Description
A deeply flavorful, easy-to-make soup that relies on roasting tomatoes and a whole head of garlic for a rich, sweet, and complex taste. It is perfect for meal prep, freezes beautifully, and serves as a versatile base for various meals.
Ingredients
- 1 whole head garlic (about 150g)
- 28 oz (800g) San Marzano style crushed tomatoes or whole peeled tomatoes
- 1 large yellow onion (about 250g), chopped into rough chunks
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons tomato paste
- 1 cup (240ml) low-sodium vegetable or chicken broth
- ½ cup (120ml) heavy cream or full-fat coconut cream
- ½ cup (15g) fresh basil, chopped
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- Optional: ½ teaspoon red pepper flakes
- Optional: 1 tablespoon butter
Instructions
- Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose cloves, drizzle with a little olive oil, wrap loosely in aluminum foil, and set aside.
- On a large rimmed baking sheet, combine chopped onion, canned tomatoes (draining excess liquid if using whole peeled), tomato paste, and 2 tablespoons of olive oil. Toss to coat.
- Place the foil-wrapped garlic on the baking sheet with the tomato mixture. Roast for 40-45 minutes until onions are caramelized, tomatoes are jammy, and garlic is soft.
- Remove from oven and let cool for 5 minutes. Squeeze the roasted garlic cloves out of their skins into a paste; discard skins.
- Transfer the roasted tomato-onion mixture and squeezed garlic to a blender. Add the broth and blend on high until completely smooth.
- Pour the blended soup into a large pot or Dutch oven. Bring to a gentle simmer over medium-low heat.
- Stir in the heavy cream (or coconut cream) and the remaining tablespoon of olive oil. Simmer for 5-10 minutes to let flavors meld.
- Taste and adjust seasoning with salt and pepper. If too thick, add more broth; if too thin, simmer longer.
- Turn off heat and stir in fresh chopped basil. Add butter if desired for extra richness.
- Serve immediately or cool completely before storing in the refrigerator or freezer.
Notes
[‘Do not rush the roasting process; browning the tomatoes and onions is essential for deep flavor.’, ‘If the soup tastes too acidic, add a pinch of sugar or baking soda to balance it.’, ‘For extra smoothness, strain the blended soup through a fine-mesh sieve.’, “Cool soup to room temperature before freezing to prevent ice crystals and protect your freezer’s temperature.”, ‘Reheat gently over low heat to prevent the cream from separating.’]
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 12
- Sodium: 350
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 4
- Protein: 4
Keywords: tomato soup, roasted garlic, meal prep, creamy soup, vegetarian, gluten-free, comfort food, easy dinner