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–+ servings
savory roasted garlic soup

Roasted Garlic Tomato Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Baking sheet
  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Knife
  • 1 Cutting board
  • 1 Wooden spoon

Ingredients
  

  • 6 cloves garlic roasted
  • 2 pounds tomatoes halved
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium onion chopped
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon basil dried
  • 1 teaspoon oregano dried

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Place the halved tomatoes and garlic cloves on a baking sheet.
  • Drizzle with olive oil and sprinkle with salt and pepper.
  • Roast in the oven for 25 minutes until tomatoes are slightly charred.
  • In a large pot, sauté the chopped onion over medium heat until translucent.
  • Add the roasted tomatoes and garlic to the pot.
  • Pour in the vegetable broth and bring to a simmer.
  • Let it simmer for 15 minutes to blend the flavors.
  • Carefully blend the soup until smooth using a blender or immersion blender.
  • Stir in the heavy cream, basil, and oregano.
  • Heat the soup gently, stirring continuously for 5 minutes.
  • Remove from heat and let it rest for 5 minutes before serving.

Notes

For a deeper flavor, consider roasting the tomatoes and garlic the day before to enhance their sweetness. If you prefer a chunkier texture, pulse the blended soup rather than pureeing it completely. You can garnish with fresh basil leaves or a drizzle of olive oil for added aroma and presentation. Adjust the seasoning to your taste, and feel free to add a pinch of sugar if the soup tastes too acidic.
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