Fresh Tomato and Garlic Soup
Savor the simple, rustic charm of Fresh Tomato and Garlic Soup, a wholesome recipe that celebrates the pure flavors of roasted vegetables. Made with roasted vine-ripened tomatoes and caramelized garlic, this velvety soup perfectly balances natural sweetness and earthy depth. A dash of olive oil, sautéed onions, and a splash of vegetable broth bring the ingredients together, while optional heavy cream adds a luscious finish. Herbaceous fresh basil leaves provide the perfect garnish, making each bowl as aromatic as it is delicious. Ready in under an hour, this comforting soup is ideal for weeknight dinners or as a cozy starter, especially when paired with crusty bread or a gooey grilled cheese. Bursting with fresh ingredients and vibrant flavors, this tomato and garlic soup is a must-try for soup lovers and an elegant showcase of seasonal produce.
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Recipe Information
Ingredients
- 6 medium (about 2 pounds) Fresh tomatoes
- 6 large Garlic cloves
- 2 tablespoons Olive oil
- 1 medium Onion
- 4 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Sugar (optional)
- 6 Fresh basil leaves
- 0.25 cup Heavy cream (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the tomatoes in half and place them cut-side up on a baking sheet lined with parchment paper.
Peel the garlic cloves and add them to the baking sheet with the tomatoes.
Drizzle 1 tablespoon of olive oil over the tomatoes and garlic. Sprinkle a pinch of salt and black pepper over them.
Roast the tomatoes and garlic in the preheated oven for 25–30 minutes, or until the tomatoes are soft and slightly caramelized and the garlic is fragrant.
While the tomatoes and garlic are roasting, finely chop the onion.
In a large pot over medium heat, heat the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 5–7 minutes, or until softened and translucent.
Once the tomatoes and garlic are done roasting, remove them from the oven and allow to cool slightly.
Carefully add the roasted tomatoes, garlic, and any juices from the baking sheet to the pot with the sautéed onions.
Pour in the vegetable broth and stir to combine.
Bring the mixture to a simmer and cook for 10 minutes to let the flavors meld.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Stir in salt, black pepper, and sugar (if needed, to balance acidity). Taste the soup and adjust seasoning as desired.
For extra creaminess, stir in the heavy cream at this point, if using.
Serve the soup hot, garnished with fresh basil leaves. Enjoy with crusty bread or a grilled cheese sandwich.
Nutrition Facts
Calories |
2021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4894 mg | 213% | |
| Total Carbohydrate | 313.6 g | 114% | |
| Dietary Fiber | 90.8 g | 324% | |
| Total Sugars | 168.4 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1184 mg | 91% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 15994 mg | 340% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
