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 oregano
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Cut the tops off of the garlic heads, exposing the cloves. Drizzle 1 tablespoon of olive oil over the garlic, wrap in foil, and roast for 45-60 minutes, or until cloves are soft and golden.
- Step 2: While 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 and cooled slightly, squeeze the roasted garlic cloves out of their skins and into the pot with the onions. Stir in the crushed tomatoes, vegetable broth, and dried oregano. Season with salt and pepper to taste.
- Step 4: Bring the soup to a simmer, then reduce heat and let simmer for at least 15 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 heat through. Taste and adjust seasoning as needed. Serve hot and garnish as desired (e.g., with fresh basil, croutons, or a swirl of cream).
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days for the best flavor.
- Gently reheat the soup over medium-low heat, stirring occasionally, to prevent scorching and maintain its creamy texture.
- Garnish your bowl with a dollop of mascarpone cheese and a sprinkle of red pepper flakes for an extra layer of richness and a touch of heat.
- Roasting the garlic a day ahead not only saves time but also intensifies its sweet, nutty flavor in the final soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American