Creamy Roasted Garlic Tomato Soup
Creamy Roasted Garlic Tomato Soup is a comforting and flavorful dish that combines the sweetness of fresh tomatoes with the rich, mellow taste of roasted garlic. This velvety soup is perfect for cozy evenings or gatherings with friends, offering a warm embrace in every spoonful. Paired with crusty bread or a grilled cheese sandwich, it creates a delightful dining experience that is both satisfying and memorable.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Ingredients
Scale
- 2 lbs ripe tomatoes (preferably San Marzano)
- 1 whole bulb of garlic
- 1 medium yellow onion, diced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and place on a baking sheet.
- Roast the garlic for 30-35 minutes until soft and caramelized. Let cool slightly.
- In a large pot over medium heat, add olive oil. Sauté the diced onion for 5-7 minutes until translucent.
- Chop the fresh tomatoes and add them to the pot along with the roasted garlic cloves squeezed from their skins. Stir well.
- Pour in the vegetable broth to cover all ingredients. Bring to a boil then reduce heat to simmer for about 20 minutes.
- Blend until smooth using an immersion blender or regular blender. Stir in heavy cream and season with salt and pepper. Serve warm garnished with fresh basil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 8g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg