Creamy Roasted Garlic Tomato Soup: A Cozy Delight

The aroma of creamy roasted garlic tomato soup wafts through your kitchen, inviting you to dive into a bowl of pure comfort. With its rich, velvety texture and the delightful blend of sweet tomatoes and savory garlic, each spoonful feels like a warm hug on a chilly day.

Picture this: you’re curled up on the couch after a long day, maybe in your favorite fuzzy socks, and the only thing between you and bliss is a steaming bowl of this luscious soup. It’s perfect for cozy nights in, gatherings with friends, or just treating yourself because you deserve it.

Every time I whip up this creamy roasted garlic tomato soup, my family erupts with joy. It has become our go-to comfort food that never fails to impress.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Tomatoes: Fresh, ripe tomatoes are ideal; they provide natural sweetness and depth to the soup.

• Garlic: Roasted garlic adds a sweet, nutty flavor; don’t skimp on it.

• Onion: A medium onion brings aromatic sweetness; always sauté until translucent for best results.

• Vegetable Broth: Choose low-sodium broth; it allows the flavors of the other ingredients to shine through.

• Cream: Heavy cream creates that luxurious texture; substitute with coconut milk for a dairy-free option.

• Basil: Fresh basil enhances flavor complexity; chop it just before adding to preserve its vibrant taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Roasted Garlic Tomato Soup

Preheat Your Oven: Preheat your oven to 400°F (200°C). Grab a baking sheet while you’re at it; things are about to get deliciously aromatic.

Roast the Tomatoes and Garlic: Halve your fresh tomatoes and place them cut-side up on the baking sheet along with whole garlic cloves wrapped in foil. Drizzle with olive oil and roast for about 25 minutes until everything is tender and caramelized.

Sauté Onions: In a large pot over medium heat, add olive oil and diced onions. Sauté until they turn translucent and fragrant, typically around 5-7 minutes; this builds that foundational flavor we all love.

Add Broth and Roasted Ingredients: Pour in vegetable broth along with those glorious roasted tomatoes and garlic. Bring it all to a simmer for about 10 minutes, allowing those flavors to mingle beautifully.

Blend Until Smooth: Carefully transfer your mixture into a blender or use an immersion blender right in the pot. Blend until silky smooth—this step is crucial for that creamy texture we’re after.

Add Cream and Basil: Stir in heavy cream (or coconut milk) along with freshly chopped basil leaves. Heat gently until warmed through but do not boil; this preserves that creamy goodness.

And just like that, you’ve prepared an irresistible creamy roasted garlic tomato soup! Serve immediately while it’s piping hot alongside crusty bread or grilled cheese sandwiches for total comfort food bliss.

This delightful journey from oven to table proves that cooking can be both fun and rewarding! Whether it’s for an intimate dinner or a gathering with friends, enjoy every spoonful of your homemade masterpiece!

Perfecting the Cooking Process

Start by roasting garlic and tomatoes to enhance their flavors, then blend everything until silky smooth. This sequence ensures every ingredient shines while creating a heavenly aroma that fills your kitchen.

Add Your Touch

Feel free to swap in different herbs or add a splash of cream for extra richness. Grated cheese or croutons on top can elevate your soup game to new heights.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat on the stove over low heat, stirring occasionally until warmed through for best texture.

I remember the first time I made this creamy roasted garlic tomato soup for my friends. Their smiles after each spoonful were priceless, proving that comfort food really does have magic!

FAQ

What type of tomatoes should I use?

Use ripe Roma or vine-ripened tomatoes for best flavor and texture in your soup.

Can I freeze creamy roasted garlic tomato soup?

Yes, you can freeze it! Just store it in freezer-safe containers for up to three months.

How can I make this soup vegan?

Simply omit cream and replace it with coconut milk or cashew cream for a delicious vegan alternative.

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Creamy Roasted Garlic Tomato Soup

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves 6

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Description

Creamy Roasted Garlic Tomato Soup is a comforting dish that warms both the heart and soul. Bursting with rich flavors from roasted tomatoes and garlic, this velvety soup is perfect for cozy nights or quick lunches. Easy to make and incredibly satisfying, it pairs beautifully with crusty bread or a classic grilled cheese sandwich. Dive into this delicious bowl of goodness and experience its captivating aroma and delightful taste.

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Ingredients

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• 2 lbs fresh Roma tomatoes, halved
• 1 bulb of garlic, unpeeled
• 1 medium onion, diced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or coconut milk for vegan option)
• 1/2 cup fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C). Place the halved tomatoes cut-side up on a baking sheet with the whole garlic bulb wrapped in foil.
2. Drizzle with olive oil and roast for about 25 minutes, until tender.
3. In a large pot over medium heat, sauté the diced onion in olive oil until translucent (5-7 minutes).
4. Add the roasted tomatoes and garlic along with the vegetable broth; bring to a simmer for 10 minutes.
5. Blend the mixture until smooth using an immersion blender or standard blender.
6. Stir in the heavy cream (or coconut milk) and chopped basil; heat gently without boiling before serving.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Roasting, Blending
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 270
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 40mg