Creamy Roasted Tomato and Garlic Soup
This creamy roasted tomato and garlic soup is a comforting dish that combines the sweetness of roasted tomatoes and garlic with fragrant herbs, creating a deliciously rich and velvety texture.
Servings: 6 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 3 to 4 pounds ripe tomatoes, cut into wedges Use juicy, fresh tomatoes for optimal flavor.
- 2 whole garlic bulbs, tops sliced off Roasting brings out the natural sweetness.
- 1/2 medium onion, chopped Provides a milder, aromatic base.
- 2 cups vegetable stock A crucial element for the foundation of the soup.
- 1 1/2 cups heavy cream Creates the soup's rich and smooth texture.
- 4 tbsp tomato paste Adds depth and enhances the tomato flavor.
Herbs and Spices
- 1/2 tsp smoked paprika Adds subtle smokiness and depth of flavor.
- 1/2 tsp each of dried oregano, basil, parsley, and thyme Herbs that elevate the taste.
- 1/2 tsp red pepper flakes (optional) Adds a bit of heat, if desired.
- 1 tsp salt (adjust to taste) Essential for flavor enhancement.
- 1/2 tsp black pepper For seasoning.
For Roasting
- 3 tbsp olive oil, for roasting Helps to caramelize the tomatoes and garlic.
For Sautéing
- 1 tbsp olive oil, for sautéing For cooking the onions to sweetness.
Optional Garnishes
- Fresh basil for garnish (optional) A fresh touch for the classic finishing touch.
- 1 grilled cheese sandwich (optional) A delightful pairing for a complete meal.
- 1 drizzle of olive oil (optional) Adds richness when served.
Instructions
Roast Tomatoes and Garlic
- Preheat your oven to 400°F (200°C).
- Spread the fresh tomato wedges and whole garlic bulbs on a large baking sheet.
- Drizzle generously with olive oil and sprinkle with salt and black pepper.
- Roast for about 30 to 35 minutes, or until the tomatoes are caramelized and garlic is soft and golden.
- Remove the baking sheet from the oven and let it cool slightly before squeezing the roasted 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 and sauté for 1 to 2 minutes until soft and translucent.
- Once the onions are cooked, remove the pot from the heat.
Blend Soup Base
- In a blender, combine the roasted tomatoes, caramelized garlic, the sautéed onions, tomato paste, and vegetable stock.
- Blend the mixture until it’s silky smooth and perfectly combined.
Simmer the Soup
- Pour the smooth mixture back into the pot over medium heat.
- Stir in the heavy cream, smoked paprika, dried herbs, red pepper flakes (if using), salt, and black pepper.
- Bring the soup to a gentle boil, then simmer for about 5 to 6 minutes, stirring occasionally to prevent sticking.
Serve and Garnish
- Ladle the creamy soup into bowls.
- Top with fresh basil and a drizzle of olive oil for added richness.
- Serve hot, paired delightfully with a grilled cheese sandwich or crusty bread for a complete meal.
Notes
For the most flavor, use ripe, in-season tomatoes. You can also mix in different varieties for added depth. If you prefer a chunkier soup, reserve some of the roasted tomatoes and stir them back into the blended mixture before simmering. Add a pinch of sugar if your tomatoes are too acidic. To elevate the dish further, consider adding a sprinkle of Parmesan cheese just before serving.