Description
This Creamy Roasted Garlic Tomato Soup is a comforting and flavorful dish, featuring the sweetness of roasted garlic combined with the tanginess of tomatoes, enriched with cream for a luscious texture. Perfect for a cozy meal, it balances herbs and a touch of sweetness, making it a crowd-pleaser.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 tablespoon garlic, minced
- 4 cloves garlic, whole (for roasting)
- 2 cans (14.5 oz each) diced tomatoes (or 6-7 fresh tomatoes, chopped)
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or coconut milk for dairy-free version)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon sugar (optional, to balance acidity)
Garnish
- Fresh basil (for garnish, optional)
Instructions
- Preheat and Roast Garlic: Preheat your oven to 400°F (200°C). Place whole garlic cloves on a small piece of foil, drizzle with a little olive oil, wrap it up, and roast for about 20 minutes until soft and fragrant.
- Sauté Onion and Minced Garlic: While the garlic roasts, heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5-7 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until aromatic.
- Add Tomatoes and Broth: Add the canned or fresh chopped tomatoes along with the vegetable or chicken broth to the pot. Stir in dried basil, dried oregano, and season with salt and pepper. Bring to a simmer and let cook gently for 15 minutes to meld the flavors.
- Add Roasted Garlic and Blend: Squeeze the roasted garlic cloves out of their skins and add to the soup. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully blend in batches in a countertop blender.
- Incorporate Cream and Adjust Seasoning: Stir in the heavy cream or coconut milk for a dairy-free option. Taste and add sugar if needed to balance the acidity of the tomatoes. Adjust salt and pepper as desired.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves if desired. Serve warm with your favorite bread or croutons.
Notes
- For a vegan version, substitute heavy cream with full-fat coconut milk or cashew cream.
- Roasting garlic helps mellow its flavor and adds a subtle sweetness to the soup.
- If fresh tomatoes are used, blanch and peel them for a smoother texture.
- Adding sugar is optional and depends on the acidity of your tomatoes.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
