Creamy Roasted Garlic Tomato Soup
A comforting soup featuring roasted garlic and juicy tomatoes, perfect for a cozy meal.
Ingredients
For the soup
- 2 tablespoons olive oil
- 1 head garlic, roasted Cut the top off, drizzle with olive oil, and wrap in foil before roasting.
- 1 onion, chopped Sauté until translucent.
- 2 cans (14 oz each) diced tomatoes Canned tomatoes can be used for convenience.
- 2 cups vegetable broth Homemade vegetable broth enhances the flavor.
- 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.
- 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.
Blending and Serving
- 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.
Notes
This soup pairs well with crusty bread or grilled cheese. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months.