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Creamy Roasted Garlic Tomato Soup

Warm and comforting, this creamy soup combines roasted garlic and rich tomatoes for a delightful dish perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups canned tomatoes (whole or crushed)
  • 1 cup vegetable broth
  • 1 head garlic, roasted See roasting instructions in steps.
  • 1 medium onion, diced
  • 1 cup heavy cream For a lighter version, substitute with coconut milk or plant-based cream.
  • 2 tablespoons olive oil
  • to taste salt
  • to taste pepper
  • to garnish fresh basil

Method
 

Roasting the Garlic
  1. Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves, drizzle with a little olive oil, and wrap in aluminum foil. Roast in the oven for about 30-35 minutes until golden and fragrant.
Cooking the Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and a pinch of salt, sautéing until translucent (about 5 minutes).
  2. Add the roasted garlic cloves (squeeze them out of their skins), canned tomatoes, and vegetable broth to the pot. Bring the mixture to a gentle boil.
  3. Reduce the heat and let it simmer for about 10-15 minutes, stirring occasionally.
  4. Using an immersion blender, carefully blend the soup until it’s perfectly smooth. If you don’t have one, you can transfer the soup to a blender in batches.
  5. Stir in the heavy cream and season with salt and pepper to your liking. Heat for another 2-3 minutes.
  6. Ladle the soup into bowls and garnish with fresh basil. Enjoy warm!

Notes

Store leftovers in an airtight container for up to 3-4 days in the refrigerator. It can also be frozen. Reheat on the stovetop, avoiding overheating in the microwave to maintain texture.