Creamy Roasted Tomato and Garlic Soup
Introduction
Creamy roasted tomato and garlic soup is a warm hug in a bowl. It’s rich, flavorful, and so easy to make! If you love tomatoes and garlic, this soup is perfect for you.
Why Make This Recipe
This soup is not only delicious but also simple to prepare. It’s great for chilly days or when you need a quick meal. Plus, it’s a wonderful way to use fresh tomatoes. Family and friends will love it!
How to Make Creamy Roasted Tomato and Garlic Soup
Ingredients:
- 2 pounds ripe tomatoes, halved
- 1 head of garlic, unpeeled
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes and unpeeled garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30-40 minutes until caramelized.
- In a large pot, sauté the chopped onion until translucent.
- Squeeze the roasted garlic from its skin into the pot and add the roasted tomatoes, plus any juices.
- Pour in the vegetable broth and bring to a simmer.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and adjust seasoning.
- Serve hot, garnished with fresh basil.
How to Serve Creamy Roasted Tomato and Garlic Soup
Serve this soup warm in a nice bowl. You can add some crusty bread on the side for dipping. It’s perfect for lunch or dinner!
How to Store Creamy Roasted Tomato and Garlic Soup
If you have leftovers, let the soup cool and store it in an airtight container in the fridge. It will stay fresh for up to 3 days. You can also freeze it for later.
Tips to Make Creamy Roasted Tomato and Garlic Soup
- Use ripe tomatoes for the best flavor.
- For a smoother texture, blend the soup longer.
- Feel free to adjust the seasoning to your taste.
Variation
You can add some spices like basil or oregano for extra flavor. For a bit of heat, add a pinch of red pepper flakes.
FAQs
1. Can I use canned tomatoes instead?
Yes, canned tomatoes can work in a pinch. Just skip the roasting step.
2. What if I don’t have an immersion blender?
You can carefully transfer the soup to a regular blender in batches to puree it.
3. Can I make this soup vegan?
Yes, simply replace heavy cream with coconut milk or a splash of almond milk for a vegan version.
