Description
A velvety smooth and flavorful tomato soup made with roasted garlic, caramelized tomatoes, and a touch of cream for richness.
Ingredients
- 2 heads garlic
- 2 tablespoons olive oil
- 2 pounds ripe tomatoes, halved
- 1 large onion, chopped
- 2 carrots, chopped
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Slice tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and caramelized.
- Place halved tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add onion and carrots, sauté until softened, 6–8 minutes.
- Squeeze roasted garlic cloves into the pot, add roasted tomatoes, vegetable broth, tomato paste, basil, oregano, and red pepper flakes. Stir to combine.
- Bring to a simmer and cook for 15–20 minutes.
- Blend the soup with an immersion blender or in batches until smooth.
- Stir in heavy cream, adjust seasoning, and simmer for 5 minutes.
- Serve hot, garnished with fresh basil leaves.
Notes
- Substitute heavy cream with coconut milk or cashew cream for a vegan version.
- Fire-roasted canned tomatoes can be used if fresh ones are unavailable.
- Pairs perfectly with a grilled cheese sandwich.
- Freezes well in airtight containers for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: American