Description
A cozy classic that combines roasted garlic and fresh tomatoes into a comforting soup perfect for any day.
Ingredients
Scale
- 2 pounds fresh ripe tomatoes (Roma or heirloom)
- 1 whole bulb of garlic
- 1 large yellow onion
- 2–3 tablespoons olive oil
- 1–2 cups seasonal vegetables (carrots, bell peppers, zucchini)
- 1 cup fresh basil
- Pinch of dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- 2–4 cups vegetable or chicken broth, or splash of heavy cream
Instructions
- Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb and drizzle with olive oil, then wrap in foil.
- Roast the garlic for 30-35 minutes or until golden and fragrant.
- Chop the onion and seasonal vegetables. Heat olive oil in a large pot over medium heat, then sauté the onions until translucent and tender, about 5-7 minutes.
- Add the chopped fresh tomatoes and seasonal vegetables to the pot.
- Squeeze the roasted garlic cloves into the pot, then add fresh basil and oregano. Stir well to combine.
- Pour in the broth and bring to a gentle simmer. Cook for 15-20 minutes.
- Using an immersion blender, puree the soup until smooth.
- If using cream, stir it in now and adjust seasoning as needed.
Notes
For variations, try adding red pepper flakes for spice or coconut milk for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Roasted Garlic, Tomato Soup, Comfort Food, Cozy Meal, Vegetarian Soup