Roasted Garlic Tomato Soup Recipe
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
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Vegetables
Herbs and Spices
Liquids
Oils
Method
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.
- 2
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.
