Silky roasted garlic and tomato soup brightened with herbs and finished with cream for a comforting, indulgently smooth bowl of cozy goodness.

2 heads garlic

2 tablespoons olive oil

1 large onion, chopped

1 carrot, chopped

2 celery stalks, chopped

2 (28‑oz) cans whole or crushed tomatoes, or equivalent fresh tomatoes

4 cups vegetable or chicken broth

½ cup heavy cream or half‑and‑half

1 teaspoon dried basil or a few fresh basil leaves

½ teaspoon dried oregano

Salt and pepper, to taste

Optional garnish: croutons, fresh basil, drizzle of cream

Cook Mode Prevent your screen from going dark

Preheat oven to 400°F (200°C). Slice tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
Meanwhile, sauté onion, carrot, and celery in a pot with olive oil over medium heat until translucent, about 5–7 minutes.
Squeeze roasted garlic cloves into the pot. Add tomatoes (with juices) and broth. Stir in basil, oregano, salt, and pepper.
Simmer soup gently for about 20 minutes to meld flavors.
Puree the soup until smooth using an immersion blender or in batches with a regular blender.
Stir in heavy cream or half‑and‑half and simmer another 2–3 minutes to heat through. Taste and adjust seasoning.
Ladle into bowls and garnish with croutons, basil leaves, or a swirl of cream if desired.

Stir in pesto or grated Parmesan for richness.

Add smoked paprika or cayenne for smoky or spicy notes.

Fold in roasted red peppers before blending for depth.

Use coconut milk or cashew cream for a vegan version.

Stir in chopped spinach or kale just before serving for added greens.