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Creamy Roasted Garlic Tomato Soup

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A rich and velvety tomato soup made by roasting tomatoes and garlic to enhance their natural sweetness and depth of flavor, then blending into a creamy, comforting soup perfect for chilly days.

Ingredients

Scale
  • 1 ½ pounds roma tomatoes, halved
  • 1 head garlic, halved crosswise
  • 1 yellow onion, cut into wedges
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 cup heavy cream or coconut cream
  • Freshly ground black pepper, to taste
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place halved tomatoes, garlic head, and onion wedges on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt, smoked paprika, and dried oregano.
  3. Roast in the oven for 30-35 minutes until tomatoes are blistered and garlic is soft.
  4. Remove from oven and let cool slightly. Squeeze roasted garlic cloves out of their skins.
  5. Transfer roasted tomatoes, garlic, and onions to a blender. Blend until smooth.
  6. Pour the blended mixture into a large pot and heat over medium heat.
  7. Stir in heavy cream or coconut cream and season with freshly ground black pepper to taste.
  8. Simmer for 5-10 minutes until heated through and flavors meld.
  9. Serve hot, garnished with fresh basil leaves if desired.

Notes

Roasting the tomatoes and garlic intensifies their natural sweetness and adds depth to the soup. For a dairy-free version, substitute heavy cream with coconut cream. This soup pairs wonderfully with grilled cheese or homemade croutons.

Nutrition

Find it online: https://www.rapidrecipes.blog/creamy-roasted-garlic-tomato-soup/