Description
The Creamy Roasted Garlic Tomato Soup is a delightful blend of roasted flavors and velvety textures. It combines the tangy richness of tomatoes with the mellow sweetness of roasted garlic and subtle herbs. Perfect for a cozy meal, it pairs beautifully with grilled cheese or crunchy croutons and offers easy vegan substitutions to suit all dietary needs.
Ingredients
Units
Scale
- For the Roasted Garlic:
- 2 heads of garlic
- 1 tablespoon olive oil
- Salt, to taste
- For the Soup:
- 6-8 medium ripe tomatoes, halved
- 1 large onion, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cups vegetable broth
- 1/2 cup heavy cream (or coconut cream for a vegan option)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Fresh basil leaves, for garnish
Instructions
- Roast the Garlic:
- Preheat oven to 400°F (200°C).
- Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil, sprinkle with salt, and wrap tightly in aluminum foil.
- Roast in the oven for 30-35 minutes or until the garlic is soft and fragrant.
- Roast the Tomatoes and Onion:
- Place halved tomatoes and chopped onion on a baking sheet. Drizzle with olive oil, and season with salt and pepper.
- Roast alongside the garlic for 25-30 minutes, or until the tomatoes are slightly charred and soft.
- Blend the Base:
- Squeeze the roasted garlic cloves out of their skins and add them to a blender or food processor along with the roasted tomatoes, onion, and vegetable broth. Blend until smooth.
- Simmer the Soup:
- Pour the blended mixture into a large pot. Stir in heavy cream, dried basil, and oregano. Simmer on medium heat for 10-15 minutes to meld the flavors.
- Serve:
- Garnish with fresh basil leaves and serve hot with grilled cheese, croutons, or your favorite bread.
Nutrition
- Calories: 180 kcal
- Sugar: 12g
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g