Roasted Garlic Creamy Tomato Soup
A velvety, rich tomato soup infused with the mellow sweetness of slow-roasted garlic and fresh basil.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 large Whole head of garlic
- 2 tablespoons Olive oil
- 28 ounces Canned crushed tomatoes
- 2 cups Vegetable broth
- 1 medium Yellow onion, diced
- 1/2 cup Heavy cream
- 1/4 cup Fresh basil leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- 1
Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft.
- 2
In a large pot, sauté the diced onion in olive oil over medium heat until translucent and slightly caramelized.
- 3
Squeeze the roasted garlic cloves out of their skins directly into the pot with the onions and mash them with a spoon.
- 4
Add the crushed tomatoes, vegetable broth, oregano, salt, and pepper; stir well and bring to a gentle simmer for 15 minutes.
- 5
Stir in the fresh basil leaves and remove the pot from the heat.
- 6
Use an immersion blender to blend the soup until completely smooth and creamy.
- 7
Stir in the heavy cream and return to low heat for 2 minutes to warm through without boiling.
- 8
Taste and adjust seasoning, then serve warm with a drizzle of olive oil or croutons.
Nutrition per Serving
245
Calories
4g
Protein
22g
Carbs
17g
Fat
5g
Fiber
11g
Sugar
840mg
Sodium
Ratings & Reviews
No ratings yet
