Description
This Creamy Roasted Tomato and Garlic Soup is a comforting, flavorful dish that combines the sweetness of oven-roasted tomatoes and garlic with a smooth, creamy texture. Enhanced with sautéed onions, herbs, and a touch of cream, this soup is perfect for a cozy meal and can be made dairy-free by using coconut milk.
Ingredients
Scale
Vegetables
- 6 cups fresh tomatoes, quartered (about 8-10 medium tomatoes)
- 1 whole head of garlic (about 10-12 cloves), unpeeled
- 1 medium onion, chopped
Seasonings and Oils
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Liquids
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
Garnish
- 1 tablespoon fresh basil, chopped
Instructions
- Preheat oven: Set your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic.
- Prepare vegetables: On a large baking sheet, spread out the quartered tomatoes and unpeeled garlic cloves. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
- Roast: Place the baking sheet in the oven and roast for 25-30 minutes until tomatoes are soft and caramelized and garlic is fragrant and golden, stirring halfway through for even roasting.
- Cool and peel garlic: Remove from oven and allow the roasted vegetables to cool slightly. Carefully peel the skins off the garlic cloves and discard the skins.
- Sauté onions: While roasting, heat remaining tablespoon of olive oil in a large pot over medium heat. Add chopped onion and sauté for 5-6 minutes until softened and translucent.
- Add roasted vegetables: Add the peeled garlic and roasted tomatoes to the pot with the onions and stir to combine.
- Season: Mix in dried oregano, red pepper flakes if using, and adjust salt and pepper. Stir and allow flavors to meld for 2-3 minutes.
- Add broth and simmer: Pour in vegetable broth and bring to a simmer. Let cook for 10-15 minutes to blend flavors.
- Blend soup: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches with a blender, taking care with hot liquids.
- Add cream: Stir in heavy cream or coconut milk and continue simmering for 5 minutes. Adjust seasoning as needed.
- Serve: Ladle into bowls, garnish with fresh basil, and serve warm. Pair with crusty bread or grilled cheese for a satisfying meal.
Notes
- For a dairy-free option, substitute heavy cream with coconut milk.
- Red pepper flakes are optional and can be adjusted to taste for added heat.
- Be cautious when blending hot liquids to avoid splattering; blend in small batches if necessary.
- Use fresh, ripe tomatoes for the best flavor.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
