Description
This creamy roasted garlic tomato soup is packed with deep, rich flavors from oven-roasted tomatoes and caramelized garlic. Velvety, smooth, and incredibly comforting, this soup is easy to make and perfect for chilly days. Enjoy it with grilled cheese, garlic bread, or fresh basil for a restaurant-quality meal at home.
Ingredients
Scale
- For the Roasted Tomatoes & Garlic
- 3 lbs. ripe tomatoes (Roma and cherry mix)
- 2 whole garlic bulbs
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
- For the Soup Base
- 1 medium onion, chopped
- 1 tbsp olive oil
- 2 cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp dried basil
- ½ tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- 1 ½ cups heavy cream (or coconut milk for dairy-free)
- Salt and pepper to taste
Instructions
- Roast the Tomatoes and Garlic: Preheat oven to 400°F (200°C). Cut tomatoes in half, drizzle with olive oil, salt, and pepper. Slice tops off garlic bulbs, drizzle with olive oil, and wrap in foil. Roast everything for 35-40 minutes until caramelized.
- Sauté the Onion: Heat olive oil in a pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
- Blend the Soup: Transfer roasted tomatoes, garlic (squeeze from skins), sautéed onions, vegetable broth, tomato paste, basil, smoked paprika, and red pepper flakes to a blender. Blend until smooth.
- Simmer and Add Cream: Pour the blended soup back into the pot, bring to a simmer, and cook for 5-7 minutes. Stir in heavy cream or coconut milk. Adjust seasoning to taste.
- Serve: Ladle into bowls and garnish with fresh basil, croutons, or a drizzle of olive oil. Enjoy warm!
Notes
- For a dairy-free version, use full-fat coconut milk instead of heavy cream.
- If the soup is too thick, add extra broth until desired consistency is reached.
- Add a pinch of sugar or honey if the tomatoes are too acidic.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: American, Italian-Inspired