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Tomato soup has long been a beloved comfort food, cherished for its rich, warm flavors and its ability to evoke feelings of nostalgia. Whether enjoyed on a chilly evening or as a quick lunch, this classic dish warms the heart and soul. However, as delightful as traditional tomato soup can be, it often leaves room for a delicious twist—enter creamy roasted garlic tomato soup. This variation elevates the standard tomato soup by infusing it with the deep, savory flavors of roasted garlic, creating a symphony of taste that is both comforting and sophisticated.

Creamy Roasted Garlic Tomato Soup

Warm up with this creamy roasted garlic tomato soup, a delightful blend of flavors that is perfect for any season! Start by roasting garlic for a rich, sweet flavor, then sauté onions before combining with fire-roasted tomatoes and vegetable broth. After simmering, blend until smooth, stir in cream or coconut milk, and enjoy. Garnish with fresh basil and optional Parmesan for a cozy, comforting bowl of goodness. Ideal for sharing or meal prep!
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Ingredients
  

2 tablespoons olive oil

1 large onion, chopped

1 bulb of garlic, roasted

2 cans (14.5 oz each) diced tomatoes (fire-roasted recommended)

2 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup heavy cream or coconut milk for a dairy-free option

Fresh basil leaves for garnish

Grated Parmesan cheese for serving (optional)

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the bulb of garlic, drizzle with a little olive oil, wrap in foil, and roast in the oven for about 30-35 minutes or until soft and caramelized. Let cool slightly, then squeeze out the cloves and set aside.

    Sauté the Onion: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it's translucent and golden, about 5-7 minutes.

      Combine Ingredients: Add the roasted garlic cloves to the pot along with the diced tomatoes (with their juices), vegetable broth, dried basil, and oregano. Season with salt and pepper to taste.

        Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together.

          Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.

            Add Cream: Return the blended soup to the pot if using a countertop blender. Stir in the heavy cream (or coconut milk) and heat gently, but do not boil.

              Serve: Ladle the soup into bowls, garnish with fresh basil leaves, and sprinkle with grated Parmesan cheese if desired.

                Prep Time: 10 min | Total Time: 1 hour | Servings: 4-6

                  Enjoy your deliciously creamy roasted garlic tomato soup! 🍽️