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There are few dishes that can evoke feelings of comfort and warmth quite like a bowl of tomato soup. This timeless classic has been a staple in homes for generations, often serving as a nostalgic reminder of cozy meals shared with loved ones. Whether it's a chilly winter evening or a rainy day, the rich, velvety texture of tomato soup can soothe the soul and nourish the body.

Creamy Roasted Garlic Tomato Soup

Indulge in this creamy roasted garlic tomato soup that's bursting with flavor! Made with ripe tomatoes, a whole head of roasted garlic, and a touch of heavy cream (or coconut cream for a vegan twist), this cozy dish is perfect for any occasion. With a simple sauté of onions and carrots, combined with vegetable broth, it's both delicious and comforting. Serve it warm, garnished with fresh basil and crunchy croutons for the ultimate experience. Perfect for chilly nights!
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Ingredients
  

10 ripe tomatoes, halved

1 whole head of garlic

2 tablespoons olive oil

Salt and pepper, to taste

1 medium onion, chopped

2 carrots, diced

3 cups vegetable broth

1 teaspoon sugar (optional)

½ cup heavy cream (or coconut cream for a vegan option)

Fresh basil leaves, for garnish

Croutons, for serving (optional)

Instructions
 

Roast the Vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, place the halved tomatoes and the whole head of garlic (top cut off). Drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 25-30 minutes, until the tomatoes are caramelized and the garlic is soft.

    Sauté the Base: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and diced carrots. Sauté until the onion is translucent and the carrots are tender, about 5-7 minutes.

      Blend in Flavor: Once the tomatoes and garlic are roasted, add them to the pot with the sautéed onions and carrots. Pushing the roasted garlic out of its skin, mix everything well.

        Add Broth and Season: Pour in the vegetable broth and add the sugar (if using) to balance the acidity of the tomatoes. Bring the mixture to a simmer and cook for about 10 minutes.

          Blend until Smooth: Use an immersion blender (or transfer to a blender) to puree the soup until smooth. If using a blender, be careful of the hot mixture.

            Finish with Cream: Return the blended soup to the pot and stir in the heavy cream. Heat it gently until warmed through but do not boil.

              Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves and croutons if desired. Enjoy it hot!

                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4-6