Description
A creamy soup featuring roasted garlic and fresh tomatoes, perfect for a comforting meal.
Ingredients
Scale
- 2 heads garlic, roasted
- 2 pounds ripe tomatoes, chopped
- 1 large onion, diced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut off the top of the garlic heads to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft.
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add chopped tomatoes and roasted garlic cloves to the pot. Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes. Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and season with salt and pepper. Heat through without boiling.
- Serve hot, garnished with fresh herbs if desired.
Notes
For a vegan version, substitute heavy cream with coconut milk. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 8g
- Fat: 15g
- Carbohydrates: 18g
- Protein: 4g