Oh my goodness, let me tell you about my creamy roasted garlic tomato soup! It’s one of those cozy dishes that wraps around you like a warm hug. The rich flavor of roasted garlic combined with sweet, juicy tomatoes creates a symphony of taste that’s just irresistible. I love making this soup any time of year, but it’s especially comforting on chilly nights when all I want is something warm and satisfying. Plus, it’s super versatile—you can enjoy it as a starter, a light lunch, or even a hearty dinner paired with some crusty bread. Trust me, once you try this creamy roasted garlic tomato soup, it’ll become a staple in your kitchen, just like it is in mine!
Ingredients for Creamy Roasted Garlic Tomato Soup
- 2 cups tomatoes, diced (use ripe, juicy ones for the best flavor)
- 1 head of garlic, roasted (trust me, this makes all the difference!)
- 1 onion, chopped (a sweet onion works wonderfully)
- 2 cups vegetable broth (homemade or store-bought, your choice!)
- 1 cup heavy cream (for that luscious creaminess)
- 2 tablespoons olive oil (don’t skimp on this—it’s key for flavor)
- Salt and pepper to taste (season to your heart’s content!)
How to Prepare Creamy Roasted Garlic Tomato Soup
- First, preheat your oven to 400°F (200°C). This is key to getting those tomatoes and garlic perfectly roasted and full of flavor.
- Next, grab a baking sheet and spread out your diced tomatoes and the whole head of garlic. Drizzle everything with the olive oil and sprinkle a generous amount of salt and pepper over the top. This simple step really enhances the flavors!
- Now, pop that baking sheet into the preheated oven and roast for about 25-30 minutes. You want the tomatoes to caramelize a bit and the garlic to become soft and sweet. Keep an eye on them; the aroma will be heavenly!
- While that’s happening, heat a pot over medium heat and sauté your chopped onion until it’s translucent—about 5-7 minutes. This adds a lovely base flavor to your soup.
- Once your tomatoes and garlic are roasted to perfection, carefully squeeze the garlic cloves out of their skins and into the pot with the onions. Pour in the roasted tomatoes, along with any juice from the baking sheet.
- Pour in the vegetable broth and bring everything to a gentle simmer. Let it bubble away for about 5 minutes; this helps all those flavors meld beautifully.
- Now comes the fun part! Blend the mixture until it’s smooth and creamy. You can use an immersion blender right in the pot, or transfer it to a blender in batches if you don’t have one.
- Finally, stir in the heavy cream and heat through for a couple of minutes. Don’t let it boil—just warm it up until it’s all cozy and ready to serve!
Why You’ll Love This Creamy Roasted Garlic Tomato Soup
- Incredible Flavor: The combination of roasted garlic and sweet tomatoes creates a rich, comforting taste that’s hard to resist.
- Simple to Make: With just a few steps, you’ll have a delicious soup that’s perfect for busy weeknights.
- Versatile Dish: Enjoy it as a starter, lunch, or dinner. It pairs beautifully with crusty bread or a fresh salad.
- Healthy Ingredients: Packed with tomatoes and garlic, this soup is not only tasty but also nutritious!
- Great for Meal Prep: It keeps well, so you can make a big batch and enjoy it throughout the week!
Tips for Success with Creamy Roasted Garlic Tomato Soup
To make your creamy roasted garlic tomato soup even better, here are a few tips! First, if you want a bit of extra depth, try adding a pinch of red pepper flakes when sautéing the onions for a gentle kick. You can also swap out the heavy cream for coconut milk if you’re looking for a dairy-free version—it’s delicious! If you have fresh basil or thyme, toss in a handful right before blending for a pop of freshness. And don’t forget, tasting as you go is key—adjust salt and pepper to suit your palate. Enjoy experimenting!
Storage & Reheating Instructions for Creamy Roasted Garlic Tomato Soup
Storing your creamy roasted garlic tomato soup is super easy! Just let it cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to three days—perfect for meal prep! When you’re ready to enjoy it again, reheating is a breeze. You can gently warm it on the stovetop over medium heat, stirring occasionally until it’s heated through. If the soup thickens up too much, feel free to add a splash of vegetable broth or water to reach your desired consistency. You can also use a microwave; just heat in short intervals, stirring in between. Enjoy that cozy flavor all over again!
Nutritional Information for Creamy Roasted Garlic Tomato Soup
Here’s the estimated nutritional breakdown for a serving of my creamy roasted garlic tomato soup. Each cup contains approximately:
- Calories: 250
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Sugar: 5g
- Sodium: 400mg
Keep in mind, these values are estimates and can vary based on the specific ingredients you use. Enjoy this delicious soup knowing it’s not just comforting but packed with nutrition too!
FAQ About Creamy Roasted Garlic Tomato Soup
Can I use canned tomatoes instead of fresh?
Absolutely! If you’re in a pinch, canned tomatoes work just fine. Opt for whole or diced tomatoes; just drain them slightly to avoid excess liquid.
How can I make this soup spicier?
If you love a little heat, consider adding some crushed red pepper flakes when sautéing the onions or a dash of hot sauce while blending. It adds a nice kick without overpowering the original flavors!
Can I freeze creamy roasted garlic tomato soup?
Yes! This soup freezes beautifully. Just let it cool completely, then store it in an airtight container. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stovetop.
What can I serve with this soup?
This creamy roasted garlic tomato soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh garden salad for a complete meal. It’s the ultimate comfort combo!
Is it possible to make this soup vegan?
Yes, just swap the heavy cream for a plant-based alternative like coconut cream or cashew cream. You won’t lose any of that rich, creamy texture!
Call to Action
I’d love to hear how your creamy roasted garlic tomato soup turns out! If you give this recipe a try, please leave a comment below and share your thoughts or any tweaks you made. And don’t forget to share your experience with friends—everyone deserves a taste of this cozy goodness!
For more delicious soup recipes, check out this carrot cream soup or this classic tomato soup.
Z nadrukami
Creamy Roasted Garlic Tomato Soup: 7 Comforting Secrets
- Całkowity Czas: 40 minutes
- Ustępować: 4 servings 1x
- Dieta: Wegańskie
Opis
A rich and flavorful creamy roasted garlic tomato soup.
Składniki
- 2 cups tomatoes, diced
- 1 head of garlic, roasted
- 1 onion, chopped
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instrukcje
- Preheat your oven to 400°F (200°C).
- Place the diced tomatoes and the head of 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 simmer.
- Blend the mixture until smooth.
- Stir in the heavy cream and heat through.
- Serve hot.
Uwagi
- Use fresh herbs for added flavor.
- Can be served with crusty bread.
- Store leftovers in the fridge for up to three days.
- Czas Przygotowania: 10 minutes
- Czas gotowania: 30 minutes
- Kategoria: Soup
- Sposób: Roasting and blending
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 1 cup
- Kalorie: 250
- Cukier: 5g
- Sód: 400mg
- Kwasy: 20g
- Nasycony tłuszcz: 10g
- Tłuszcze Nienasycone: 7g
- Tłuszcze trans: 0g
- Węglowodany: 15g
- Włókno: 3g
- Białko: 4g
- Cholesterol: 40mg
Słowa kluczowe: creamy roasted garlic tomato soup
