Description
A velvety, comforting soup made with roasted tomatoes, sweet garlic, and a swirl of cream. It’s the perfect balance of savory, sweet, and tangy flavors—ideal for cozy nights or sharing with friends.
Ingredients
- 6-8 ripe tomatoes (Roma or plum work best), halved
- 1 whole garlic bulb, top sliced off
- 1 yellow onion, chopped
- 2 tbsp olive oil
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1 tsp paprika
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh basil, chopped (for garnish)
- Optional: Parmesan cheese, for garnish
- Optional: Red pepper flakes, for extra heat
Instructions
- Preheat your oven to 400°F (200°C). Arrange the halved tomatoes and the whole garlic bulb (top sliced off) on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 40-45 minutes, until the tomatoes are caramelized and the garlic is soft.
- While the tomatoes and garlic roast, heat a little olive oil in a large pot over medium heat. Add the chopped onion and sauté for 8-10 minutes, until softened and slightly browned.
- Once the tomatoes and garlic are done, add them (along with their juices) to the pot with the onions. Squeeze the roasted garlic cloves out of their skins and into the pot.
- Pour in the vegetable or chicken broth and bring to a simmer. Cook for about 15 minutes to allow the flavors to meld.
- Blend the soup using an immersion blender (or a regular blender in batches) until smooth and creamy. Taste and adjust seasoning with salt, pepper, or extra red pepper flakes if desired.
- Return the soup to low heat and stir in the heavy cream. Simmer for a few more minutes until the soup is silky and heated through.
- Ladle into bowls and garnish with fresh basil and a sprinkle of Parmesan cheese (if using). Serve immediately with crusty bread or grilled cheese sandwiches for a perfect meal.
Notes
- If you don’t have fresh tomatoes, use canned whole tomatoes. Drain them before roasting, and adjust the salt as needed.
- For a dairy-free version, swap the heavy cream for coconut milk or cashew cream and use vegetable broth.
- If you prefer a spicier version, add more red pepper flakes or a pinch of smoked paprika during the roasting process.
