Creamy Roasted Garlic Tomato Soup

A delightful and comforting soup combining roasted garlic and juicy tomatoes, perfect for lunch or dinner.

Print Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Course Dinner, Lunch, Soup

Cuisine American, Comfort Food

Servings 4 servings

Calories 320 kcal

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.

Keyword Creamy Soup, Roasted Garlic Soup, Simple Recipe, Tomato Soup, Vegetarian Soup