Description

This Creamy Roasted Garlic Tomato Soup is a comforting and flavorful dish featuring the rich sweetness of roasted garlic combined with vibrant tomatoes. Perfect for a cozy meal, it’s smooth, creamy, and seasoned with aromatic herbs. The soup can be easily made dairy-free by substituting heavy cream with coconut milk, making it versatile for various dietary preferences.

Ingredients

Scale

Base Ingredients

2 tablespoons olive oil
1 large onion, diced
1 tablespoon garlic, minced
4 cloves garlic, whole (for roasting)
2 cans (14.5 oz each) diced tomatoes or 6-7 fresh tomatoes, chopped
2 cups vegetable broth or chicken broth

Cream and Flavorings

1/2 cup heavy cream or coconut milk for dairy-free version
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
1 tablespoon sugar (optional, to balance acidity)

Garnish

Fresh basil (optional)

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Instructions

Roast the Garlic: Preheat your oven to 400°F (200°C). Place the whole garlic cloves on a piece of foil, drizzle with a little olive oil, wrap them up, and roast for about 20 minutes until soft and fragrant. Roasting mellows the garlic’s sharpness and adds sweetness to the soup.
Sauté Onion and Minced Garlic: While the garlic roasts, heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant, taking care not to burn it.
Add Tomatoes and Broth: To the pot, add diced tomatoes (with their juices if using canned) and vegetable or chicken broth. Stir in dried basil, oregano, salt, pepper, and optional sugar. Bring the mixture to a boil, then reduce to a simmer and cook uncovered for 15 minutes to allow flavors to meld.
Blend the Soup: Once the soup has simmered, carefully squeeze the roasted garlic cloves out of their skins into the pot. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer in batches to a blender and puree until smooth.
Add Cream and Finish Cooking: Stir in the heavy cream or coconut milk. Heat through gently, but do not boil, to preserve the creaminess. Taste and adjust seasoning with additional salt or pepper as desired.
Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh basil leaves if desired. Serve immediately for a comforting and delicious meal.

Notes

For a dairy-free version, substitute heavy cream with coconut milk.
Use fresh tomatoes in season for a brighter flavor or canned tomatoes year-round.
Optional sugar helps balance the acidity of the tomatoes; adjust to taste.
Roasting the garlic adds a unique sweetness and depth, but you can skip this step and add additional minced garlic if desired.
This soup pairs well with crusty bread or grilled cheese sandwiches.