle with 1 tbsp olive oil, wrap in foil, and 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. Sauté the chopped onion for 5 minutes until soft.
- Squeeze the roasted garlic cloves 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 the mixture to the pot, stir in the heavy cream, and let simmer for 5-10 minutes to blend flavors.
- Adjust seasoning as needed.
- Serve warm, garnished with fresh basil, a drizzle of cream, or crispy roasted cherry tomatoes.
Notes
For a vegan version, use coconut milk instead of heavy cream and vegetable broth. This soup pairs wonderfully with crusty bread or a grilled cheese sandwich.