Description
A heartwarming bowl of creamy roasted garlic tomato soup, perfect for chilly evenings.
Ingredients
- 2 cups tomatoes (canned or fresh)
- 1 head garlic
- 1 medium onion
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the top off the head of garlic, drizzle it with olive oil, and wrap it in foil. Roast it in the oven for approximately 30 minutes.
- Heat the remaining olive oil over medium heat. Sauté the diced onion until it turns translucent.
- Add the tomatoes and the roasted garlic (squeeze out the cloves) to the pot, along with the vegetable broth.
- Allow the mixture to simmer for 20 minutes.
- Blend the mixture until it reaches a smooth consistency.
- Stir in the heavy cream (or coconut milk), adding salt and pepper to taste.
- Serve hot, garnished with fresh basil for an aromatic finish.
Notes
For a dairy-free option, use coconut milk instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking and Blending
- Cuisine: Italian