Description
Velvety Tomato Soup With a Whole Head of Garlic, featuring roasted garlic blended into rich tomatoes for deep comforting flavor.
Ingredients
Scale
- 1 large whole head of garlic, top sliced off
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 2 cans (28 ounces each) whole tomatoes
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1/4 cup heavy cream, optional
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Drizzle garlic head with 1 tablespoon olive oil, wrap in foil, and roast 35 to 40 minutes until soft.
- Heat remaining olive oil in a pot and sauté onion 4 to 5 minutes.
- Add tomatoes, vegetable broth, salt, black pepper, and dried basil. Bring to a simmer.
- Squeeze roasted garlic cloves into pot and simmer 15 to 20 minutes.
- Blend until smooth. Stir in heavy cream if using.
- Serve warm.
Notes
- Roast garlic until very soft.
- Blend carefully while hot.
- Add cream for extra richness.
- Store up to five days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 9g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Keywords: tomato soup with roasted garlic, garlic tomato soup recipe, creamy tomato garlic soup, homemade tomato soup, comforting soup recipe