Roasted Garlic Tomato Soup (Print-Friendly Version)
# What You'll Need:
→ Produce
01 -
1/4 cup basil leaves, fresh
02 -
1 small onion, diced
03 -
1 whole garlic bulb
04 -
2 pounds ripe Roma or vine tomatoes, split in half
→ Pantry
05 -
Black pepper as much as you need
06 -
Red pepper flakes, about 1/2 teaspoon, only if you like it spicy
07 -
Two tablespoons olive oil, split up and a little extra to drizzle
08 -
Salt, as needed
→ Liquids
09 -
Half cup heavy cream or go with coconut milk
10 -
2 cups chicken or vegetable broth
# Step-by-Step Directions:
01 -
Spoon the soup into bowls. Top with more basil, extra cream swirls, or if you want, some roasted tomatoes. Enjoy it warm.
02 -
Put the soup back in the pot if you've poured it out. Slowly mix in coconut milk or heavy cream. Let it bubble gently for 5-10 minutes so the flavors blend. Season with salt and pepper. Throw in the red pepper flakes if you like more heat.
03 -
Blend everything right in the pot using an immersion blender. Or, if you’d rather, pour it into a regular blender in batches. Keep going until it’s totally smooth.
04 -
Squeeze those roasted garlic cloves right out of their skins and pop them into your pot. Toss in the tomato halves, pour in the broth, and drop in those basil leaves.
05 -
Heat your last bit of olive oil in a big pot on medium. Toss in your chopped onion and let it cook for about 5 minutes, or until it’s nice and soft.
06 -
Set out the tomato halves, cut side facing up, on your lined baking sheet. Add a drizzle of olive oil and a little salt and pepper. Chop the top off the garlic bulb, pour on some olive oil, wrap it in foil, and set it next to your tomatoes. Let everything roast for roughly 30 to 35 minutes, until the tomatoes get a little dark and the garlic turns all soft. Let it all cool down a bit.
07 -
Fire up your oven to 400°F (200°C), and put parchment paper on a baking sheet.
# Helpful Notes:
01 -
If you want it even smoother, push the soup through a mesh sieve once it’s blended.
02 -
Use coconut milk if you don’t eat dairy—it still keeps things nice and creamy.