Description
This Creamy Roasted Garlic Tomato Soup combines the rich, mellow flavor of roasted garlic with the fresh acidity of tomatoes, blended into a smooth and comforting dish. Enhanced with herbs and a touch of cream, it serves as a perfect warm-up anytime, offering a classic taste with a creamy twist.
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)
- Fresh basil (for garnish, optional)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Place the whole garlic cloves on a small piece of foil, drizzle with a little olive oil, and wrap them up. Roast in the oven for about 20 minutes, or until soft and golden.
- Sauté Onions and Minced Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent and soft, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Tomatoes and Broth: Add the diced tomatoes (with their juice if using canned) and the broth to the pot. Stir in the dried basil, dried oregano, salt, pepper, and sugar if using. Bring the mixture to a boil, then reduce the heat and simmer gently for about 15 minutes to meld the flavors.
- Blend the Soup: Once the mixture has simmered, add the roasted garlic cloves (squeezed out of their skins). Use an immersion blender directly in the pot or transfer to a blender in batches to puree the soup until smooth and creamy.
- Finish with Cream: Return the blended soup to the pot if needed and stir in the heavy cream or coconut milk. Heat through gently for 2-3 minutes without boiling to avoid curdling.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh basil if desired. Serve warm with crusty bread.
Notes
- For a vegan and dairy-free alternative, substitute the heavy cream with full-fat coconut milk.
- Roasting the garlic mellows its sharpness and enhances the soup’s sweetness.
- The sugar is optional and helps balance the acidity of the tomatoes, especially if using canned varieties.
- Fresh tomatoes can be used in season for a fresher taste; otherwise, canned tomatoes work well year-round.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
