Description
A simple recipe for rich, creamy tomato soup featuring the deep flavor of roasted garlic.
Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 1 whole head garlic
- 3 tablespoons olive oil, divided
- 1 large yellow onion, chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil. Wrap the garlic head in foil and roast for 30 minutes, or until soft.
- Toss the halved tomatoes with the remaining 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast the tomatoes for 25 minutes.
- Squeeze the roasted garlic pulp into a large pot. Add the roasted tomatoes and chopped onion. Cook over medium heat for 5 minutes, stirring occasionally.
- Pour in the vegetable broth. Bring the mixture to a simmer, then reduce heat and cook for 15 minutes.
- Carefully transfer the soup mixture to a blender or use an immersion blender. Blend until completely smooth.
- Return the soup to the pot. Stir in the heavy cream. Heat through gently; do not boil. Taste and adjust seasoning if needed.
Notes
- For a smoother texture, strain the soup through a fine-mesh sieve after blending.
- Serve with grilled cheese sandwiches for dipping.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 12
- Sodium: 550
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 20
- Fiber: 5
- Protein: 6
- Cholesterol: 40
Keywords: tomato soup, roasted garlic, creamy soup, vegetarian soup, easy soup