Creamy Roasted Tomato and Garlic Soup
This rich and velvety roasted tomato soup is bursting with the sweet, caramelized flavors of fresh garden tomatoes and roasted garlic. A touch of cream adds a luxurious texture, making this the ultimate comforting meal.
Instructions
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1
Preheat oven to 400°F. Toss the quartered tomatoes with 1/4 cup of canola oil and the minced garlic. Spread the tomato mixture on a greased baking sheet and roast for 15-20 minutes, stirring occasionally, until the tomatoes are softened. Remove and discard the skins.
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2
In a Dutch oven, sauté the chopped onion in the remaining 2 tablespoons of canola oil until tender. Add the roasted tomatoes, water, salt, and crushed red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes, allowing the flavors to blend.
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3
Working in batches, carefully transfer the soup to a blender and process until smooth. Return the blended soup to the Dutch oven and stir in the heavy whipping cream. Heat through, being careful not to boil. Garnish with fresh basil leaves, if desired.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
