Roasted Garlic Tomato Soup (Printable Version)
# What You'll Need:
→ Produce
01 -
1/4 cup basil leaves, freshly picked
02 -
1 small onion, diced up
03 -
1 head garlic, whole
04 -
2 pounds ripe Roma or vine tomatoes, sliced in half
→ Pantry
05 -
Salt as needed
06 -
1/2 teaspoon red pepper flakes, use if you like some kick
07 -
Black pepper to your liking
08 -
2 tablespoons olive oil, split with a splash more for topping
→ Liquids
09 -
1/2 cup coconut milk or heavy cream
10 -
2 cups chicken or veggie broth
# How to Make It:
01 -
Spoon your soup into bowls and top it with some fresh basil, a little swirl of cream, or crispy roasted cherry tomatoes if you have them. Enjoy while it’s hot.
02 -
Drop in the coconut milk or cream. Keep it over low heat for about 5–10 minutes so everything comes together. Try it and add salt, black pepper, and red pepper flakes if you're in the mood.
03 -
Grab an immersion blender and blend everything right in the pot till smooth (or use a regular blender if you want).
04 -
Squeeze those soft, roasted garlic cloves out of their skins straight into the pot. Toss in the roasted tomatoes, your veggie or chicken stock, plus the fresh basil leaves.
05 -
Heat the last tablespoon of olive oil in your large pot on medium. Add the chopped onion and sauté for about 5 minutes until tender.
06 -
Pop tomato halves cut side up on your baking sheet. Drizzle on a tablespoon of oil, sprinkle a little salt and black pepper. Slice the top off the garlic head, pour on the rest of the oil, wrap in foil and park next to the tomatoes. Bake at 400°F (200°C) for 30–35 minutes, until tomatoes look jammy and the garlic’s super soft. Let them cool a bit.
07 -
Set your oven to 400°F (200°C). Put some parchment paper on a baking sheet.
# Additional Tips:
01 -
Want it extra silky? Pour the blended soup through a sieve.
02 -
Coconut milk makes it creamy without any dairy needed.