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Creamy Tomato Soup with Roasted Garlic
Why Make This Recipe
Creamy Roasted Garlic Tomato Soup is a delightful and comforting dish that brings warmth to any meal. This soup combines the rich flavors of roasted garlic and juicy tomatoes, creating a perfect harmony of taste. It’s simple to prepare and is great for both lunch and dinner. Plus, it can be made ahead of time, making it a convenient option for busy days.
How to Make Creamy Roasted Garlic Tomato Soup
Ingredients:
- 2 tablespoons olive oil
- 1 head garlic, roasted
- 1 onion, chopped
- 2 cans (14 oz each) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 cup heavy cream or coconut cream
- Fresh basil for garnish
Directions:
- Preheat the oven to 400°F (200°C).
- Cut the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until soft.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Squeeze out the roasted garlic cloves and add to the pot along with diced tomatoes, vegetable broth, basil, sugar, salt, and pepper. Bring to a boil, then simmer for 15-20 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Stir in the heavy cream and heat through.
- Serve hot, garnished with fresh basil.
How to Serve Creamy Roasted Garlic Tomato Soup
This soup pairs wonderfully with a slice of crusty bread or a grilled cheese sandwich. You can also serve it in bowls topped with a swirl of cream and a sprinkle of fresh basil for an added touch.
How to Store Creamy Roasted Garlic Tomato Soup
Store any leftover soup in an airtight container in the refrigerator for up to three days. You can also freeze it for up to three months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
Tips to Make Creamy Roasted Garlic Tomato Soup
- For an even richer flavor, use homemade vegetable broth.
- If you like a spicier kick, add a pinch of red pepper flakes to the pot.
- Make it vegan by using coconut cream instead of heavy cream.
Variation
You can add other vegetables like bell peppers or carrots for extra nutrition and flavor. Using different herbs like thyme or oregano can also change up the taste.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just make sure to peel and chop them, and you’ll need about 3 to 4 cups.
How do I make this recipe gluten-free?
This recipe is already gluten-free, as it does not contain any gluten ingredients.
Can I use chicken broth instead of vegetable broth?
Yes, you can substitute chicken broth for vegetable broth if you prefer. This will give the soup a different flavor, but it will still be delicious.
Creamy Roasted Garlic Tomato Soup
A comforting dish combining roasted garlic and juicy tomatoes, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 head garlic, roasted Roast a whole head in the oven.
- 1 onion, chopped
- 2 cans (14 oz each) diced tomatoes
- 2 cups vegetable broth Can be substituted with chicken broth.
- 1 teaspoon dried basil
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 cup heavy cream or coconut cream Use coconut cream for a vegan option.
- Fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until soft.
Cooking
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Squeeze out the roasted garlic cloves and add to the pot along with diced tomatoes, vegetable broth, basil, sugar, salt, and pepper. Bring to a boil, then simmer for 15-20 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Stir in the heavy cream and heat through.
Serving
- Serve hot, garnished with fresh basil.
Notes
Pairs wonderfully with crusty bread or a grilled cheese sandwich. Store leftover soup in an airtight container in the refrigerator for up to three days or freeze for up to three months.
Creamy Roasted Garlic Tomato Soup
A comforting dish combining roasted garlic and juicy tomatoes, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 head garlic, roasted Roast a whole head in the oven.
- 1 medium onion, chopped
- 2 cans (14 oz each) diced tomatoes
- 2 cups vegetable broth Can be substituted with chicken broth.
- 1 teaspoon dried basil
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 cup heavy cream or coconut cream Use coconut cream for a vegan option.
- Fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until soft.
Cooking
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Squeeze out the roasted garlic cloves and add to the pot along with diced tomatoes, vegetable broth, basil, sugar, salt, and pepper. Bring to a boil, then simmer for 15-20 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Stir in the heavy cream and heat through.
Serving
- Serve hot, garnished with fresh basil.
Notes
Pairs wonderfully with crusty bread or a grilled cheese sandwich. Store leftover soup in an airtight container in the refrigerator for up to three days or freeze for up to three months.
Creamy Roasted Garlic Tomato Soup
A delightful and comforting soup combining roasted garlic and juicy tomatoes, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 head garlic, roasted Roast a whole head in the oven.
- 1 medium onion, chopped
- 2 cans (14 oz each) diced tomatoes
- 2 cups vegetable broth Can be substituted with chicken broth.
- 1 teaspoon dried basil
- 1 teaspoon sugar
- to taste Salt and pepper
- 1 cup heavy cream or coconut cream Use coconut cream for a vegan option.
- to garnish Fresh basil
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until soft.
Cooking
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Squeeze out the roasted garlic cloves and add to the pot along with diced tomatoes, vegetable broth, basil, sugar, salt, and pepper. Bring to a boil, then simmer for 15-20 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Stir in the heavy cream and heat through.
Serving
- Serve hot, garnished with fresh basil.
Notes
This soup pairs wonderfully with crusty bread or a grilled cheese sandwich. Store any leftover soup in an airtight container in the refrigerator for up to three days or freeze for up to three months.
