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There’s something undeniably comforting about a warm bowl of creamy roasted garlic tomato soup. This delicious dish has a way of wrapping you in warmth, making it the perfect companion for chilly evenings or rainy afternoons. With its rich flavors and velvety texture, this soup is not only a treat for the taste buds but also a celebration of wholesome ingredients. The beauty of creamy roasted garlic tomato soup lies in its versatility; it can cater to traditional palates and vegan diets alike, ensuring that everyone at the table can enjoy a delightful bowl of goodness.

Creamy Roasted Garlic Tomato Soup

Warm up your kitchen with this creamy roasted garlic tomato soup! Made with fresh, ripe tomatoes, sweet roasted garlic, and a medley of vegetables, this comforting soup is pure bliss in a bowl. Simple to prepare, it’s perfect for a cozy dinner or a quick lunch. Top it off with a swirl of cream or coconut milk for a vegan touch and fresh basil for garnish. Dive into this deliciousness that serves 4 in just an hour! 🍅🧄 #TomatoSoup #ComfortFood #HealthyRecipes
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Ingredients
  

8 large ripe tomatoes, halved

1 head of garlic

2 tablespoons olive oil

Salt and pepper, to taste

1 large onion, diced

1 carrot, diced

1 celery stalk, diced

4 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 cup heavy cream (or coconut milk for a vegan option)

Fresh basil leaves, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Arrange the halved tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.

      Cut the top off the head of garlic, drizzle with olive oil, wrap it in aluminum foil, and place it on the baking sheet with the tomatoes.

        Roast in the oven for about 30-35 minutes, until the tomatoes are caramelized and the garlic is soft.

          In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.

            Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted tomatoes.

              Pour in the vegetable broth and add the dried basil and oregano. Bring to a simmer and cook for about 10 minutes to let the flavors meld.

                Using an immersion blender, carefully blend the soup until smooth. If you don't have an immersion blender, you can transfer the soup in batches to a blender.

                  Stir in the heavy cream (or coconut milk) and adjust seasoning with salt and pepper, if needed. Heat through for an additional 5 minutes.

                    Serve hot, garnished with fresh basil leaves.

                      Prep Time: 15 min | Total Time: 1 hr | Servings: 4