Why make this recipe
Creamy Roasted Garlic Tomato Soup is a delightful dish that brings warmth and comfort on chilly days. Its rich flavor and creamy texture make it a perfect pairing with a grilled cheese sandwich or crusty bread. Not only is it delicious, but it’s also packed with nutrients from tomatoes and garlic. This recipe is easy to make and can be prepared in under an hour, making it a great option for a weeknight dinner or a lunch treat.
How to make Creamy Roasted Garlic Tomato Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, roasted
- 2 cans (14.5 ounces each) diced tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the roasted garlic and cook for another minute.
- Add the diced tomatoes and vegetable broth; bring to a simmer.
- Reduce heat and let it cook for about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh basil.
How to serve Creamy Roasted Garlic Tomato Soup
Serve your Creamy Roasted Garlic Tomato Soup hot, topped with fresh basil leaves for a pop of color and flavor. It pairs perfectly with a grilled cheese sandwich or a slice of crusty bread for dipping.
How to store Creamy Roasted Garlic Tomato Soup
Once cooled, store any leftover soup in an airtight container in the refrigerator. It will keep well for 3-4 days. If you want to save it for a longer period, you can freeze it in portions. Just make sure to leave some space in the container, as liquids expand when frozen.
Tips to make Creamy Roasted Garlic Tomato Soup
- For a richer flavor, try using homemade vegetable broth.
- Adjust the amount of heavy cream to suit your preference for creaminess.
- Add a pinch of red pepper flakes for a bit of heat if desired.
Variation
You can easily customize this soup by adding vegetables like carrots or bell peppers for added nutrition. If you want a smokier flavor, try adding a touch of smoked paprika while cooking.
FAQs
1. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. You will need about 2 pounds of fresh tomatoes. Blanch them first, remove the skins, and chop them up.
2. Is there a dairy-free option for this recipe?
Yes! You can replace the heavy cream with coconut milk or a dairy-free cream alternative to make it dairy-free.
3. Can I use garlic powder instead of roasted garlic?
While roasted garlic gives a rich flavor, you can substitute it with garlic powder. Use about 1 teaspoon of garlic powder in place of the roasted garlic, but the taste will be different.
Creamy Roasted Garlic Tomato Soup
A warm and comforting creamy soup packed with rich flavors from roasted garlic and tomatoes.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, roasted
- 2 cans (14.5 ounces each) diced tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the roasted garlic and cook for another minute.
- Add the diced tomatoes and vegetable broth; bring to a simmer.
- Reduce heat and let it cook for about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh basil.
Notes
For a richer flavor, try using homemade vegetable broth. Adjust cream to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
