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–+ servings
C. Motter Cindy

Creamy Roasted Garlic Tomato Soup

A comforting and creamy roasted garlic tomato soup that's perfect for cozy evenings. This easy dinner recipe features roasted tomatoes and garlic for a rich, flavorful soup.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large Tomatoes Roma or vine ripened tomatoes
  • 2 heads Garlic Whole heads
  • 1 large Onion Yellow onion, roughly chopped
  • 3 tbsp Olive Oil Extra virgin olive oil
  • 4 cups Vegetable Broth
  • 1 cup Heavy Cream
  • 2 tbsp Fresh Basil Chopped
  • 1 tbsp Fresh Thyme Chopped
  • 2 Bay Leaves
  • 1 tsp Salt Sea salt
  • 1 tsp Black Pepper Freshly cracked
  • 1 tbsp Butter

Equipment

  • oven
  • Large Baking Sheet
  • Large pot
  • Immersion Blender

Method
 

Preheat and Prepare
    Roast the Vegetables
      Blend the Soup
        Finish the Soup

          Nutrition

          Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 15g

          Notes

          This soup stores beautifully, often tasting even better the next day as the tomato garlic flavors continue to develop. Store it in an airtight container in the refrigerator for up to 4 days. When reheating, do so over low heat on the stove, stirring occasionally to prevent the cream from separating. If you choose to freeze it, I recommend freezing the soup before adding the heavy cream. It will last in the freezer for up to 3 months. Simply thaw and stir in the cream while reheating for that fresh easy soup recipe taste.
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