Description
A comforting, velvety soup made by roasting ripe tomatoes, garlic, and onion, blended with herbs and finished with cream.
Ingredients
Scale
- 2 lbs ripe tomatoes (Roma or plum), halved
- 1 whole garlic bulb
- 1 large onion, quartered
- 3 tbsp olive oil
- 3 cups vegetable broth (or chicken broth)
- 1 tsp dried thyme (or a few sprigs fresh thyme)
- 1 tsp dried basil (or a handful of fresh basil leaves)
- 1/2 tsp crushed red pepper flakes (optional)
- Salt & freshly ground black pepper, to taste
- 1/4 cup heavy cream (optional)
- Fresh basil or parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place halved tomatoes and onion on a baking sheet.
- Slice the top off the garlic bulb, drizzle with olive oil, and wrap in foil. Add to baking sheet.
- Drizzle olive oil on tomatoes and onions, season with salt and pepper.
- Roast for 30–35 minutes until caramelized and garlic is soft.
- Squeeze garlic cloves into a blender, add roasted vegetables, broth, thyme, basil, and red pepper flakes. Blend until smooth.
- Pour into a pot and simmer for 10–15 minutes to develop flavor.
- Stir in cream if using. Taste and adjust seasoning.
- Serve hot, garnished with fresh herbs and paired with bread or grilled cheese.
Notes
- Use coconut or cashew cream for a vegan version.
- Add roasted red pepper for sweetness.
- Use fire-roasted canned tomatoes in off-season.
- Soup can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting + Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 10g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
Keywords: roasted tomato garlic soup, creamy tomato soup, homemade tomato soup, garlic soup, vegetarian soup