Tomato & Roasted Garlic Soup Recipe

Name: Tomato & Roasted Garlic Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 2 tablespoons olive oil; 1 1/4 cups chopped onion; 1 cup chopped green pepper; Pinch each kosher salt and black pepper; 1 1/2 tablespoons minced garlic; 2 tablespoons flour; 4 cups chicken broth or stock (to make your own, see page 168); 1 bulb Roasted Garlic (page 170); 1 can (28 ounces) crushed tomatoes; 1 bay leaf; 1 cup heavy cream; 1/2 cup freshly grated Parmigiano-Reggiano cheese; Tabasco sauce; 2 tablespoons freshly squeezed lemon juice; 20 fresh basil leaves, chopped

Servings: persons

1/4 cup butter
2 tablespoons olive oil
1 1/4 cups chopped onion
1 cup chopped green pepper
Pinch each kosher salt and black pepper
1 1/2 tablespoons minced garlic
2 tablespoons flour
4 cups chicken broth or stock (to make your own, see page 168)
1 bulb Roasted Garlic (page 170)
1 can (28 ounces) crushed tomatoes
1 bay leaf
1 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
Tabasco sauce
2 tablespoons freshly squeezed lemon juice
20 fresh basil leaves, chopped

1
Drop 2 tablespoons of the butter into a soup kettle along with the olive oil.
2
Melt them together over medium-high heat and add the onions and peppers; season with a pinch of salt and pepper.
3
Once theyre soft, toss in the minced garlic and cook for 1 minute more.
4
Sprinkle on the flour and stir it in well; then pour in the broth and mix.
5
Squeeze the roasted garlic cloves out of their skins into a small bowl and mash to a paste.
6
Stir the paste into the soup and bring to a boil.
7
Add the tomatoes and the bay leaf.
8
Bring to a boil again, cover the pot, and drop the heat back down to low.
9
Simmer for 15 minutes, til heated through.
10
Remove the bay leaf and pour in the cream.
11
Add the Parmigiano-Reggiano and zip up the taste with a generous amount of Tabasco.
12
Now stir in the lemon juice, the remaining 2 tablespoons of butter, and half of the chopped basil.
13
Ladle the soup into bowls and sprinkle the rest of the basil on top.

1078

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup butter, 2 tablespoons olive oil, 1 1/4 cups chopped onion, 1 cup chopped green pepper, and more.

Yes, Tomato & Roasted Garlic Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato & Roasted Garlic Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions