Creamy Roasted Tomato and Garlic Soup
A comforting, velvety soup made with roasted tomatoes and garlic, perfect for cozy dinners.
Servings: 6 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 3-4 pounds ripe tomatoes, cut into wedges Juicy and vibrant, adding depth of flavor.
- 2 whole garlic bulbs, tops sliced off When roasted, the garlic becomes sweet and mellow.
- 1/2 medium onion, chopped Provides a subtle sweetness and depth.
- 2 cups vegetable stock The base of the soup, adding a savory dimension.
- 1 1/2 cups heavy cream Rich and luscious, it gives the soup a creamy texture.
Flavor Enhancers
- 4 tbsp tomato paste Helps to concentrate the taste and enhances umami levels.
- 1/2 tsp smoked paprika Imparts a subtle smoky flavor.
- 1/2 tsp red pepper flakes (optional) A touch of heat, if desired.
- 1 tsp salt (adjust to taste) Enhances all the flavors.
- 1/2 tsp black pepper Adds a hint of spiciness.
- 1/2 tsp each dried oregano, basil, parsley, and thyme A blend of herbs that complements the tomatoes beautifully.
For Roasting
- 3 tbsp olive oil, for roasting Helps to caramelize the tomatoes and garlic.
For Cooking
- 1 tbsp olive oil, for sautéing Used in the cooking process to soften the onions.
Garnishes & Optional Additions
- Fresh basil for garnish (optional) Adds a fresh touch and brightens the dish's appearance.
- 1 slice grilled cheese sandwich (optional) A classic pairing for a complete meal.
- Drizzle of olive oil (optional) For a finishing touch to enhance richness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Spread the ripe tomatoes and garlic bulbs on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 30–35 minutes until beautifully caramelized. Allow to cool slightly, then squeeze the softened garlic cloves out of their skins.
Sauté Onions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, sautéing for about 1–2 minutes until soft and translucent. Remove from heat and set aside.
Blend the Soup
- In a blender, combine the roasted tomatoes, roasted garlic, sautéed onions, tomato paste, and vegetable stock. Blend until smooth and creamy.
Cook the Soup
- Pour the blended mixture back into the pot. Stir in the heavy cream, smoked paprika, dried herbs, red pepper flakes (if using), salt, and pepper. Bring to a boil, then reduce the heat and simmer for 5–6 minutes, stirring occasionally.
Serve
- Ladle the soup into bowls and garnish with fresh basil and a drizzle of olive oil, if desired. Enjoy hot, paired with a grilled cheese sandwich or crusty bread.
Notes
Consider adding a pinch of sugar to balance the acidity of the tomatoes. For a thicker soup, add more cream or cooked rice/pasta while blending. Try adding roasted red peppers or a touch of balsamic vinegar for extra flavor.