Description
This Creamy Roasted Tomato and Garlic Soup is a comforting and flavorful dish featuring caramelized tomatoes and garlic roasted to perfection, simmered with aromatic herbs and blended to a velvety smooth texture. Enhanced with rich cream and fresh basil, this soup is perfect for cozy meals and pairs wonderfully with crusty bread or grilled cheese.
Ingredients
Scale
Roasted Vegetables
- 6 cups fresh tomatoes, quartered (about 8-10 medium tomatoes)
- 1 whole head of garlic (about 10-12 cloves), unpeeled
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
Sauté and Soup Base
- 1 medium onion, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups vegetable broth (or chicken broth)
Finishing Touches
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1 tablespoon fresh basil, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic, which helps develop deep flavor and caramelization.
- Prepare and Roast Tomatoes and Garlic: Spread the quartered tomatoes and unpeeled garlic cloves on a large baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, stirring halfway, until tomatoes are soft and caramelized and garlic is fragrant and golden.
- Cool and Peel Garlic: Remove from oven and allow the roasted tomatoes and garlic to cool for a few minutes. Once cool enough to handle, peel the skins off the garlic cloves and discard them.
- Sauté Onions: While roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened and translucent, forming the flavorful base for the soup.
- Combine Roasted Vegetables with Onions: Add the peeled roasted garlic and roasted tomatoes to the pot with the sautéed onions. Stir well to combine all the flavors.
- Season the Soup: Add the dried oregano, red pepper flakes if using, and a pinch of salt and pepper. Stir to meld the flavors together for 2-3 minutes.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes to deepen the flavors.
- Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender, blending until smooth. Take care when handling hot liquids.
- Incorporate Cream: Stir in the heavy cream (or coconut milk) and continue cooking for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Serve with Garnish: Ladle the soup into bowls and garnish with fresh chopped basil. Serve warm with crusty bread or a grilled cheese sandwich for a cozy, satisfying meal.
Notes
- You can substitute chicken broth for vegetable broth if preferred.
- For a dairy-free or vegan option, use coconut milk instead of heavy cream.
- If you want a spicier kick, increase the red pepper flakes to taste.
- Roasting garlic with the skins on softens and mellows its flavor, making it pleasantly sweet.
- Make sure to cool the roasted garlic slightly before peeling to avoid burns.
- If you don’t have an immersion blender, use a regular blender but blend in batches to prevent spills and burns.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
