Description
A creamy and comforting roasted garlic tomato soup, packed with flavor from roasted garlic, aromatic vegetables, and a touch of cream. Perfect with crusty bread or grilled cheese!
Ingredients
Scale
- 1 head of garlic
- 2 tablespoons olive oil
- Pinch of salt
- Pinch of black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- Optional: Crusty bread, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the garlic: Cut off the top of the garlic head, exposing the individual cloves. Don’t worry about peeling them.
- Drizzle with olive oil: Place the garlic head on a small piece of aluminum foil. Drizzle the exposed cloves with about 2 tablespoons of olive oil, making sure the oil gets into all the crevices.
- Season: Sprinkle with a pinch of salt and pepper.
- Wrap and roast: Wrap the garlic head tightly in the aluminum foil. This will steam the garlic and keep it from burning.
- Roast for 40-60 minutes: Place the foil packet in the preheated oven and roast for 40-60 minutes, or until the garlic cloves are soft and easily pierced with a fork. The roasting time will depend on the size of your garlic head.
- Cool slightly: Remove the garlic from the oven and let it cool slightly before handling.
- Squeeze out the garlic: Once cool enough to handle, carefully squeeze the roasted garlic cloves out of their skins into a small bowl. They should be soft and easily slip out.
- Sauté the vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent burning.
- Add the spices: Stir in the dried oregano and red pepper flakes (if using). Cook for another minute, until fragrant. This helps to bloom the spices and release their flavors.
- Add the tomatoes and garlic: Add the crushed tomatoes, tomato sauce, and the roasted garlic cloves to the pot. Stir well to combine.
- Add the broth: Pour in the vegetable broth (or chicken broth). Bring the mixture to a simmer.
- Simmer: Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.
- Blend the soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. If using a regular blender, be sure to vent the lid to prevent pressure from building up. You may need to do this in batches.
- Return to the pot: Pour the blended soup back into the pot.
- Stir in the cream: Stir in the heavy cream (or coconut cream) until well combined. Heat through gently, but do not boil.
- Season to taste: Season with salt and pepper to taste. Remember that the amount of salt needed will depend on the saltiness of your broth and tomatoes.
- Garnish: Ladle the soup into bowls and garnish with fresh basil leaves. A swirl of cream or a drizzle of olive oil also adds a nice touch.
- Serve: Serve hot with crusty bread for dipping. Grilled cheese sandwiches are also a fantastic accompaniment!
Notes
- Roasting the garlic is crucial for the best flavor. Don’t skip this step!
- Feel free to customize the soup with other vegetables, spices, or protein.
- For a vegan version, use vegetable broth and coconut cream.
- The soup can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
- Blending the soup is essential for achieving a smooth and creamy texture.
- Serve with crusty bread, grilled cheese, or a dollop of pesto for added flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes