Mega Garlic Tomato Soup
Embrace the cozy, comforting flavors of homemade "Mega Garlic Tomato Soup," an elevated twist on a classic favorite. This creamy, flavor-packed soup features velvety roasted garlic, juicy Roma tomatoes, and fragrant fresh basil, all blended to perfection for a rich, robust taste. A subtle touch of heavy cream balances the tangy tomato goodness, while sautéed onions and carrots add an earthy sweetness. Crafted with simple, wholesome ingredients and enhanced by the deep, caramelized flavor of oven-roasted garlic, this soup is a soul-soothing delight perfect for chilly evenings. Pair with crusty bread for an irresistibly satisfying meal that’s both hearty and healthy. Ready in just over an hour, this easy recipe is destined to become a comforting staple in your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 medium Roma tomatoes
- 2 whole heads Garlic
- 3 tablespoons Olive oil
- 1 large Yellow onion
- 1 medium Carrot
- 4 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1 cup Fresh basil leaves
- 0.5 cup Heavy cream
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 loaf Crusty bread (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Slice the tops off the garlic heads to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in aluminum foil, and roast in the oven for 30 minutes or until soft and golden.
While the garlic roasts, chop the Roma tomatoes into quarters, the onion into small dice, and the carrot into thin slices.
Heat the remaining olive oil in a large pot over medium heat. Add the onion and carrot, sautéing for 5 minutes until softened.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the quartered tomatoes and cook for another 10 minutes, stirring occasionally, until softened and juicy.
Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the vegetable broth, basil leaves, salt, and black pepper. Stir well.
Bring the mixture to a simmer, cover, and cook for 20 minutes to allow the flavors to meld.
Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup to a countertop blender in batches and blend until creamy.
Return the soup to the pot, stir in the heavy cream, and heat gently over low heat without boiling.
Taste and adjust seasoning as needed. Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
2626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 8037 mg | 349% | |
| Total Carbohydrate | 346.5 g | 126% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 47.1 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 721 mg | 55% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4669 mg | 99% | |
*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.
