Roast Tomato and Garlic Soup (Stovetop and Instant Pot)
A rich and smooth delicious soup, this easy tomato garlic soup is quite flavourful and is only made with a handful of basic ingredients. On rainy days where I want to do nothing but snuggle up on the couch, this easy tomato and garlic soup is my go-to soup!
Place halved tomatoes, cut side up into a baking tray and drizzle with olive oil. Place it into the oven.
Loosely wrap 3 heads of garlic (top sliced off) into tin foil and place it into the oven to roast. Roast for everything for 35 minutes.
Once everything is done roasting, remove the garlic cloves from the head and turn it into a paste by squishing it with a knife.
Place the tomatoes, garlic, salt, pepper, basil, and vegetable stock into a pot and bring into a boil.
After simmering for 30-40 minutes, stirring it occasionally, transport to a blender and blend til smooth.
Before serving, stir in your cream
Instant Pot Instructions
Heat oven up to 400F. Place halved tomatoes, cut side up into a baking tray and drizzle with olive oil. Place it into the oven. Loosely wrap 3 heads of garlic (top sliced off) into tin foil and place it into the oven to roast. Roast for everything for 35 minutes.
Once everything is done roasting, remove the garlic cloves from the head and turn it into a paste by squishing it with a knife.
Place the tomatoes, garlic, salt, pepper, basil, and vegetable stock into the Instant Pot and set it on high pressure/manual for 10 minutes. Once it’s done, let the Instant Pot naturally release for 10 minutes.
Use a hand blender or regular blender and blend the soup until it’s smooth and creamy. Stir in your cream before serving.
Notes
Make it vegan, dairy-free, and Whole30 compliant: sub the heavy cream for unsweetened full-fat coconut cream or coconut milk