Description
Indulge in this Comforting Creamy Tomato Soup, a perfect blend of roasted tomatoes and garlic, creating a rich and velvety texture. This soup is not only delicious but also incredibly easy to make, making it a staple for cozy nights in.
Ingredients
- Tomatoes: 4 cups fresh ripe tomatoes (halved) or 2 cans (28 oz) crushed tomatoes
- Garlic: 1 whole bulb
- Onion: 1 medium onion (chopped)
- Olive Oil: 2 tablespoons
- Vegetable Broth: 3 cups
- Heavy Cream: 1 cup (or coconut milk for a dairy-free option)
- Fresh Basil: 1/4 cup (chopped)
- Salt and Pepper: to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Tomatoes and Garlic:
- Place halved tomatoes on a baking sheet, cut-side up. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
- Cut the top off the garlic bulb, drizzle with a bit of olive oil, wrap in foil, and place on the baking sheet. Roast for 30-35 minutes, until tomatoes are caramelized and garlic is soft.
- Sauté the Onion: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
- Combine Ingredients: Once the tomatoes and garlic are roasted, add them to the pot with the sautéed onions. Pour in the vegetable broth and bring to a simmer for 10-15 minutes.
- Blend the Soup: Remove from heat and blend until smooth using an immersion blender or a countertop blender (allow to cool slightly if using a countertop blender).
- Add Cream and Basil: Stir in the heavy cream and chopped basil. Adjust seasoning with salt and pepper to taste. Heat gently before serving.
- Serve: Ladle the soup into bowls and garnish with additional basil, a drizzle of olive oil, or a sprinkle of cheese if desired.
Notes
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.
- For a spicier kick, consider adding a pinch of red pepper flakes while sautéing the onions.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 250
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g