Description
A rich and creamy tomato soup with the deep, sweet flavor of roasted garlic. Perfect for a cozy dinner.
Ingredients
- 2 pounds ripe tomatoes, halved
- 1 whole head garlic
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup heavy cream (optional)
- Fresh basil for garnish
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the top off the head of garlic to expose cloves. Drizzle with 1 tablespoon olive oil and wrap in foil.
- Place tomato halves cut side up on a baking sheet. Drizzle with remaining olive oil and season with salt and pepper.
- Roast tomatoes and garlic in preheated oven for 30 minutes, until tomatoes are soft and garlic is tender.
- In a large pot, saute chopped onion until translucent. Add roasted tomatoes and squeeze roasted garlic cloves into the pot.
- Add vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Stir in heavy cream if desired. Adjust seasoning to taste.
- Serve hot, garnished with fresh basil.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American