Creamy Roasted Garlic Tomato Soup Recipe
This Creamy Roasted Garlic Tomato Soup is a comforting and flavorful dish made with ripe organic tomatoes and roasted garlic. The roasting process enhances the natural sweetness of the tomatoes and garlic, which are then blended with aromatic herbs, creamy heavy cream, and a touch of smoked paprika to create a rich, velvety soup. Perfect for cozy meals or paired with a classic grilled cheese sandwich for a nostalgic twist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Roasted Herb Tomatoes + Garlic
- 3-4 lbs. ripe organic tomatoes, cut into wedges
- 2 garlic bulbs
Soup
- ½ onion, chopped
- 1 tablespoon extra virgin olive oil
- 1 ½ cups organic heavy cream
- 2 cups organic vegetable stock
- 4 tablespoons organic tomato paste
- 1 teaspoon sea salt (plus more to taste)
- 1 teaspoon On Everything All-Purpose Blend (or homemade blend, see notes)
- ½ teaspoon smoked paprika
Optional
- Grilled cheese sandwich
Instructions
- Roast Tomatoes and Garlic: Preheat your oven to 400°F (200°C). Place the tomato wedges and whole garlic bulbs on a baking sheet. Roast them until the tomatoes are soft and slightly caramelized and the garlic is tender, about 30-35 minutes. This step deepens the flavors of the tomatoes and garlic.
- Sauté Onion: While the tomatoes and garlic are roasting, heat the extra virgin olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. This builds the soup’s aromatic base.
- <strong:Add Roasted Ingredients and Tomato Paste: Once roasted, squeeze the softened garlic cloves out of their skins and add them along with the roasted tomatoes into the pot with onions. Stir in the tomato paste, sea salt, On Everything All-Purpose Blend, and smoked paprika. Cook for 2-3 minutes to combine the flavors well.
- Add Liquids and Simmer: Pour in the organic vegetable stock and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the ingredients to meld together beautifully.
- Blend the Soup: Using either an immersion blender directly in the pot or transferring the mixture in batches to a blender, blend the soup until smooth and creamy. Be cautious blending hot liquids to avoid spills.
- Add Cream and Adjust Seasoning: Return the blended soup to the pot if needed, stir in the heavy cream, and heat gently without boiling. Taste and adjust the seasoning with extra salt if necessary.
- Serve: Ladle the creamy roasted garlic tomato soup into bowls and serve hot, optionally with a grilled cheese sandwich for a perfect pairing.
Notes
- To make your own On Everything All-Purpose Blend, combine sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt.
- Roasting the tomatoes and garlic is key to bringing out deep, rich flavors.
- You can substitute vegetable stock with chicken stock if preferred.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a vegan adaptation, replace heavy cream with full-fat coconut milk or cashew cream.
