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Creamy Roasted Garlic Tomato Soup

A rich and velvety tomato soup made with oven-roasted tomatoes and caramelized garlic, blended to creamy perfection.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Comfort Food
Calories: 210

Ingredients
  

Soup Base
  • 2 pounds ripe tomatoes halved
  • 1 garlic bulb top sliced off
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 3 cups vegetable broth
  • 0.5 cup heavy cream
  • 0.25 cup fresh basil chopped
  • 1 tsp sugar optional
  • 0.75 tsp salt to taste
  • 0.5 tsp black pepper

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender
  • Knife and cutting board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Arrange tomatoes on baking sheet, drizzle with olive oil and season.
  3. Wrap garlic bulb in foil with olive oil and place on sheet.
  4. Roast 35–40 minutes until caramelized.
  5. Sauté diced onion in pot until translucent.
  6. Add roasted garlic and tomatoes with juices.
  7. Pour in broth and simmer 10 minutes.
  8. Blend until smooth, stir in cream and basil, adjust seasoning, and serve.

Notes

For freezing, omit cream and add when reheating for best texture.