Ingredients
Scale
- 2 heads garlic
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Cut the tops off the garlic heads, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 45-60 minutes, or until soft and fragrant. Let cool slightly.
- 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: Squeeze the roasted garlic cloves from their skins into the pot with the onions. Add the crushed tomatoes, tomato sauce, and vegetable broth. Bring to a simmer.
- Step 4: Reduce heat and simmer for 20-25 minutes to allow 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 season with salt and pepper to taste. Heat gently, being careful not to boil. Serve hot and garnish as desired.
Notes
- For longer storage, cool the soup completely before transferring it to an airtight container and refrigerating for up to 3 days.
- Reheat gently over low heat on the stovetop, stirring occasionally, to prevent scorching and maintain the creamy texture.
- Top each bowl with a swirl of extra cream, a sprinkle of fresh basil, and some homemade croutons for added flavor and texture.
- Roasting the garlic longer will result in a sweeter, more caramelized flavor, so don't be afraid to let it go for the full 60 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American