Creamy Roasted Tomato and Garlic Soup
A heartwarming and creamy blend of ripe tomatoes and caramelized garlic, infused with aromatic herbs, perfect for cozy evenings.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 3 to 4 pounds ripe tomatoes, cut into wedges The star of the dish, providing natural sweetness and acidity.
- 1 1/2 cups heavy cream Adds a rich, velvety texture.
- 4 tbsp tomato paste Enhances the tomato flavor, intensifying the overall richness.
- 2 whole garlic bulbs, tops sliced off Roasting brings out their sweet, mellow flavor.
- 1/2 medium onion, chopped Adds depth and sweetness to the soup.
- 2 cups vegetable stock The base for a flavorful broth.
- 1/2 tsp smoked paprika Adds a subtle smokiness.
- 1/2 tsp dried oregano A blend of herbs to infuse the soup with aromatic notes.
- 1/2 tsp dried basil A blend of herbs with aromatic notes.
- 1/2 tsp dried parsley A blend of herbs for flavor.
- 1/2 tsp dried thyme A blend of herbs to enhance aroma.
- 1/2 tsp red pepper flakes Optional for a hint of spice.
- 1 tsp salt Adjust to taste.
- 1/2 tsp black pepper Adds a touch of warmth.
- 3 tbsp olive oil, for roasting Brings out the flavors and aids in caramelization.
- 1 tbsp olive oil, for sautéing For softening the onions.
- Fresh basil for garnish (optional) Brightens the dish visually and flavor-wise.
- 1 sandwich Grilled cheese (optional) A classic pair for a classic soup.
- 1 drizzle of olive oil (optional) To finish and add richness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Spread the tomatoes and whole garlic bulbs on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast them for 30–35 minutes, until they become caramelized and fragrant. After roasting, let them cool slightly, then pop out the garlic cloves from their skins.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and sauté for 1–2 minutes until they become soft and translucent. Remove the pot from heat once ready.
Blending
- In a blender, combine the roasted tomatoes, squeezed roasted garlic, sautéed onions, tomato paste, and vegetable stock. Puree until the mixture is smooth and creamy.
Cooking
- 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, then lower the heat and let it simmer for about 5–6 minutes, stirring occasionally to incorporate all the flavors.
Serving
- Ladle the soup into bowls and top with fresh basil and a drizzle of olive oil, if desired.
Notes
Tips for enhancing flavors: Roast longer for a deeper flavor, use fresh herbs for vibrant taste, add cayenne pepper for spice, and strain after blending for ultra-creamy texture.