Description
A comforting blend of roasted tomatoes and garlic, this creamy soup brings warmth and nostalgia to the table.
Ingredients
Scale
- 2 pounds of ripe tomatoes
- 1 head of garlic
- 1 onion, diced
- 2 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
- Cream or coconut milk (for a creamy option, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the tomatoes and place them on a baking sheet. Add the whole head of garlic and drizzle with olive oil.
- Roast for 30-35 minutes until the tomatoes are caramelized, and the garlic is soft.
- In a pot, sauté the diced onion in a bit of olive oil until translucent.
- Add the roasted tomatoes and squeeze the garlic from the skins. Pour in the vegetable broth.
- Stir in the dried basil and oregano, salt, and pepper. Bring to a simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender in batches.
- For a creamy version, stir in cream or coconut milk now, if desired.
- Serve hot, garnished with fresh basil as a finishing touch.
Notes
Store leftovers in the fridge for up to three days. Reheat gently. For variations, add diced carrots or celery for extra texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
Keywords: soup, garlic, tomato, creamy, comfort food
