Creamy Roasted Garlic Tomato Soup

This Creamy Roasted Garlic Tomato Soup is a comforting and flavorful dish that elevates the classic tomato soup with the rich depth of roasted garlic. Roasting the tomatoes and garlic enhances their natural sweetness and adds a smoky undertone, creating a soup that's both hearty and satisfying. Blended to perfection with a touch of cream, this soup offers a velvety texture and a burst of savory goodness. Whether enjoyed on a chilly evening or as a light lunch, this homemade soup is sure to warm your soul and delight your taste buds.

🧾 Ingredients

• 3–4 lbs ripe tomatoes (Roma or vine-ripened)

• 1 whole head of garlic

• 1 medium onion, chopped

• 2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

• 4 cups vegetable or chicken broth

• 1 cup  heavy cream (or coconut milk for a dairy-free option)

• 1/4 cup fresh basil leaves

• Optional: 1/4 teaspoon red pepper flakes for a hint of heat

👩‍🍳 Directions

1. Roast the Tomatoes and Garlic: Preheat your oven to 400°F (200°C). Slice the tomatoes in half and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and place on the baking sheet with the tomatoes. Roast for 30–35 minutes, until the tomatoes are caramelized and the garlic is soft.

2. Sauté the Onion: While the tomatoes and garlic are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

3. Combine and Simmer: Once the roasted tomatoes and garlic are done, let them cool slightly. Squeeze the roasted garlic cloves out of their skins and add them to the pot with the sautéed onions. Add the roasted tomatoes along with any juices from the baking sheet. Pour in the broth and bring to a simmer. Let it cook for 10–15 minutes to meld the flavors.

4. Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, blend until smooth, and return to the pot.

5. Finish and Serve: Stir in the heavy cream (or coconut milk) and fresh basil leaves. Season with salt, pepper, and red pepper flakes (if using) to taste. Heat through and serve hot.

🥗 Nutritional Information (per serving)

• Calories: Approximately 250 kcal

• Protein: 3g

• Fat: 20g

• Saturated Fat: 10g

• Cholesterol: 50mg

• Sodium: 800mg

• Carbohydrates: 20g

• Fiber: 5g

• Sugars: 13g