Oh my goodness, let me tell you about my absolute favorite comfort food: creamy roasted garlic tomato soup! There’s something magical about the combination of roasted garlic and fresh tomatoes that just warms my heart. I remember the first time I made this soup; it was a chilly evening, and the smell wafting through my kitchen felt like a cozy hug. As the garlic roasted, I could hardly wait to dive into that rich, velvety goodness. This soup is not just a dish; it’s an experience! The creamy texture combined with the deep, savory flavor makes it a perfect bowl of happiness on a rainy day or whenever you need a little pick-me-up. Trust me, once you try it, you’ll be hooked!
Ingredients
Gathering the right ingredients is key to making the most delicious creamy roasted garlic tomato soup. Here’s everything you’ll need:
- 2 cups diced tomatoes (fresh are best, but canned works in a pinch!)
- 1 head of garlic (trust me, roasting it brings out the sweetest flavor)
- 1 onion, chopped (this adds a lovely base flavor)
- 2 cups vegetable broth (homemade if you have it, but store-bought is just fine)
- 1 cup heavy cream (for that luscious creaminess you’ll crave)
- 2 tablespoons olive oil (extra virgin if you can, it adds a great richness)
- Salt to taste (start with a pinch and adjust as you go)
- Pepper to taste (freshly cracked is the best for flavor!)
- Fresh basil for garnish (because it makes everything look and taste fancy)
Having these ingredients prepped and ready will make your cooking experience smooth and enjoyable. Let’s get cooking!
How to Prepare the Creamy Roasted Garlic Tomato Soup
Now let’s get into the nitty-gritty of making this creamy roasted garlic tomato soup! You’ll see how simple it is to whip up a bowl of deliciousness that’s perfect for any occasion.
Prepping the Roasted Garlic
First things first, preheat your oven to 400°F (200°C). While that’s heating up, grab your head of garlic and cut off the top—just enough to expose those lovely cloves. Drizzle a bit of olive oil over the cut part, wrap it tightly in foil, and pop it in the oven. Let it roast for about 30 minutes. You’ll know it’s done when your kitchen is filled with that irresistible aroma! Once it’s ready, set it aside to cool a bit while we work on the rest.
Cooking the Base
In a large pot, pour in a couple of tablespoons of olive oil and heat it over medium heat. Toss in your chopped onion and sauté it until it’s translucent and fragrant—this usually takes about 5 minutes. Once the onion is looking good, add those lovely diced tomatoes. Cook them down for another 5 minutes, stirring occasionally. Now, take your roasted garlic, squeeze those sweet, caramelized cloves into the pot, and give everything a good mix. Add in the vegetable broth and bring the whole mixture to a boil. After that, reduce the heat and let it simmer for about 15 minutes. This is where all the flavors meld together beautifully!
Blending and Finishing Touches
Now for the fun part! Grab your blender (or an immersion blender if you have one) and blend the soup until it’s super smooth. If you’re using a regular blender, be careful—it can be hot, so allow it to cool a bit before blending in batches if needed. Once it’s all silky, return it to the pot over low heat and stir in that luxurious heavy cream. Heat it gently, and season with salt and pepper to taste. Just like that, you have a bowl of creamy roasted garlic tomato soup ready to be enjoyed!
Why You’ll Love This Recipe
This creamy roasted garlic tomato soup isn’t just a dish; it’s a cozy experience that brings joy and comfort to your table. Here are a few reasons why you’re going to fall head over heels for it:
- Rich, comforting flavor: The combination of roasted garlic and fresh tomatoes creates a depth of flavor that’s simply irresistible.
- Creamy texture: The addition of heavy cream makes each bowl luxuriously smooth and satisfying.
- Simple ingredients: You probably have most of these ingredients in your pantry already, making it easy to whip up on a whim!
- Quick to prepare: From start to finish, you can have this soup ready in about an hour—perfect for busy weeknights!
- Versatile: Enjoy it as a light meal, a starter, or pair it with a grilled cheese for the ultimate comfort food combo.
- Freezer-friendly: Make a big batch and freeze leftovers for a quick meal whenever you need a pick-me-up.
- Health benefits: Packed with nutrients from tomatoes and garlic, this soup is as good for you as it is delicious!
Tips for Success
Here are some of my top tips to make your creamy roasted garlic tomato soup absolutely perfect every time!
- Use fresh ingredients: Whenever possible, opt for fresh tomatoes and garlic. They elevate the flavor dramatically compared to canned options.
- Don’t rush the roasting: Allow the garlic to roast until it’s golden and soft. This caramelization is what gives it that sweet and rich flavor!
- Adjust the consistency: If you prefer a thicker soup, add less broth. For a lighter version, you can increase the broth or decrease the cream.
- Blend carefully: If using a regular blender, let the soup cool slightly before blending to avoid hot splatters. An immersion blender is a safe and easy alternative!
- Season as you go: Taste your soup after blending and adjust the salt and pepper. A little extra seasoning can make all the difference!
- Garnish generously: Fresh basil not only adds a pop of color but also enhances the flavor. Don’t skimp on it!
- Experiment with spices: Feel free to add in some crushed red pepper flakes for a kick or a pinch of Italian herbs for added depth.
With these tips, you’ll be on your way to making the best creamy roasted garlic tomato soup that will have everyone asking for seconds! Enjoy the cooking process and let your creativity shine!
Nutritional Information
Alright, let’s talk about the nutritional goodness packed into this creamy roasted garlic tomato soup! Now, keep in mind that these values are estimates, but they’ll give you a pretty good idea of what you’re getting in each cozy bowl. Here’s the breakdown for one serving (about 1 cup):
- Calories: 250
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 500mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 6g
- Protein: 5g
This creamy roasted garlic tomato soup is not only delicious but also brings a nice balance of nutrients to your meal. So, you can indulge guilt-free! Enjoy every spoonful of this comforting soup knowing it’s not just a treat for your taste buds but also a little boost for your body. Happy cooking!
FAQ Section
You might have a few questions as you dive into making this creamy roasted garlic tomato soup, and I’m here to help! Here are some common queries I get, along with my answers:
Can I use canned tomatoes instead of fresh?
Absolutely! While fresh tomatoes have a bright flavor, canned tomatoes can work just fine, especially when they’re high-quality. Just make sure to drain any excess liquid for the best results!
How do I store leftovers?
Store any leftover creamy roasted garlic tomato soup in an airtight container in the refrigerator for up to 3 days. Just be sure to let it cool completely before sealing it up. It’s perfect for a quick meal later!
Can I freeze this soup?
You bet! This soup freezes beautifully. Just let it cool completely, then transfer it to a freezer-safe container. It can last in the freezer for about 2 months. Thaw it overnight in the fridge before reheating!
What can I serve with this soup?
Oh, so many options! This creamy roasted garlic tomato soup pairs perfectly with a classic grilled cheese sandwich or some crusty bread for dipping. You could also serve it alongside a fresh salad for a lighter meal.
How can I make it spicier?
If you love a little heat, consider adding crushed red pepper flakes or a dash of hot sauce as you blend in the cream. You can also sauté some diced jalapeños with the onions for a spicy kick right from the start!
With these tips in mind, you’re all set to enjoy this delightful soup! If you have more questions, don’t hesitate to ask. Happy cooking!
Storage & Reheating Instructions
So, you’ve made a delicious batch of creamy roasted garlic tomato soup, and now you’re wondering how to store those tasty leftovers? No worries, I’ve got you covered! Proper storage is key to keeping that flavor intact.
First, let your soup cool completely before transferring it to an airtight container. This will help prevent condensation, which can make the soup watery. You can store the creamy roasted garlic tomato soup in the refrigerator for up to 3 days. Just make sure to label it if you’re feeling fancy!
If you want to keep it longer, freezing is a fantastic option! Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags. Be sure to leave some space at the top of the container or bag, as the soup will expand as it freezes. It can last in the freezer for about 2 months, making it a perfect go-to meal for those busy days.
When you’re ready to enjoy your soup again, simply thaw it overnight in the fridge. To reheat, you can gently warm it on the stove over medium heat, stirring it occasionally until it’s heated through. If it seems a bit thick after being frozen, you can add a splash of vegetable broth or water to get that creamy consistency back. You can also reheat it in the microwave; just make sure to use a microwave-safe bowl and heat it in intervals, stirring in between to heat evenly.
With these storage and reheating tips, you’ll always have a comforting bowl of creamy roasted garlic tomato soup ready to enjoy whenever you need a cozy meal! Happy eating!
Print
Creamy Roasted Garlic Tomato Soup: 7 Comforting Tips
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
- Diet: Vegetarian
Description
A rich and creamy roasted garlic tomato soup.
Ingredients
- 2 cups diced tomatoes
- 1 head of garlic
- 1 onion, chopped
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the top off the garlic head and drizzle with olive oil.
- Wrap the garlic in foil and roast for 30 minutes.
- In a pot, sauté the onion in olive oil until translucent.
- Add diced tomatoes and cook for 5 minutes.
- Remove the garlic from the oven and squeeze out the cloves into the pot.
- Add vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Blend the soup until smooth.
- Stir in heavy cream and heat gently.
- Season with salt and pepper.
- Serve hot, garnished with fresh basil.
Notes
- Use fresh tomatoes for better flavor.
- Adjust cream for desired thickness.
- Can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: creamy roasted garlic tomato soup