This Roasted Garlic Tomato Soup is packed with flavor and so rich and creamy! Incredibly simple to make, this soup is best paired with a buttery grilled cheese!
Preheat oven to 400 degrees. Peel the excess paper off of the garlic bulb. Carefully chop the top half of the garlic off, just enough to expose the cloves. Place the garlic on top of a sheet of aluminum foil. Add a splash of olive oil, a pinch of salt and a crack of black pepper and gently wrap it in the foil. Place in the oven and roast for 35-40 minutes or until the cloves are fork tender.
Dice the onions. In a large pot, add the salted butter and let it melt over medium heat. Once it's melted, add in the onions as well as a pinch of salt. Let cook for 2-3 minutes.
Add in the tomatoes and the chicken stock and let it come to a boil. Reduce the heat to low/medium simmer.
Taste and then add salt (I recommend starting with 1/2 teaspoon). Let the soup simmer and cook, uncovered, for about 30 minutes or so.
When both the soup and garlic are done, carefully add them to a heat safe blender OR use an immersion blender. Blend until you reach your desired consistency.
Put back into the pot. Taste and adjust for seasoning again. Top with fresh basil, fresh cracked black pepper and a serve with a buttery grilled cheese. Enjoy!
This makes enough for 2 generous servings with a little bit leftover. Store the leftovers in a tightly sealed tupperware container in the fridge for up to 2-3 days.