Creamy Roasted Garlic Tomato Soup
Experience the perfect harmony of rich, roasted garlic and sun-ripened tomatoes in this Creamy Roasted Garlic Tomato Soup. Velvety smooth with a subtle sweetness and a hint of savory depth, this comforting soup warms your soul with every spoonful. Ideal for cozy dinners or as a vibrant starter, it’s a modern twist on a classic that’s both nourishing and indulgent.
Ingredients
- 2 pounds fresh Roma or vine-ripened tomatoes halved
- 2 whole garlic bulbs
- 1 medium onion chopped
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- ½ cup heavy cream or coconut cream for dairy-free
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley leaves for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Prepare garlic and tomatoes: Slice the tops off the garlic bulbs, drizzle with 1 tablespoon olive oil, and wrap in foil. Place on a baking sheet along with halved tomatoes tossed in the remaining olive oil. Roast for 30-40 minutes until tomatoes are soft and garlic is golden and fragrant.
- Sauté onion: In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
- Combine ingredients: Squeeze roasted garlic cloves out of the bulb and add them to the pot along with roasted tomatoes (skins can remain). Pour in the broth and bring to a gentle simmer.
- Simmer: Let the soup simmer for 10-15 minutes to meld the flavors.
- Blend: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend.
- Add cream: Stir in the heavy cream, season with salt and pepper to taste. Warm gently but do not boil.
- Serve: Ladle into bowls and garnish with fresh basil or parsley. Enjoy warm.