Roasted Garlic Tomato Soup Recipe
Recipe information
Make Roasted Garlic Tomato Soup in just 1h . Smooth tomato purée combined with sweet and mellow roasted garlic in a vegetarian broth with hints of basil, fennel and sweet cream.
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Ingredients
Vegetables
Herbs and Spices
Liquids
Oils
Preparation
1. Roast the Garlic
Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb to expose the cloves and drizzle with 1 tablespoon of olive oil. Wrap the bulb in aluminum foil and roast in the oven for 30-35 minutes until soft and caramelized. Allow to cool slightly before squeezing the cloves out of their skins.
Cooking
3. Sauté the Vegetables
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the onions are translucent.
4. Add Tomatoes and Spices
Stir in the chopped Roma tomatoes, roasted garlic, fennel seeds, salt, and black pepper. Cook for an additional 5 minutes, allowing the tomatoes to soften.
5. Add Broth and Simmer
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld.
6. Blend the Soup
Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend it to your desired consistency.
7. Finish with Cream and Basil
Stir in the heavy cream and fresh basil leaves. Heat the soup gently, but do not boil. Taste and adjust seasoning if necessary.
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