Best Ever Garlic Tomato Soup
Experience tomato soup like never before with this recipe that roasts garlic and tomatoes to bring out their natural sweetness and depth of flavor. The addition of cream creates a symphony of deliciousness that's simply irresistible and comforting, perfect for a chilly day.
Equipment
- Oven
- Baking sheets
- Parchment paper
- Large pot or Dutch oven
- Blender or immersion blender
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Foil
Ingredients
- 2 heads of garlic
- 2 pounds ripe tomatoes Roma or on-the-vine
- 2 tablespoons olive oil, plus more for drizzling
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth or chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and freshly ground black pepper to taste
- ½ cup heavy cream or coconut cream
- Fresh basil leaves, for garnish optional
- Parmesan cheese, grated, for garnish optional
- 1 teaspoon sugar optional, to balance acidity
Instructions
- Preheat oven to 400°F (200°C). Slice off the top of each garlic head, exposing the cloves. Drizzle with olive oil, wrap in foil, and roast for 40-45 minutes, or until the cloves are soft and fragrant.
- While the garlic is roasting, core and halve the tomatoes. Place them cut-side up on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and roast for 30-40 minutes, or until softened and slightly caramelized.
- 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 softened.
- Once the garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins into the pot with the vegetables. Add the crushed tomatoes, dried oregano, and dried basil. Stir well to combine.
- Pour in the vegetable broth (or chicken broth) and bring the mixture to a simmer. Add the roasted tomatoes. Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld together.
- Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot. Be careful when blending hot liquids.
- Return the blended soup to the pot. Stir in the heavy cream (or coconut cream) and heat through gently. Do not boil. Taste and adjust seasonings as needed. Add a pinch of sugar to balance the acidity if needed.
- Ladle the soup into bowls. Garnish with fresh basil leaves and grated Parmesan cheese, if desired. Serve immediately.
Notes
For a richer flavor, use chicken broth instead of vegetable broth. To make this soup vegan, substitute coconut cream for heavy cream. Soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. For a spicier kick, add a pinch of red pepper flakes while simmering. If the soup is too acidic, add a pinch of baking soda.