Description
This creamy roasted garlic tomato soup warms you from the inside out, combining rich roasted garlic and ripe tomatoes with a hint of fresh basil. Roasting both garlic and tomatoes enhances sweetness and depth, creating a velvety soup that feels gourmet yet is easy enough for a weeknight. In about 50 minutes, you’ll have a cozy, gluten-free meal that pairs perfectly with crusty bread or a light salad.
Ingredients
- 2 lb tomatoes, fresh (about 900 g)
- 1 whole head garlic
- 1 small onion
- ¼ cup fresh basil leaves
- 2 cups vegetable or chicken broth
- 2 tbsp olive oil
- ½ tsp red pepper flakes
- Salt & black pepper, to taste
- ½ cup heavy cream
Instructions
1. Preheat oven to 400°F (200°C). Toss tomatoes, onion, and garlic with olive oil, salt, pepper, and red pepper flakes. Spread on a baking sheet and roast for about 30 minutes until tomatoes are soft and garlic is fragrant.
2. Let the vegetables cool slightly. Squeeze roasted garlic cloves from the head, then add garlic, tomatoes, onion, basil, and broth to a blender. Blend until smooth.
3. Pour the blended mixture into a pot over medium heat. Stir in heavy cream, adjust salt and pepper, and heat until warmed through (do not boil).
Notes
For a vegan version, replace heavy cream with coconut milk or cashew cream.
The soup keeps well in the refrigerator for up to four days and can be frozen for up to three months.
Pairs beautifully with grilled cheese or crusty bread.
For an extra-smooth texture, strain through a fine-mesh sieve after blending.
Nutrition
- Serving Size: 1 bowl
- Calories: 257
- Sugar: 4.5
- Sodium: 627
- Fat: 19
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 2.5
- Protein: 5
- Cholesterol: 17