Description
This creamy roasted garlic tomato soup recipe blends rich roasted garlic, sweet roma tomatoes, and smooth heavy cream into the perfect comfort meal. A cozy, homemade tomato soup ideal for chilly days, meal prep, or weeknight dinners. Vegetarian, customizable, and freezer-friendly.
Ingredients
6 roma tomatoes
2 garlic bulbs
1 yellow onion
3 tablespoons olive oil
2 cups vegetable broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
½ cup fresh basil leaves
Instructions
1. Preheat oven to 400°F. Slice tomatoes in half and place them cut-side up on a baking sheet.
2. Trim tops off garlic bulbs, drizzle with olive oil, and wrap in foil. Place on the baking sheet with tomatoes.
3. Drizzle tomatoes with olive oil and sprinkle with salt. Roast everything for 35–40 minutes.
4. In a large pot, sauté chopped onions in olive oil until translucent, about 10 minutes.
5. Add roasted tomatoes and squeezed-out garlic cloves to the pot with onions.
6. Blend mixture using an immersion blender or standard blender until smooth.
7. Pour in vegetable broth, simmer for 15 minutes, then season with salt and pepper.
8. Stir in heavy cream and chopped basil, and simmer for another 2–3 minutes.
9. Adjust seasonings to taste and serve hot.
Notes
Roast your tomatoes until caramelized for the best depth of flavor.
Use San Marzano canned tomatoes if fresh aren’t in season.
Substitute coconut cream to make this recipe dairy-free.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg