Description
Creamy Roasted Garlic and Tomato Soup delivers deep, slow-roasted flavor in a fraction of the time. Creamy and rich with a touch of sweetness from caramelized tomatoes and garlic, it’s a cozy, elevated twist on a classic favorite.
Ingredients
Scale
- 2 pounds tomatoes
- 1 head garlic
- 1 medium yellow onion
- 2 tablespoons olive oil
- 1 teaspoon salt or to taste
- 2 cups low-sodium chicken broth
- 2 cups tomato juice
- 12–14 basil leaves washed
- 1 cup heavy cream
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- shredded Parmesan cheese to serve, optional
Instructions
- Instructions:
- Preheat your oven to 425°F (220°C). Wash and dry the tomatoes, then cut them into wedges. Cut the top off of the garlic head so each clove is exposed. Then, peel the onion and cut it into wedges.
- Place the tomatoes, garlic, and onions on a large baking sheet. Drizzle with the olive oil and sprinkle salt, then gently toss to coat. Arrange the tomato wedges peel side down and the garlic cut side down, and leave some space around each one so they do not steam.
- Roast in the oven for 25-30 minutes or until the tomatoes are soft and slightly caramelized and the garlic is fragrant.
- Transfer the roasted tomatoes and onion to a blender. Squeeze the garlic out of the skins and add it to the blender. Add the chicken broth, tomato juice, and fresh basil leaves. Blend until smooth, working in batches if needed. You can also add all of the ingredients to a large pot and blend with an immersion blender until smooth.
- Pour the blended mixture into a large pot and heat over medium until warmed through, stirring occasionally. Reduce the heat to low and stir in the heavy cream, black pepper, and crushed red pepper. Taste and adjust seasoning as needed.
- Serve immediately, topped with some shredded Parmesan cheese if desired.