Description
This creamy roasted tomato and garlic soup is a comforting and flavorful dish featuring caramelized roasted tomatoes and garlic blended into a smooth, velvety base. Enhanced with sautéed onions, herbs, and finished with a touch of cream, this soup is perfect for a cozy meal. It can be made dairy-free using coconut milk and is excellent served with crusty bread or grilled cheese sandwiches.
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 & 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 the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic, which will deepen their flavors.
- Prepare the Vegetables: Spread the quartered tomatoes and unpeeled garlic cloves evenly on a large baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
- Roast the Tomatoes and Garlic: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through, until tomatoes are soft and caramelized, and garlic is golden and fragrant.
- Cool and Peel Garlic: Remove the roasted tomatoes and garlic from the oven and let them cool for a few minutes. Once cool enough to handle, peel the skins off the garlic cloves and discard the skins.
- Sauté the Onion: While the vegetables roast, heat the 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 roasted tomatoes and peeled garlic to the pot with the onions. Stir well to combine all ingredients.
- Season the Soup: Stir in dried oregano, red pepper flakes if using, and a pinch of salt and pepper. Let the mixture cook together for 2-3 minutes to meld flavors.
- Add Broth and Simmer: Pour in the vegetable broth and bring the soup to a simmer. Allow it to cook for 10-15 minutes to develop the flavors further.
- Blend the Soup: Use an immersion blender directly in the pot to blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend hot soup cautiously.
- Add Cream and Final Seasoning: Stir in the heavy cream and cook for an additional 5 minutes. Taste the soup and adjust salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh basil. Serve warm with crusty bread or a grilled cheese sandwich for a comforting meal.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk.
- Red pepper flakes are optional and can be adjusted for heat preference.
- Be careful when blending hot liquids to avoid splattering.
- Serve with crusty bread or grilled cheese for a complete meal.
- Leftover soup can be stored refrigerated for up to 3 days.
