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Creamy Roasted Garlic Tomato Soup

Creamy Roasted Garlic Tomato Soup
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Creamy Roasted Garlic Tomato Soup is a comforting and flavorful dish perfect for any occasion. The rich, roasted flavors of tomatoes and garlic blend seamlessly into a smooth and creamy base, making it an ideal choice for cozy evenings, light lunches, or elegant appetizers. This easy-to-make soup is not only delicious but also highly versatile – serve it with crusty bread or pair it with your favorite grilled cheese sandwich for a delightful meal. The addition of fresh basil elevates the flavor, while the option to use coconut milk ensures a dairy-free version that doesn’t skimp on creaminess.

Ingredients

Scale
  • 2 lbs fresh tomatoes (Roma or vine-ripened), halved
  • 1 whole head of garlic
  • 1 small onion, chopped
  • 2 tbsp olive oil
  • 2 cups vegetable or chicken broth
  • ½ cup heavy cream (or coconut milk for dairy-free option)
  • ¼ cup fresh basil leaves
  • Salt and black pepper to taste
  • ½ tsp red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Arrange halved tomatoes on the baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Cut the top off the garlic head, drizzle with remaining olive oil, wrap in foil, and place on the baking sheet.
  3. Roast for about 30–35 minutes until tomatoes are caramelized and soft; let cool slightly.
  4. In a large pot over medium heat, sauté chopped onion in 1 tbsp olive oil for about 5 minutes until soft.
  5. Squeeze roasted garlic cloves into the pot, add roasted tomatoes along with broth and basil leaves.
  6. Blend mixture until smooth using an immersion blender or in batches in a regular blender.
  7. Return blended soup to pot; stir in cream or coconut milk and simmer for 5–10 minutes to meld flavors. Adjust seasoning if needed.
  8. Serve warm garnished with fresh basil leaves or a drizzle of cream.

Nutrition

Find it online: https://chefharper.com/creamy-roasted-garlic-tomato-soup-2/

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