Creamy Roasted Garlic Tomato Soup
A rich, smooth, and comforting soup made with roasted garlic and tomatoes, blended until velvety and finished with cream for a deep, savory flavor. Perfect for cozy lunches or light dinners.
Equipment
- Baking sheet
- Aluminum foil
- Large pot
- Immersion blender (or countertop blender)
- Knife
- Cutting board
Ingredients
- 2 whole garlic bulbs
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 pounds ripe tomatoes halved
- 3 cups vegetable broth
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the tops off the garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
- Place tomatoes on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until slightly caramelized.
- Heat olive oil in a pot over medium heat and sauté the chopped onion until soft.
- Squeeze the roasted garlic cloves into the pot and stir well.
- Add roasted tomatoes, vegetable broth, salt, pepper, thyme, and red pepper flakes. Simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Stir in the heavy cream and gently heat for 5 minutes without boiling.
- Taste and adjust seasoning before serving.
Notes
Nutritional Info (per serving)
- Calories: 210
- Protein: 4 g
- Fat: 14 g
- Carbohydrates: 18 g
