Description
A rich and creamy roasted garlic tomato soup.
Ingredients
Scale
- 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