Roasted Garlic Tomato Soup: The Ultimate Comfort Food Recipe

Method

1. Roast the Garlic: Preheat oven to 400u00b0F (200u00b0C). Cut off the top of each garlic head, exposing the cloves. Place each garlic head on a piece of aluminum foil, drizzle generously with olive oil, and wrap tightly. Roast for 45-60 minutes, or until the cloves are soft and golden brown. Let cool slightly.
2. Sautu00e9 Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add onion, carrots, and celery. Sautu00e9 for 8-10 minutes, until softened and slightly translucent.
3. Add Tomatoes and Seasonings: Add chopped fresh tomatoes and crushed tomatoes to the pot. Stir in oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.
4. Simmer: Bring the mixture to a simmer, then reduce heat to low, cover, and simmer for 20-25 minutes, until the tomatoes are softened.
5. Add Roasted Garlic and Broth: Squeeze the roasted garlic cloves out of their skins into the pot with the tomato mixture. Discard the skins. Pour in the vegetable broth (or chicken broth).
6. Simmer Again: Bring the soup back to a simmer, then reduce the heat to low, cover, and simmer for another 10-15 minutes.
7. Blend: Carefully transfer the soup to a blender (in batches if using a regular blender) or use an immersion blender. Blend until completely smooth and creamy.
8. Return to Pot (if needed): If you used a regular blender, carefully pour the blended soup back into the pot.
9. Adjust Seasoning: Taste the soup and adjust the seasoning as needed.
10. Add Cream (Optional): Stir in heavy cream or coconut cream (if using).
11. Heat Through: Heat the soup through gently over low heat. Do not boil after adding the cream.
12. Serve: Ladle the soup into bowls. Garnish with fresh basil leaves and a drizzle of olive oil. Serve immediately with crusty bread for dipping.