Ingredients
Scale
- 2 heads of garlic
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 2 (28 ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
Instructions
- Step 1: Preheat oven to 400°F (200°C). Slice the tops off the garlic heads, exposing the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 45-60 minutes, or until the cloves are soft and easily squeezed out.
- Step 2: While the garlic is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Step 3: Once the garlic is roasted, let it cool slightly, then squeeze the roasted garlic cloves into the pot with the onions. Add the crushed tomatoes, vegetable broth, dried basil, and red pepper flakes (if using).
- Step 4: Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
- Step 5: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
- Step 6: Stir in the heavy cream and heat through. Season with salt and pepper to taste. Serve hot and enjoy!
Notes
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days, becoming even more flavorful as it sits.
- For a quick and easy reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, to prevent scorching.
- Garnish with a swirl of cream and a sprinkle of fresh basil or a toasted crouton for an elevated presentation.
- Roasting the garlic longer, until deeply golden and caramelized, intensifies its sweetness and adds a richer depth of flavor to the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American