Description
A rich, creamy, and comforting tomato soup with a delicious roasted garlic flavor, perfect for chilly days.
Ingredients
- 2 heads of garlic, roasted
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon sugar (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the tops off the garlic heads and drizzle with olive oil. Wrap in foil and roast for 30-35 minutes until soft and golden brown.
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 5-7 minutes until softened.
- Add the roasted garlic (squeezed out of the skins), crushed tomatoes, vegetable broth, dried basil, and dried oregano to the pot. Stir and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Using an immersion blender or regular blender, blend the soup until smooth and creamy.
- Stir in heavy cream, salt, pepper, and sugar (if using). Heat for an additional 2-3 minutes to combine the flavors.
- Serve hot, garnished with fresh basil if desired.
Notes
- For a lighter version, you can substitute the heavy cream with coconut cream or a plant-based cream.
- If you don’t have an immersion blender, a regular blender works just as well. Just be careful when blending hot liquids.
- This soup can be made ahead and stored in the fridge for up to 3 days or frozen for up to a month.