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Creamy Roasted Garlic Tomato Soup Recipe

Creamy Roasted Garlic Tomato Soup Recipe
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★★★★★

5.1 from 20 reviews

This creamy roasted garlic tomato soup combines the rich flavors of caramelized tomatoes and sweet roasted garlic, blended smoothly with fresh basil and finished with a touch of cream for a comforting and flavorful meal. Perfect as a starter or a light main dish, this soup is easy to prepare and can be made dairy-free by substituting coconut milk.

Ingredients

Scale

Vegetables

  • 2 lbs fresh tomatoes (Roma or vine-ripened), halved
  • 1 whole head of garlic
  • 1 small onion, chopped
  • ¼ cup fresh basil leaves

Liquids & Oils

  • 2 tbsp olive oil
  • 2 cups vegetable or chicken broth
  • ½ cup heavy cream (or coconut milk for dairy-free option)

Seasonings

  • Salt and black pepper to taste
  • ½ tsp red pepper flakes (optional, for heat)

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting.
  2. Prepare the tomatoes: Arrange the halved tomatoes on the baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper to taste.
  3. Prepare the garlic: Cut the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, then wrap it tightly in aluminum foil. Place the wrapped garlic on the baking sheet alongside the tomatoes.
  4. Roast the vegetables: Roast the tomatoes and garlic in the oven for 30-35 minutes until the tomatoes become caramelized and the garlic cloves turn soft and fragrant. Allow them to cool slightly afterward.
  5. Sauté the onion: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
  6. Add roasted ingredients and broth: Squeeze the softened roasted garlic cloves from their skins into the pot with sautéed onions. Add the roasted tomatoes, vegetable or chicken broth, and fresh basil leaves.
  7. Blend the soup: Use an immersion blender directly in the pot or transfer the mixture to a regular blender in batches. Blend until completely smooth and creamy.
  8. Simmer with cream: Return the soup to the pot if blended separately, stir in the heavy cream or coconut milk, and let it simmer gently for 5-10 minutes to marry the flavors. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
  9. Serve: Ladle the warm soup into bowls and garnish with fresh basil leaves, a drizzle of cream, or crispy roasted cherry tomatoes for added texture and flavor. Enjoy immediately.

Notes

  • To make this soup vegan or dairy-free, substitute heavy cream with coconut milk.
  • Use vegetable broth to keep the recipe vegetarian or vegan-friendly.
  • Roasting garlic mellows its flavor and adds subtle sweetness to the soup.
  • For a spicier kick, add more red pepper flakes according to taste.
  • Fresh basil can be used for garnish as well as blended into the soup for enhanced herbaceous notes.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: roasted garlic tomato soup, creamy tomato soup, roasted tomato soup, easy tomato soup, vegetarian soup, comforting soup, homemade tomato soup

Find it online: https://kitchenbyrita.com/creamy-roasted-garlic-tomato-soup-recipe/