Description
Indulge in the cozy comfort of Roasted Garlic Tomato Soup, a rich and velvety blend of roasted tomatoes and garlic. Perfect for any occasion, this soup offers deep flavors that warm your soul and tantalize your taste buds. Whether served as a light lunch or paired with grilled cheese for dinner, it’s a delightful dish that transforms simple ingredients into culinary bliss.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 bulb garlic
- 1 medium onion, chopped
- 4 cups low-sodium vegetable broth
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh basil leaves
- 1 tsp brown sugar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Place halved tomatoes cut-side up on a baking sheet with unpeeled garlic bulbs. Drizzle with olive oil and sprinkle with salt.
- Roast in the oven for 30-35 minutes, until caramelized and soft.
- In a pot over medium heat, sauté chopped onions in olive oil until translucent (about 5-7 minutes).
- Add roasted tomatoes (squeezing garlic from skins) to the pot along with vegetable broth and brown sugar. Stir well.
- Blend until smooth using an immersion blender or regular blender, adding more broth if necessary for desired consistency.
- Taste and adjust seasoning with salt and pepper before serving. Garnish with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 5g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added creaminess, stir in heavy cream or coconut milk after blending. - Spice it up by adding red pepper flakes if you enjoy heat. - Store leftovers in an airtight container in the fridge for up to five days; reheat on the stove.