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When the weather turns chilly and the leaves begin to fall, there’s nothing quite like a warm bowl of soup to provide comfort and nourishment. Among the myriad of soup options, Creamy Roasted Garlic Tomato Soup stands out as a quintessential favorite, captivating the taste buds with its rich, velvety texture and deep, complex flavors. This delightful dish combines the sweetness of ripe tomatoes with the aromatic warmth of roasted garlic, creating a comforting meal that is both satisfying and nutritious.

Creamy Roasted Garlic Tomato Soup

Warm up with this delicious creamy roasted garlic tomato soup that's perfect for any season! With ingredients like fresh tomatoes, roasted garlic, and a hint of balsamic vinegar, this comforting dish delivers rich flavors in every spoonful. Whether you enjoy it with heavy cream or opt for a vegan cashew cream, it's a delightful recipe that everyone will love. Perfect for cozy dinners or as a starter at gatherings, garnished with fresh basil for an extra touch. Enjoy!
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Ingredients
  

6 large ripe tomatoes, halved

1 head of garlic

1 medium onion, chopped

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

4 cups vegetable broth

1 tablespoon balsamic vinegar

1 cup heavy cream (or cashew cream for a vegan option)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Place the halved tomatoes and the whole head of garlic (wrapped in aluminum foil) on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.

      Roast in the oven for about 25-30 minutes, until the tomatoes are caramelized and the garlic is soft.

        In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

          Add the roasted tomatoes and pressed garlic (squeeze the cloves out of their skins) to the pot.

            Stir in the dried basil and oregano, then pour in the vegetable broth. Bring the mixture to a simmer and let it cook for 10-15 minutes to combine the flavors.

              Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup to a countertop blender in batches.

                Once blended, stir in the balsamic vinegar and heavy cream. Simmer for an additional 5 minutes, adjusting salt and pepper to taste.

                  Serve hot, garnished with fresh basil leaves and a drizzle of cream if desired.

                    Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4