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Roasted Garlic Tomato Soup

Creamy Roasted Garlic Tomato Soup Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 2 lbs fresh tomatoes, halved
  • 2 whole heads garlic
  • 1 small yellow onion, chopped
  • 2 tbsp olive oil, divided
  • 3 cups low-sodium chicken or vegetable broth
  • 1/4 cup heavy cream
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 10 fresh basil leaves
  • 1 tsp balsamic vinegar (optional)

Method
 

  1. Preheat oven to 400°F. Arrange halved tomatoes and garlic heads on a baking sheet, drizzle with 1 tbsp olive oil, season, and roast 30 to 35 minutes until soft and blistered.
  2. In a pot, heat remaining 1 tbsp olive oil over medium heat, add the chopped onion, and cook 5 minutes until translucent.
  3. Squeeze roasted garlic cloves into the pot, add the roasted tomatoes and their juices, and pour in 3 cups broth. Simmer 3 minutes, then blend with an immersion blender until smooth. Stir in heavy cream, basil, salt, pepper, and optional balsamic vinegar; warm through.
  4. Ladle soup into bowls, garnish with basil, a drizzle of oil or cream, and black pepper. Serve immediately.

Notes

For the best flavor, use ripe in-season tomatoes. If your soup is too thick after blending, thin it with a little extra broth. Leftovers keep well in the fridge for up to 4 days.