Description
A rich and creamy soup made with roasted garlic and ripe tomatoes, perfect for a cozy meal.
Ingredients
Scale
- 2 cups ripe tomatoes, chopped
- 1 head of garlic, roasted
- 1 medium onion, diced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt, to taste
- Black pepper, to taste
- Fresh basil, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the garlic by cutting the top off the head and drizzling with olive oil. Wrap in foil and bake for 30-35 minutes.
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
- Add the chopped tomatoes and cook for another 5 minutes.
- Squeeze the roasted garlic out of its skin and add it to the pot.
- Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes.
- Blend the soup until smooth, then return to the pot.
- Stir in the heavy cream and season with salt and pepper. Heat through.
- Serve hot, garnished with fresh basil.
Notes
- For a vegan version, substitute heavy cream with coconut cream or a plant-based cream alternative.
- Adjust the amount of garlic based on your preference for garlic flavor.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg