Creamy Roasted Garlic Tomato Soup (Print Version)
# Ingredients:
→ Produce
01 -
2 pounds fresh Roma or vine-ripened tomatoes, halved
02 -
1 head garlic
03 -
1 small onion, chopped
04 -
1/4 cup fresh basil leaves
→ Pantry
05 -
2 tablespoons olive oil, divided plus extra for drizzling
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
1/2 teaspoon red pepper flakes (optional)
→ Liquids
09 -
2 cups vegetable or chicken broth
10 -
1/2 cup heavy cream or coconut milk
# Instructions:
01 -
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 -
Arrange halved tomatoes cut side up on the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and black pepper. Cut the top from the garlic head, drizzle with 1 tablespoon olive oil, wrap in foil, and place alongside tomatoes. Roast for 30 to 35 minutes until tomatoes are caramelized and garlic is soft. Allow to cool slightly.
03 -
In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook for 5 minutes until softened.
04 -
Squeeze roasted garlic cloves from their skins into the pot. Add roasted tomatoes, vegetable or chicken broth, and fresh basil leaves.
05 -
Blend mixture with an immersion blender directly in the pot, or transfer in batches to a blender, and process until completely smooth.
06 -
Return blended soup to pot if needed. Stir in heavy cream or coconut milk, and allow to simmer over low heat for 5 to 10 minutes to allow flavors to meld. Adjust salt, black pepper, and add red pepper flakes if desired.
07 -
Ladle soup into bowls and garnish with additional fresh basil, a swirl of cream, or crispy roasted cherry tomatoes as desired. Serve hot.
# Notes:
01 -
For a smoother texture, strain soup through a fine mesh sieve after blending.
02 -
Coconut milk provides a dairy-free alternative without compromising creaminess.