Description
A rich and creamy roasted garlic tomato soup that elevates the traditional flavor with sweet roasted garlic and fresh basil, perfect for cozy nights.
Ingredients
Scale
- 2 cans (28 oz each) whole peeled tomatoes
- 1 whole garlic bulb
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cups vegetable broth
- 1 tsp sugar
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried basil
- ½ cup heavy cream (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Take the whole garlic bulb, slice the top off to expose the cloves, and drizzle with 1 tablespoon of olive oil. Wrap it in aluminum foil and roast in the oven for about 30-35 minutes or until the cloves are soft.
- Heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Pour in the canned tomatoes with their juice, vegetable broth, sugar, salt, pepper, and dried basil. Stir to combine.
- Cool the roasted garlic slightly after removing it from the oven. Squeeze the roasted garlic from the skins into the pot. Bring the soup mixture to a simmer and let it cook for about 20 minutes.
- Blend the soup until smooth using an immersion blender or by carefully pureeing in batches with a regular blender.
- Stir in the heavy cream if desired for a creamy texture. Adjust seasoning to taste.
- Ladle the soup into bowls and garnish with fresh basil leaves. Enjoy!
Notes
Allow the soup to cool completely before storing. It can be refrigerated for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Baking and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg