Description
A creamy and flavorful roasted tomato soup perfect for pairing with grilled cheese or crusty bread.
Ingredients
Scale
- 6–7 medium fresh tomatoes
- 2 whole garlic bulbs
- 1 large onion
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon fresh basil or thyme (chopped)
- 1 teaspoon salt
- 1 teaspoon black pepper
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- Preheat oven to 400°F (200°C). Halve tomatoes and onion. Place on a sheet pan with garlic bulbs (cut side up). Drizzle with olive oil and season with salt and pepper. Wrap garlic in foil. Roast for 35-40 minutes until caramelized.
- Transfer roasted vegetables to a soup pot. Squeeze garlic cloves out of skins into the pot. Add vegetable broth and bring to a gentle boil. Simmer for 10 minutes.
- Blend the soup using an immersion blender or transfer to a high-speed blender until smooth.
- Stir in the heavy cream and chopped basil or thyme. Simmer on low for 5 more minutes. Adjust salt and pepper to taste.
- Serve hot, garnished with cream swirl, herbs, or roasted cherry tomatoes. Enjoy with crusty bread or grilled cheese.
Notes
- This soup can be stored in an airtight container in the refrigerator for up to 5 days.
- It can also be frozen for later use; just reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg