Description
A rich and creamy tomato soup that features roasted garlic for depth of flavor.
Ingredients
Scale
- 2 tablespoons Olive oil
- 1 head Garlic
- 2 cans Whole tomatoes
- 1 cup Vegetable broth
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Red pepper flakes
- 1 cup Heavy cream
- to taste Fresh basil leaves
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the top off the head of garlic, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes until golden and soft.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the canned whole tomatoes, vegetable broth, salt, black pepper, and red pepper flakes. Stir and let simmer for 10 minutes.
- Once cool, squeeze the roasted garlic cloves into the pot, discarding the skins. Blend everything together until smooth.
- Stir in the heavy cream and heat gently over low heat for 5 minutes.
- Ladle the soup into bowls and top with fresh basil leaves.
Notes
- This recipe is perfect for cold weather and pairs well with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg