Creamy Roasted Tomato and Garlic Soup
A comforting blend of roasted tomatoes and garlic, this creamy soup is perfect for any occasion and easy to prepare.
Servings: 4 servings
Calories: 320kcal
Ingredients
For Roasting
- 3 tbsp olive oil for roasting
- 3–4 lbs ripe tomatoes, cut into wedges juicy and sweet, the star of the dish
- 2 whole garlic bulbs, tops sliced off roasting mellows their flavor
For Soup Base
- 1/2 medium onion, chopped for subtle sweetness and aromatic base
- 1 tbsp olive oil for sautéing
- 4 tbsp tomato paste intensifies tomato flavor
- 2 cups vegetable broth adds richness and depth
- 1.5 cups heavy cream creates a creamy texture
Spices and Seasonings
- 1/2 tsp dried thyme adds earthy aroma
- 1/2 tsp red pepper flakes optional heat
- 1/2 tsp dried basil complements tomatoes
- 1/2 tsp smoked paprika adds a touch of smokiness
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper for seasoning
- 1/2 tsp dried oregano adds classic Italian flavor
- 1/2 tsp dried parsley for freshness
For Serving
- to taste olive oil drizzle for flavor
- 1 piece crusty bread or grilled cheese perfect for dipping
- to taste fresh basil leaves to brighten each bowl
Instructions
Preparation and Roasting
- Preheat the oven to 400°F (200°C).
- Place the ripe tomato wedges and the whole garlic bulbs on a baking sheet. Drizzle with 3 tablespoons of olive oil and season lightly with salt and pepper.
- Roast the vegetables in the preheated oven for 30–35 minutes until the tomatoes caramelize and the garlic becomes soft.
- Allow the garlic to cool slightly, then squeeze out the soft, caramelized cloves from their skins and set aside.
Cooking
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 1–2 minutes until soft and translucent.
- In a blender, combine the roasted tomatoes, squeezed garlic cloves, sautéed onions, tomato paste, and vegetable broth. Blend until smooth and creamy.
- Pour the blended mixture back into the pot. Stir in the heavy cream, dried thyme, red pepper flakes (if using), dried basil, smoked paprika, salt, black pepper, oregano, and parsley. Simmer on low for 5–6 minutes.
Serving
- Spoon the creamy soup into bowls, top with a drizzle of olive oil and fresh basil leaves. Serve with crusty bread or a grilled cheese sandwich.
Notes
Quality ingredients yield the best flavor. For an extra-smooth texture, use an immersion blender. The soup can be stored in the refrigerator for up to a week and freezes well.