Description
Indulge in the rich flavors of this Creamy Roasted Tomato and Garlic Soup that brings together the sweetness of roasted tomatoes, the warmth of roasted garlic, and a hint of herbs in a velvety smooth texture.
Ingredients
Scale
Roasted Vegetables:
- 2 ½ pounds ripe Roma tomatoes, halved
- 1 large head garlic, top sliced off to expose cloves
- 1 medium yellow onion, quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
Soup Base:
- 3 cups vegetable broth
- ½ cup heavy cream (or coconut cream for dairy-free)
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- fresh basil for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast Vegetables: Place tomatoes, garlic, and onion on a baking sheet. Drizzle with olive oil, season, and roast for 35–40 minutes.
- Prepare Soup Base: Squeeze out roasted garlic, blend roasted vegetables with broth, tomato paste, and sugar. Simmer in a pot, stir in cream, and adjust seasoning.
- Serve: Garnish with fresh basil and serve hot.
Notes
- For a dairy-free version, substitute coconut cream for heavy cream.
- Add croutons or grilled cheese on the side for a heartier meal.
- You can also use canned tomatoes if fresh ones are out of season.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 220
- Sugar: 9g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
