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