Creamy Roasted Garlic Tomato (Print-Friendly Version)
Velvety smooth soup with roasted tomatoes, garlic, and fresh basil. Rich, comforting, and packed with deep flavors.
# Ingredients List:
→ Main Ingredients
01 -
2 lbs fresh tomatoes (Roma or vine-ripened), halved
02 -
1 whole head of garlic
03 -
1 small onion, chopped
04 -
2 tbsp olive oil
05 -
2 cups vegetable or chicken broth
06 -
½ cup heavy cream (or coconut milk for dairy-free option)
07 -
¼ cup fresh basil leaves
08 -
Salt and black pepper to taste
09 -
½ tsp red pepper flakes (optional, for heat)
# How to Make It:
01 -
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the halved tomatoes on the baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper.
02 -
Cut the top off the head of garlic, drizzle with 1 tbsp olive oil, and wrap in foil. Place on the baking sheet with the tomatoes.
03 -
Roast for 30-35 minutes, until the tomatoes are caramelized and the garlic is soft. Let cool slightly.
04 -
In a large pot, heat 1 tbsp olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until soft.
05 -
Squeeze the roasted garlic cloves from their skins into the pot. Add the roasted tomatoes, broth, and basil.
06 -
Blend using an immersion blender until smooth (or transfer to a blender in batches).
07 -
Return to the pot, stir in the heavy cream, and let simmer for 5-10 minutes to blend flavors. Adjust seasoning if needed.
08 -
Serve warm, garnished with fresh basil, a drizzle of cream, or crispy roasted cherry tomatoes.
# Extra Tips:
01 -
Coconut milk can be used as a dairy-free substitute for heavy cream.