Dive into the heartwarming embrace of our Savory Tomato and Roasted Garlic Soup, where every spoonful is a symphony of flavors. This soup combines the rich, tangy essence of ripe tomatoes with the deep, mellow sweetness of roasted garlic. It's more than a soup; it's a comforting hug on a chilly day, a nostalgic journey to your grandmother's kitchen, and a celebration of simple, yet profound flavors.
Preparation and Cooking Times
- Prep Time: 15 minutes (excluding garlic roasting time)
- Cook Time: 30 minutes
- Total Time: 45 minutes
Servings and Serving Size
- Servings: 4
- Serving Size: 1 bowl (approximately 250 ml or 1 cup)
Nutritional Profile
- Calories: 180 kcal per serving
- Protein: 4g
- Carbohydrates: 20g
- Fat: 10g
- Sodium: 410mg
- Fiber: 3g
Ingredients
- Ripe tomatoes, chopped: 800g (1.76 pounds or 28.2 ounces)
- Whole garlic bulb: 60g (2.1 ounces)
- Olive oil: 30ml (1 ounce)
- Vegetable broth: 960ml (32 ounces)
- Onion, diced: 100g (3.5 ounces)
- Dried basil: 5g (0.18 ounces)
- Dried thyme: 2g (0.07 ounces)
- Salt and pepper to taste
- Heavy cream (optional): 120ml (4 ounces)
- Fresh basil for garnish
Detailed Method of Preparation
- Roasting Garlic: Preheat oven to 200°C (400°F). Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until tender and golden.
- Cooking Onions: In a large pot, heat olive oil over medium heat. Add diced onions and cook until translucent.
- Adding Tomatoes and Spices: Add chopped tomatoes, dried basil, thyme, salt, and pepper. Cook for 10 minutes.
- Blending Garlic: Squeeze the roasted garlic cloves into the soup pot. Stir well.
- Simmering Soup: Pour in vegetable broth. Bring to a boil, then simmer for 20 minutes.
- Blending Soup: Use an immersion blender to puree the soup until smooth.
- Adding Cream: Stir in heavy cream if using, and heat through.
Tips for Culinary Success
- Use ripe, in-season tomatoes for the best flavor.
- For a vegan version, omit the cream or use a plant-based alternative.
- Garnish with croutons or a swirl of pesto for added texture and flavor.
Frequently Asked Questions (FAQs)
Can I use canned tomatoes?
Yes, canned tomatoes can be used, especially when fresh tomatoes are not in season.
How long does this soup keep?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Can I make this soup in advance?
Absolutely! This soup's flavor deepens when made a day ahead.
Is this soup gluten-free?
Yes, as long as the vegetable broth used is gluten-free.