Description
This Creamy Roasted Garlic Tomato Soup is a rich and velvety comfort dish made with roasted tomatoes, caramelized garlic, and aromatic herbs. Perfect for chilly days, this beginner-friendly recipe delivers deep, slow-roasted flavors in just under an hour. Serve it with grilled cheese or homemade croutons for the ultimate cozy meal.
Ingredients
Scale
Roasted Tomatoes and Garlic
- 3-4 lbs. ripe organic tomatoes, cut into wedges
- 2 garlic bulbs
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Soup Base
- ½ onion, chopped
- 1 tablespoon extra virgin olive oil
- 4 tablespoons organic tomato paste
- 2 cups organic vegetable stock
- 1 ½ cups organic heavy cream (or full-fat coconut cream for vegan option)
- 1 teaspoon all-purpose seasoning blend
- ½ teaspoon smoked paprika
Optional Garnishes
- Fresh basil or thyme
- Shredded parmesan or dairy-free cheese
- Homemade croutons
- Roasted chickpeas
Instructions
- Roast the tomatoes and garlic: Preheat the oven to 400°F (200°C). Arrange the tomato wedges and whole garlic bulbs (with tops sliced off) on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 30-35 minutes until the tomatoes blister and the garlic is soft and golden.
- Sauté the onion: While the tomatoes are roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 2-3 minutes until translucent and fragrant.
- Blend the ingredients: Once the roasted tomatoes and garlic are ready, let them cool slightly. Squeeze the garlic cloves out of their skins and transfer everything to a high-powered blender along with the sautéed onion, tomato paste, and vegetable stock. Blend until smooth. If using an immersion blender, add everything to the pot and blend directly.
- Simmer the soup: Pour the blended mixture back into the pot over medium-low heat. Stir in the heavy cream, smoked paprika, and seasoning blend. Bring to a gentle simmer for 5-7 minutes, stirring occasionally. Taste and adjust seasoning if needed.
- Serve and enjoy: Ladle the soup into bowls and top with fresh basil, croutons, or roasted chickpeas. Serve with grilled cheese or garlic bread for the perfect meal.
Notes
- For a dairy-free version, use full-fat coconut cream instead of heavy cream.
- If the soup is too thick, add a splash of vegetable stock to adjust consistency.
- Make it spicy by adding red pepper flakes or cayenne pepper while blending.
- For a chunkier texture, blend only half of the roasted tomatoes and leave some whole.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg