Tomato Garlic Soup
Indulge in the rich, comforting flavors of homemade Tomato Garlic Soup, a vibrant bowl of goodness that combines the sweetness of roasted garlic with the tangy essence of ripe tomatoes. This hearty, creamy soup begins with a whole bulb of oven-roasted garlic, lending a mellow, caramelized depth to every spoonful. Paired with sautéed onions, fresh basil, and a touch of heavy cream, this recipe is the ultimate blend of rustic simplicity and gourmet sophistication. Perfect as an appetizer or a light main course, this soup comes together in just 45 minutes and is ideal for cozy weeknight dinners or elegant entertaining. Serve it with a crusty loaf of bread or a sprinkle of Parmesan for a restaurant-worthy experience at home. Keywords: tomato soup, roasted garlic, creamy soup, easy weeknight recipes, comfort food.
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Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 1 whole bulb garlic
- 1 medium yellow onion
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 leaves fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Cut the top off the garlic bulb to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap it in aluminum foil. Roast it in the oven for 30 minutes or until soft and fragrant.
While the garlic is roasting, core and roughly chop the tomatoes into quarters. Peel and dice the yellow onion.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent.
Add the chopped tomatoes to the pot and cook for another 10 minutes, stirring occasionally, until the tomatoes start to break down.
Once the garlic is roasted, let it cool slightly, then squeeze the cloves out of their skins and add them to the pot.
Pour in the vegetable broth and stir in the sugar, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches using a countertop blender.)
Stir in the heavy cream and heat gently over low heat, ensuring it does not boil.
Taste and adjust seasoning if needed.
Serve the soup hot, garnished with fresh basil leaves and an optional drizzle of olive oil or a dollop of cream.
Nutrition Facts
Calories |
1327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4693 mg | 204% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 42.9 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3963 mg | 84% | |
*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.
