Tomato and Roasted Garlic Soup
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Unrated
-
Prep Time
10 mins
-
Cook Time
2 hrs 10 mins
-
Total Time
2 hrs 20 mins
-
Servings
6 servings
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Calories
157 kcal
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Course
Main Course, Soup
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Cuisine
American
Tomato and Roasted Garlic Soup
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This homemade Tomato and Roasted Garlic Soup with rich roasted garlic and vibrant tomatoes is easy, versatile, and delicious!
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Ingredients
For the roasted garlic:
- 1 head garlic
- 1 tablespoon olive oil
- Pinch salt and pepper
For the soup:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion finely chopped
- 2 tablespoons all-purpose flour
- 20 ounces canned whole plum tomatoes with their juice
- 3 cups chicken broth
- 1 head roasted garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 large fresh basil leaves
- 6 tablespoons sour cream for garnish
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Instructions
Roast the Garlic
- Preheat the oven to 425 degrees.
- Remove any loose papery skin from the outside of the head of garlic. Cut a slice from the top of the head to expose the cloves.
- Place the garlic on a square of aluminum foil (lined with parchment if desired, but optional). Drizzle with the olive oil and sprinkle with a pinch of salt and pepper.
- Wrap the garlic in the foil and place in the oven to bake.
- Start checking the garlic at 40 minutes and check every 10 minutes until done.
- Remove from the oven and allow the garlic to cool before handling.
- Remove the cloves from the skin of the garlic by gently pressing the sides of the head of garlic. Be sure to extract all the garlic cloves.
Make the Soup
- Add the oil and butter to a large Dutch oven or soup pot over medium-low heat.
- When the butter is melted, add the onion and cook, stirring occasionally, until soft but not browned, about 7-8 minutes.
- Add the flour and stir to coat the onion. Cook for an additional 2-3 minutes, stirring frequently.
- Add the tomatoes with their juice, chicken broth, garlic, salt, and pepper. Roughly tear the basil leaves and add them to the pot.
- Increase the heat to medium-high. Bring the soup to a simmer, stirring frequently.
- Reduce the heat to low. Cover and cook for 40 minutes.
- Puree the soup with a hand-held stick blender or in small batches in a regular blender.
- Taste for seasoning and adjust if needed.
- Serve warm with a dollop of sour cream if desired.
Notes
- Roasting the garlic may be done up to four days in advance. Store in the refrigerator until ready to use.
- Leftover soup can be stored in an airtight container in the refrigerator for up to three days or frozen for three months. Thaw in the refrigerator overnight and reheat over low heat on the stovetop.
Nutrition Information
Show Details
Serving
1
Calories
157kcal
(8%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
14mg
(5%)
Sodium
850mg
(35%)
Potassium
331mg
(9%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
946IU
(19%)
Vitamin C
17mg
(19%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 157kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 850mg | 35% |
| Potassium | 331mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 946IU | 19% |
| Vitamin C | 17mg | 19% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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