Roasted Tomato and Garlic Soup
Warm up your soul with this roasted tomato and garlic soup, a comforting classic with a gourmet twist. Made with slow-roasted roma tomatoes and caramelized garlic for a deep, smoky sweetness, this velvety soup is infused with aromatic thyme, fresh basil, and a touch of cream for luxurious richness. Sautéed onions and vegetable broth create a silky base, while roasting the vegetables intensifies the natural flavors for an unparalleled depth of taste. Perfect as a cozy appetizer or light main course, this homemade soup is ready in just an hour and pairs beautifully with crusty bread or a side salad. Whether you're chasing away a winter chill or indulging in a year-round favorite, this is your go-to recipe for a vibrant and nutritious bowl of warmth. Keywords: roasted tomato soup, garlic soup, creamy tomato soup, homemade soup recipe, vegetarian soup ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 whole roma tomatoes
- 1 head garlic
- 3 tablespoons olive oil
- 1 medium yellow onion
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 0.5 cup fresh basil leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice the roma tomatoes in half and place them cut side up on a large baking sheet.
Cut the top off the garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap it in foil.
Place the wrapped garlic and the baking sheet of tomatoes into the oven. Roast for 30 minutes or until the tomatoes are soft and slightly caramelized, and the garlic cloves are golden and tender.
While the tomatoes and garlic are roasting, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat.
Dice the yellow onion and sauté in the pot until softened, about 5-7 minutes.
Once the roasted tomatoes and garlic are done, carefully remove them from the oven. Squeeze the roasted garlic cloves out of their skins and add them to the pot with the onion.
Transfer the roasted tomatoes (including any juices from the baking sheet) into the pot.
Add the vegetable broth, dried thyme, salt, and black pepper. Stir well and bring to a simmer.
Let the soup simmer for 10 minutes to allow the flavors to meld together.
Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend, then return it to the pot.
Stir in the heavy cream and fresh basil leaves. Let the soup warm through for another 2-3 minutes, but do not bring it to a boil.
Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
Serve hot with a drizzle of olive oil or a garnish of additional basil leaves, if desired.
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4682 mg | 204% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 31.4 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3418 mg | 73% | |
*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.
