Ingredients
- 6–8 ripe tomatoes, halved or quartered
- 2 whole garlic bulbs
- 3 tbsp olive oil, divided
- 1 medium onion, chopped
- 1 small carrot or celery stalk, chopped (optional)
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream or half-and-half
- Salt and freshly ground black pepper to taste
- 1 tsp fresh basil or thyme (optional)
- Optional: 1 tsp sugar or honey
Instructions
- Preheat oven to 400°F (200°C). Place halved tomatoes and whole garlic bulbs (top trimmed) on a baking sheet. Drizzle with 2 tbsp olive oil and roast for 25–30 minutes until caramelized.
- Let cool slightly, then squeeze roasted garlic cloves from skins.
- In a large pot, heat 1 tbsp olive oil over medium heat. Sauté onion (and carrot or celery if using) until soft and translucent.
- Add roasted tomatoes and garlic to the pot. Pour in broth to cover the ingredients.
- Bring to a simmer and cook for 10 minutes to blend flavors.
- Use an immersion blender (or transfer to a blender in batches) to purée the soup until smooth.
- Return soup to pot, stir in cream, and heat gently.
- Season with salt, pepper, and optional sugar or honey to balance acidity.
- Stir in fresh basil or thyme just before serving.
Notes
- Use canned tomatoes for a shortcut—no roasting needed.
- Substitute cream with coconut milk or cashew cream for a vegan version.
- Add roasted bell peppers for extra depth.
- Swirl in pesto or Greek yogurt for a herby or tangy finish.
- Freeze without cream and add it when reheating for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop & Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
