Description
A rich and velvety tomato soup enhanced with the deep, sweet flavor of roasted garlic and a touch of cream, perfect for cozy meals.
Ingredients
- 2 lbs ripe tomatoes, halved
- 1 head garlic
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and place on a baking sheet with the halved tomatoes (cut side up).
- Roast for 30-35 minutes until the tomatoes are soft and garlic is golden and tender.
- In a large pot, sauté chopped onion in a bit of olive oil until translucent.
- Squeeze the roasted garlic cloves from the skin and add to the pot along with the roasted tomatoes.
- Pour in vegetable broth, salt, pepper, basil, and red pepper flakes. Simmer for 15 minutes.
- Use an immersion blender (or transfer to a blender) to purée the soup until smooth.
- Stir in the heavy cream and heat through, adjusting seasoning as needed.
- Serve hot, optionally garnished with fresh basil or a drizzle of cream.
Notes
- Use fresh basil for a more vibrant flavor.
- Add a touch of sugar if tomatoes are too acidic.
- Can substitute coconut cream for a vegan version.