Creamy Roasted Garlic Tomato Soup—perfect for chilly days! 🍅🧄🍲
Ingredients:
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, peeled
6 large tomatoes, chopped (or use canned whole tomatoes)
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional, for a bit of heat)
1 cup vegetable or chicken broth
1/2 cup heavy cream
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
Instructions:
Roast the garlic and tomatoes: Preheat your oven to 400°F (200°C). Place the garlic cloves (unpeeled) and chopped tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, and toss to coat. Roast for 20-25 minutes, until the tomatoes are soft and slightly caramelized, and the garlic is fragrant.
Sauté the onion: In a large pot, heat the remaining 1 tbsp of olive oil over medium heat. Add the chopped onion and sauté until softened and golden, about 5-7 minutes.
Add the roasted tomatoes and garlic: Squeeze the roasted garlic from its skin into the pot with the onions. Add the roasted tomatoes along with any juices from the baking sheet.
Season the soup: Stir in the dried basil, oregano, red pepper flakes (if using), and broth. Bring the mixture to a simmer and cook for 10-15 minutes to allow the flavors to combine.
Blend the soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
Add the cream: Stir in the heavy cream and adjust the seasoning with salt and pepper to taste. Simmer for another 5 minutes, then remove from heat.
Serve: Ladle the soup into bowls and garnish with fresh basil leaves, if desired.
Enjoy your rich and creamy roasted garlic tomato soup—perfect with a grilled cheese sandwich! 😋🍅🧄