Description
Creamy Roasted Garlic Tomato Soup
Ingredients:
Roasted Herb Tomatoes + Garlic:
3-4 lbs ripe organic tomatoes, cut into wedges
2 garlic bulbs
Soup:
½ onion, chopped
1 tbsp extra virgin olive oil
1 ½ cups organic heavy cream
2 cups organic vegetable stock
4 tbsp organic tomato paste
1 tsp sea salt (plus more to taste)
½ tsp black pepper
½ tsp smoked paprika
½ tsp dried oregano
½ tsp dried basil
½ tsp dried parsley
½ tsp red pepper flakes
½ tsp dried thyme
Directions:
Roast the Tomatoes + Garlic: Roast tomatoes and whole garlic bulbs in the oven until caramelized and fragrant.
Blend the Base: Sauté onion in olive oil until translucent. In a blender, combine sautéed onion, roasted tomatoes, garlic (squeeze out the roasted garlic cloves), tomato paste, and vegetable stock. Blend until smooth. Reserve some roasted tomatoes for garnish if desired.
Simmer the Soup: Return the blended mixture to the pot over medium-high heat. Add heavy cream, salt, pepper, smoked paprika, oregano, basil, parsley, red pepper flakes, and thyme. Stir well and bring to a boil for 1-2 minutes, then reduce to a simmer for 5-6 minutes until thickened.
Serve: Serve hot, topped with reserved roasted tomatoes, and pair with grilled cheese for an optional treat.
Prep Time: 40 minutes
Kcal: 290 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Begin by preheating your oven to 400°F (200°C). Arrange the tomato wedges on a large baking sheet. Slice the top quarter off each garlic bulb to expose the cloves, drizzle with a little oil, wrap in foil, and place on the tray. Roast for 35-40 minutes until the tomatoes are blistered and the garlic is soft and golden. Let cool slightly. In a large pot, sauté the chopped onion in olive oil over medium heat for 5-7 minutes until soft. Squeeze the roasted garlic cloves from their skins into a blender. Add the sautéed onion, roasted tomatoes, tomato paste, and vegetable stock. Blend on high until completely smooth.
Serving Suggestions
This rich soup is incredibly versatile. For a classic pairing, serve with a crispy, buttery grilled cheese sandwich for dipping. For a lighter option, top with a dollop of pesto, fresh basil, and a drizzle of high-quality olive oil. Consider garnishing with homemade garlic croutons, a sprinkle of Parmesan cheese, or a swirl of balsamic reduction. It also makes an elegant starter for a dinner party when served in small bowls.
How-to Summary
In short, this soup comes together in three key stages: 1) Roast tomatoes and whole garlic bulbs until caramelized. 2) Blend the roasted vegetables with sautéed onion, tomato paste, and stock until smooth. 3) Simmer the puree with cream and all dried herbs and spices until slightly thickened and flavorful. Garnish and serve hot.
Frequently Asked Questions
Can I use canned tomatoes instead? Yes, for a quicker version, use 2 (28-oz) cans of fire-roasted tomatoes. Skip the roasting step and add 6-8 minced raw garlic cloves to the pot when sautéing the onion.
How do I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent the cream from separating.
Can I make this soup dairy-free? Absolutely. Substitute the heavy cream with full-fat coconut milk for a rich, vegan-friendly alternative. The flavor profile will shift slightly but remain delicious.
My soup is too acidic. How can I fix it? A pinch of sugar or a grated carrot added during the simmering stage can balance acidity. Alternatively, ensure your tomatoes were very ripe and well-roasted, as this mellows their acidity.
Can I freeze this soup? It’s best to freeze the soup before adding the cream. Prepare the blended base, let it cool completely, and freeze. Thaw overnight in the fridge, reheat, and then stir in the fresh cream while simmering.
Common Mistakes to Avoid
Avoid these pitfalls for the best texture and flavor. Do not rush the roasting step; caramelization is key for depth. Do not boil the soup vigorously after adding the cream, as this can cause it to curdle—keep it at a gentle simmer. Ensure you blend the soup base until completely smooth for a luxurious texture. Finally, do not skip tasting and adjusting the seasoning at the end, as roasting concentrates flavors and you may need more salt or herbs.
Conclusion
This Creamy Roasted Garlic Tomato Soup is more than a simple recipe; it’s a technique that transforms humble ingredients into a deeply flavorful and comforting dish. The slow roasting unlocks natural sweetness, which pairs perfectly with the rich cream and aromatic herbs. Whether for a quick weeknight dinner or a special occasion, this soup is sure to become a cherished staple in your culinary repertoire. Enjoy the process and the delicious results.