Creamy Roasted Tomato and Garlic Soup
A comforting bowl of creamy roasted tomato and garlic soup, perfect for chilly evenings and gatherings.
Servings: 6 servings
Calories: 350kcal
Ingredients
For the Soup
- 3 to 4 pounds ripe tomatoes, cut into wedges For sweetness and juiciness.
- 2 whole garlic bulbs, tops sliced off Brings a fragrant, roasted depth.
- 1/2 medium onion, chopped Adds a hint of sharpness.
- 4 tablespoons tomato paste Enriches the tomato flavor.
- 2 cups vegetable stock Base of the soup.
- 1 1/2 cups heavy cream For a lush and velvety texture.
- 1/2 teaspoon smoked paprika Adds a warm, smoky aroma.
- 1/2 teaspoon dried oregano For classic flavor.
- 1/2 teaspoon dried basil Enhances the herbaceous notes.
- 1/2 teaspoon dried parsley Adds freshness.
- 1/2 teaspoon dried thyme Infuses earthiness.
- 1/2 teaspoon red pepper flakes Optional for heat.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper For a slight kick.
- 3 tablespoons olive oil For roasting.
- 1 tablespoon olive oil For sautéing onions.
- 1 bunch fresh basil For garnish (optional).
- 1 sandwich grilled cheese Optional pairing.
- 1 drizzle olive oil For an elegant touch (optional).
Instructions
Preparation
- Preheat your oven to 400°F (200°C) for caramelizing tomatoes and garlic.
- Spread the tomatoes and garlic bulbs on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 30-35 minutes until caramelized. Allow to cool slightly, then squeeze out the roasted garlic.
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 1-2 minutes until softened. Remove from heat.
Blending and Cooking
- In a blender, combine the roasted tomatoes, roasted garlic, sautéed onions, tomato paste, and vegetable stock. Blend until silky smooth.
- 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 gentle boil and let simmer for 5-6 minutes.
Serving
- Ladle warm soup into bowls, top with fresh basil and a drizzle of olive oil. Serve with a grilled cheese sandwich or crusty bread.
Notes
For a chunkier soup, reserve some roasted tomatoes and add them back after blending. Fresh herbs can be substituted for dried ones. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.