Description
A rich and creamy roasted garlic tomato soup full of flavor.
Ingredients
Scale
- 2 cups ripe tomatoes, chopped
- 1 head of garlic, roasted
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the tomatoes and garlic on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 25-30 minutes.
- In a pot, sauté the onion until translucent.
- Add the roasted tomatoes and garlic to the pot.
- Pour in the vegetable broth and bring to a boil.
- Simmer for 10 minutes.
- Blend the soup until smooth.
- Stir in the heavy cream and heat through.
- Serve hot, garnished with fresh basil.
Notes
- For a vegan option, substitute heavy cream with coconut cream.
- Adjust spices to your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: creamy roasted garlic tomato soup