Description
This Creamy Roasted Garlic and Tomato Soup with Basil is a comforting and flavorful dish that combines the sweetness of roasted tomatoes and garlic with fresh basil and a touch of cream. Perfect for a cozy meal, this soup is easy to prepare and delivers a rich, velvety texture that warms you from the inside out.
Ingredients
Vegetables
- 2 pounds tomatoes, cut into wedges
- 1 head garlic, top cut off to expose cloves
- 1 medium yellow onion, peeled and cut into wedges
Liquids & Dairy
- 2 tablespoons olive oil
- 2 cups low-sodium chicken broth
- 2 cups tomato juice
- 1 cup heavy cream
Herbs & Seasonings
- 1 teaspoon salt (or to taste)
- 12-14 basil leaves, washed
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
Optional
- Shredded Parmesan cheese, for serving
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C). Wash and dry the tomatoes, then cut them into wedges. Cut the top off the garlic head so that each clove is exposed. Peel the onion and cut it into wedges.
- Arrange and Season: Place the tomatoes, garlic, and onions on a large baking sheet. Drizzle everything evenly with olive oil and sprinkle salt over. Toss gently to coat all pieces. Arrange the tomato wedges with the peel side down and the garlic cut side down, ensuring space around each ingredient to prevent steaming.
- Roast Vegetables: Roast the vegetables in the preheated oven for 25-30 minutes until the tomatoes are soft and slightly caramelized and the garlic is aromatic.
- Blend Soup Base: Transfer the roasted tomatoes and onions to a blender. Squeeze the roasted garlic cloves out of their skins and add them to the blender. Add the chicken broth, tomato juice, and fresh basil leaves. Blend until smooth, working in batches if necessary. Alternatively, use an immersion blender in a large pot to blend the mixture smoothly.
- Heat and Finish Soup: Pour the blended soup into a large pot and warm over medium heat, stirring occasionally. Once warmed through, reduce the heat to low and stir in the heavy cream, black pepper, and crushed red pepper. Taste and adjust seasoning as needed.
- Serve: Serve the soup immediately, optionally topped with shredded Parmesan cheese for added flavor.
Notes
- For a vegan version, substitute heavy cream with coconut cream or a plant-based cream alternative.
- You can use vegetable broth instead of chicken broth to make this vegetarian.
- Roasting the vegetables enhances their natural sweetness and intensifies the flavor of the soup.
- Adjust the amount of red pepper flakes to control the level of spiciness.
- For a smoother texture, strain the soup through a fine mesh sieve before serving.
