Introduction
If you're looking for a comforting and flavorful meal, look no further than this delicious Creamy Tomato and Roasted Garlic Soup. Made with ripe tomatoes, roasted garlic, and cream, this soup is perfect for a cozy night in or a family dinner.Ingredients
- 6 ripe tomatoes, chopped
- 1 head of garlic
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper, to taste
The key ingredient in this soup is ripe tomatoes. Make sure to choose tomatoes that are bright red in color and free of blemishes or soft spots. These will ensure a rich and flavorful soup.
Roasting the garlic adds a deep and complex flavor to the soup. Simply cut off the top of the garlic head, drizzle with olive oil, and roast in the oven until soft and fragrant.
To create a creamy and velvety texture, heavy cream is added. This adds richness to the soup and balances out the acidity of the tomatoes.
Instructions
- Preheat the oven to 400°F (200°C).
- Cut off the top of the garlic head, drizzle with olive oil, and wrap in aluminum foil. Roast in the oven for 30-40 minutes, or until soft and fragrant.
- In a large pot, heat olive oil over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
- Add the chopped tomatoes and vegetable broth to the pot. Bring to a boil and then reduce heat to low. Simmer for 10-15 minutes, or until the tomatoes have broken down.
- Add the roasted garlic and mix well. Remove from heat and let cool slightly.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.
- Add the heavy cream and stir until well combined. Season with salt and pepper, to taste.
- Serve hot with crusty bread or crackers.