Indulge in the rich and comforting flavors of our Creamy Roasted Garlic Tomato Soup. This recipe is not only delicious but also incredibly easy to make, making it perfect for cozy nights in or special gatherings with loved ones.
Why You’ll Love This Recipe?
- The combination of roasted garlic and fresh tomatoes creates a depth of flavor that is simply irresistible.
- With minimal prep time, this soup is a convenient option for a quick and satisfying meal.
- The creamy base can be easily customized to fit dietary preferences, making it a versatile dish for all.
Ingredient Notes:
- Fresh tomatoes (Roma or vine-ripened): Provide the soup with a vibrant and fresh taste. Canned tomatoes can be used as a substitute.
- Whole head of garlic: Roasting the garlic enhances its sweetness and adds a rich, caramelized flavor to the soup.
- Small onion: Adds a subtle sweetness and depth to the soup’s base.
- Olive oil: Used for roasting the garlic and tomatoes, adding a hint of Mediterranean flavor.
- Vegetable or chicken broth: Provides a savory and flavorful liquid base for the soup.
- Heavy cream or coconut milk: Adds a creamy texture to the soup. Coconut milk can be used for a dairy-free alternative.
- Fresh basil leaves: Infuse the soup with a fragrant and herbaceous note.
- Salt, black pepper, and red pepper flakes: Seasonings to enhance the overall flavor profile of the soup.
Step-by-Step Instructions:
- Preheat the oven to 400°F (200°C).
- Cut the tomatoes in half and place them on a baking sheet, cut side up.
- Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap in foil.
- Roast the tomatoes and garlic in the oven for 30-40 minutes until caramelized.
- In a pot, sauté the chopped onion in olive oil until translucent.
- Squeeze the roasted garlic cloves into the pot and add the roasted tomatoes.
- Pour in the broth and bring to a simmer.
- Use an immersion blender to puree the soup until smooth.
- Stir in the cream, basil leaves, salt, pepper, and red pepper flakes.
- Simmer for an additional 5-10 minutes before serving.
Helpful Tips:
- For a thicker soup, reduce the amount of broth used.
- Add a splash of balsamic vinegar for a tangy twist.
- Swap out the basil for fresh parsley or cilantro for a different flavor profile.
Expert Tips for the Best Results:
- Use ripe, in-season tomatoes for the best flavor.
- Roast the garlic until golden brown for a sweet and mellow taste.
- Allow the soup to simmer for a longer time for the flavors to meld together.
Serving Suggestions:
Serve this Creamy Roasted Garlic Tomato Soup with a side of crusty bread for dipping or a fresh salad for a complete meal. Pair it with a glass of red wine or a light, refreshing cucumber mint cooler.
Storage and Reheating Tips:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching.
Frequently Asked Questions:
- Can I freeze this soup? Yes, this soup freezes well for up to 3 months.
- Can I use canned tomatoes instead of fresh? Yes, canned tomatoes can be used as a substitute.
- How can I make this soup vegan? Use coconut milk instead of heavy cream.
- Can I skip the roasting step for a quicker version? Roasting the garlic and tomatoes adds depth of flavor, but you can skip this step if needed.
Conclusion:
Warm up with a bowl of our Creamy Roasted Garlic Tomato Soup and savor the comforting flavors that will surely delight your taste buds. Don’t hesitate to try this recipe and share your feedback with us. Happy cooking!
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Creamy Roasted Garlic Tomato Soup
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hr
- Yield: 4 servings 1x
- Category: Main-course
- Method: Roasting
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Creamy Roasted Garlic Tomato Soup, made with fresh tomatoes, roasted garlic, and a touch of cream for a velvety texture.
Ingredients
Units
Scale
Main 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
- 1/2 cup heavy cream (or coconut milk for dairy-free option)
- 1/4 cup fresh basil leaves
- Salt and black pepper to taste
- 1/2 tsp red pepper flakes (optional, for heat)
Instructions
- Roast the tomatoes: Preheat the oven to 400°F. Toss halved tomatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until softened.
- Prepare the garlic: Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast alongside the tomatoes for 30-35 minutes.
- Sauté onion: In a pot, sauté chopped onion until translucent. Squeeze roasted garlic cloves into the pot.
- Add ingredients: Add roasted tomatoes, broth, basil, and red pepper flakes. Simmer for 15-20 minutes.
- Blend the soup: Use an immersion blender to blend until smooth. Stir in cream, adjust seasoning, and serve hot.
Notes
- To enhance the flavor, you can add a drizzle of balsamic vinegar before serving.
- This soup freezes well for future meals.
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 30 mg