Creamy Roasted Tomato and Garlic Soup
A warm and comforting soup with a velvety texture and aromatic flavors, perfect for cozy nights or busy weekdays.
Servings: 6 servings
Calories: 360kcal
Ingredients
For Roasting
- 3 tbsp olive oil (for roasting) A healthy fat that enhances the natural sweetness of the tomatoes.
- 3–4 lbs ripe tomatoes, cut into wedges Juicy and aromatic, forming the base of your soup.
- 2 whole garlic bulbs, tops sliced off When roasted, these cloves become soft, sweet, and full of flavor.
For the Soup Base
- 1/2 medium onion, chopped Adds a subtle sweetness and depth to the soup.
- 1 tbsp olive oil (for sautéing) Enhances the flavor of the onion as it caramelizes.
- 4 tbsp tomato paste Concentrates the tomato flavor and thickens the soup.
- 2 cups vegetable broth Provides a savory backdrop, making the soup feel hearty.
- 1 1/2 cups heavy cream Adds a creamy richness that makes this soup luxurious.
- 1/2 tsp dried thyme Infuses a lovely herbal note.
- 1/2 tsp red pepper flakes (optional) A kick of spice for those who enjoy a little heat.
- 1/2 tsp dried basil Enhances flavor profile.
- 1/2 tsp smoked paprika Adds a smoky flavor.
- 1 tsp salt Adjust to taste.
- 1/2 tsp black pepper Adds a touch of spiciness.
- 1/2 tsp dried oregano Complements the soup's flavor.
- 1/2 tsp dried parsley Adds freshness.
For Serving
- Olive oil drizzle For enhancing the presentation and flavor.
- Crusty bread or grilled cheese Perfect accompaniments.
- Fresh basil leaves Adds vibrancy and freshness.
Instructions
Roast the Tomatoes and Garlic
- Preheat the oven to 400°F (200°C). Spread the tomato wedges and garlic bulbs on a baking sheet. Drizzle with 3 tablespoons of olive oil and lightly season with salt and pepper.
- Roast in the oven for 30–35 minutes, or until the tomatoes are softened and slightly caramelized. Once done, let the garlic cool, then squeeze out the soft cloves, discarding the skins.
Sauté the Onion
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 1–2 minutes until it becomes soft and translucent. Remove from heat and set aside.
Blend the Soup Base
- In a blender, combine the roasted tomatoes, extracted garlic cloves, sautéed onion, tomato paste, and vegetable broth. Blend until the mixture is smooth and creamy.
Combine and Simmer
- Pour the blended mixture back into the pot. Add the heavy cream along with thyme, red pepper flakes (if using), basil, smoked paprika, salt, black pepper, oregano, and parsley.
- Simmer over low heat for 5–6 minutes, stirring occasionally, allowing the flavors to meld beautifully.
Serve and Enjoy
- Ladle the delicious soup into bowls. Top with fresh basil leaves and a drizzle of olive oil for an extra touch.
- This soup is best served with crusty bread or grilled cheese for a comforting meal.
Notes
Roast longer for more flavor. Adjust thickness by adding more vegetable broth or tomato paste. Use fresh herbs for added freshness.