Description
A rich and flavorful creamy tomato soup made by roasting fresh tomatoes and garlic to build deep layers of flavor. The soup is finished with a vibrant roasted garlic and basil swirl, adding a sophisticated touch to a classic comfort food.
Ingredients
- 1.5 kg (3.3 lb) ripe tomatoes, such as Roma or San Marzano
- 1 whole head garlic, unpeeled, plus 2 cloves minced
- 60 ml (1/4 cup) olive oil, divided
- 1 large yellow onion, finely chopped
- 720 ml (3 cups) vegetable stock (low-sodium recommended)
- 150 ml (5/8 cup) heavy cream, divided (for soup and swirl)
- 30 g (2 tbsp) unsalted butter
- 5 g (1 tsp) granulated sugar
- Salt and freshly ground black pepper, to taste
- 30 g (1 cup packed) fresh basil leaves, plus garnish
Instructions
- Prepare Roasting Ingredients: Preheat oven to 400°F (200°C). Arrange tomatoes cut-side up on a parchment-lined baking sheet. Cut off the top of the whole garlic head, drizzle with 1 tablespoon of olive oil, and wrap in foil.
- Roast Tomatoes and Garlic: Roast tomatoes and wrapped garlic head for 30-40 minutes, or until tomatoes are caramelized and garlic is tender. Cool slightly.
- Sauté Aromatics: Squeeze roasted garlic from skin, reserving 2-3 cloves for garnish. In a large pot, sauté onion in 2 tablespoons olive oil for 8-10 minutes. Add minced garlic and cook for 1 minute.
- Simmer Soup Base: Add roasted tomatoes, remaining roasted garlic, and vegetable stock to the pot. Simmer for 15 minutes to deepen flavors. Remove from heat.
- Blend and Strain Soup: Carefully blend the soup mixture until smooth. For a silky texture, strain through a fine-mesh sieve into the pot.
- Finish and Season: Return pot to low heat. Stir in 1/2 cup heavy cream, butter, and sugar. Season with salt and pepper to taste; keep warm.
- Make Basil Swirl: Blend reserved olive oil, reserved roasted garlic cloves, packed basil leaves, and 2 tablespoons heavy cream until smooth and vibrant green.
- Serve: Ladle hot soup into bowls, drizzle generously with the basil swirl, and garnish with a fresh basil leaf.
Notes
For a silky, professional finish, strain the blended soup through a fine-mesh sieve to remove any remaining skins or seeds. To create a dairy-free version, substitute full-fat coconut milk or cashew cream for the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: roasting, simmering, blending
- Cuisine: general
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 37 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 38 mg