Creamy Roasted Tomato and Garlic Soup
This richly flavored soup features a velvety texture and aromatic notes of roasted garlic, making it perfect for cozy evenings or gatherings.
Servings: 6 servings
Calories: 350kcal
Ingredients
For roasting
- 3 tbsp olive oil Infuses the tomatoes and garlic with richness.
- 3–4 lbs ripe tomatoes, cut into wedges Juicy and vibrant, these are the star of the show.
- 2 whole garlic bulbs, tops sliced off Sweet and robust, these will add depth to the flavor.
For the soup base
- 1/2 medium onion, chopped Provides an aromatic base.
- 1 tbsp olive oil Enhances flavors when cooking the onion.
- 4 tbsp tomato paste Intensifies the tomato flavor.
- 2 cups vegetable broth Adds a savory element.
For creaminess
- 1 1/2 cups heavy cream Makes the soup luxuriously creamy.
Seasonings
- 1/2 tsp dried thyme Adds earthiness.
- 1/2 tsp red pepper flakes Optional for heat lovers.
- 1/2 tsp dried basil Classic herb for tomatoes.
- 1/2 tsp smoked paprika Infuses a subtle smokiness.
- 1 tsp salt Adjust to taste.
- 1/2 tsp black pepper For a gentle spice.
- 1/2 tsp dried oregano Adds pastoral notes.
- 1/2 tsp dried parsley Offers fresh undertones.
For serving
- 1 drizzle olive oil A finishing touch for elegance.
- 1 serving crusty bread or grilled cheese Ideal for dipping!
- to taste leaves fresh basil leaves A pop of freshness.
Instructions
Preparation
- Preheat oven to 400°F (200°C). Place the tomatoes and both garlic bulbs on a baking sheet. Drizzle with 3 tbsp olive oil and lightly season with a pinch of salt and pepper. Roast for 30–35 minutes until the tomatoes are tender and caramelized. Allow the garlic to cool, then squeeze out the soft cloves.
- In a pot, heat 1 tbsp olive oil over medium heat. Add the chopped onion, cooking for 1–2 minutes until soft and translucent. Remove from heat and set aside.
Blending and Simmering
- In a blender, combine the roasted tomatoes, squeezed garlic cloves, sautéed onion, 4 tbsp tomato paste, and 2 cups vegetable broth. Blend until completely smooth.
- Pour the blended mixture back into the pot. Add 1 1/2 cups heavy cream and the dried thyme, red pepper flakes (if using), dried basil, smoked paprika, salt, black pepper, oregano, and parsley. Simmer on low for about 5–6 minutes while stirring occasionally.
Serving
- Ladle the soup into bowls and top with fresh basil leaves and a drizzle of olive oil. Pair with crusty bread or grilled cheese.
Notes
For deeper flavor, roast tomatoes longer until starting to crisp. Substitute heavy cream with coconut cream for a lighter version. Adjust red pepper flakes based on spice preference. Consider adding fresh herbs for enhanced flavor.