Description
Indulge in the rich flavors of Creamy Roasted Garlic Tomato Soup. Discover a delicious and comforting recipe for your next meal.
Ingredients
Scale
- 3 pounds (1.4 kg) ripe tomatoes, preferably Roma or plum
- 2 whole heads of garlic
- 1 large yellow onion (about 8 oz/225g), roughly chopped
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15g) butter
- 1 tablespoon (6g) fresh thyme leaves (or 1 teaspoon dried)
- 2 cups (480ml) vegetable broth (low-sodium preferred)
- ½ cup (120ml) heavy cream
- 1 tablespoon (15ml) balsamic vinegar
- 2 teaspoons (8g) granulated sugar (optional, to balance acidity)
- 1 teaspoon (5g) salt, plus more to taste
- ½ teaspoon (2g) freshly ground black pepper
- Fresh basil leaves for garnish
Instructions
- Step 1: Prepare for Roasting Preheat your oven to 400°F (205°C) and line a large rimmed baking sheet with parchment paper. Cut the tomatoes in half lengthwise and place them cut-side up on the baking sheet. Slice the tops off the garlic heads to expose the cloves, then place them on a square of aluminum foil. Drizzle both tomatoes and garlic with olive oil and sprinkle with a pinch of salt and pepper. Wrap the garlic in the foil and place it on the baking sheet alongside the tomatoes.
- Step 2: Roast the Vegetables Scatter the chopped onion around the tomatoes, then roast everything for 45-50 minutes until the tomatoes are caramelized at the edges and the garlic feels soft when gently squeezed through the foil. The kitchen will fill with an intoxicating aroma that signals the development of those complex flavors that make this Creamy Roasted Garlic Tomato Soup special. Remove from oven and let cool slightly.
- Step 3: Extract the Garlic Carefully open the foil packet containing the roasted garlic (watch for hot steam). When cool enough to handle, squeeze the soft garlic cloves out of their papery skins into a bowl. They should be golden, fragrant, and have a paste-like consistency. Discard the skins.
- Step 4: Begin the Soup Base In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the thyme leaves and stir for 30 seconds until fragrant. Then add the roasted onions and garlic paste, stirring to combine with the butter and herbs.
- Step 5: Build the Soup Add the roasted tomatoes to the pot, including any juices from the roasting pan—these contain concentrated flavor that enriches your Creamy Roasted Garlic Tomato Soup. Pour in the vegetable broth, balsamic vinegar, salt, and pepper. If your tomatoes lack sweetness, add the optional sugar. Bring the mixture to a gentle simmer and cook for 10 minutes to marry the flavors.
- Step 6: Blend and Finish Remove the pot from heat. Using an immersion blender, purée the soup until smooth (alternatively, transfer in batches to a standard blender, being careful with the hot liquid). Return to low heat and stir in the heavy cream. Taste and adjust seasonings as needed. Simmer gently for another 5 minutes, being careful not to boil after adding the cream.
- Step 7: Serve Ladle the Creamy Roasted Garlic Tomato Soup into warmed bowls. Garnish with fresh basil leaves, a drizzle of olive oil, and freshly ground black pepper. Serve immediately with crusty bread for dipping.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg