Creamy Roasted Garlic Tomato Soup

why make this recipe

Creamy Roasted Garlic Tomato Soup is a delicious comfort food perfect for cooling days or when you need a warm pick-me-up. This soup combines the rich flavors of roasted tomatoes and garlic, making it not only savory but also heartwarming. Plus, it’s easy to prepare and can be enjoyed as a meal on its own or as a starter. With the addition of heavy cream, this soup becomes creamy and smooth, creating a satisfying experience that’s hard to resist.

how to make Creamy Roasted Garlic Tomato Soup

Ingredients:

• 3-4 lbs. ripe organic tomatoes, cut into wedges
• 2 garlic bulbs
• 1/2 onion, chopped
• 1 Tbsp Extra virgin olive oil
• 1 1/2 cups organic heavy cream
• 2 cups organic vegetable stock
• 4 Tbsps tomato paste, organic
• 1 tsp sea salt (Plus more to taste)
• 1 tsp On Everything All-Purpose Blend
• 1/2 tsp smoked paprika
• Grilled cheese sandwich

Directions:

TO ROAST TOMATOES + GARLIC:

1. Preheat your oven to 400°F (200°C).
2. Spread the tomato wedges and whole garlic bulbs on a baking sheet.
3. Drizzle with olive oil and sprinkle with a little sea salt.
4. Roast in the oven for about 30-35 minutes or until the tomatoes are soft and slightly caramelized.

BLEND EVERYTHING TOGETHER:

1. Once the tomatoes and garlic are roasted, let them cool for a few minutes.
2. In a blender, combine the roasted tomatoes, garlic (squeeze out the garlic from its skin), chopped onion, tomato paste, vegetable stock, On Everything All-Purpose Blend, and smoked paprika.
3. Blend until smooth and creamy.

TO MAKE THE SOUP:

1. Pour the blended mixture into a pot and add the heavy cream.
2. Heat on medium-low until warm, stirring occasionally.
3. Taste and add more salt if needed.

how to serve Creamy Roasted Garlic Tomato Soup

Serve this soup hot, garnished with a sprinkle of fresh herbs or a drizzle of olive oil. It pairs perfectly with a grilled cheese sandwich for dipping, making it a delightful and cozy meal.

how to store Creamy Roasted Garlic Tomato Soup

Let the soup cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 5 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.

tips to make Creamy Roasted Garlic Tomato Soup

• Use fresh, ripe tomatoes for the best flavor. You can also choose different varieties like Roma or heirloom tomatoes for unique tastes.
• Adjust the creaminess to your preference by adding more or less heavy cream.
• For a bit of crunch, top with croutons or serve with freshly baked bread.

variation

If you want to add more vegetables, consider blending in some roasted bell peppers or carrots to enhance the flavor and nutrition of the soup. You can also swap the heavy cream for coconut milk to make it dairy-free.

FAQs

Q: Can I use canned tomatoes instead of fresh?
A: Yes, canned tomatoes can work well in this recipe. Use about 2-3 cans of whole or diced tomatoes. Adjust the seasoning as necessary since canned tomatoes may already contain salt.

Q: How can I make this soup spicier?
A: You can add a pinch of red pepper flakes or a dash of hot sauce while blending or cooking the soup to give it an extra kick.

Q: Can I make this recipe vegan?
A: Yes. Replace the heavy cream with coconut cream or cashew cream and use vegetable stock to keep the recipe vegan.

Creamy Roasted Garlic Tomato Soup

A heartwarming soup made with roasted tomatoes and garlic, blended with heavy cream for a creamy, smooth finish.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup, Starter

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the soup

• 3-4 lbs ripe organic tomatoes, cut into wedges Use fresh, ripe tomatoes for the best flavor.
• 2 bulbs garlic Roast whole garlic bulbs.
• 1/2 cup onion, chopped
• 1 Tbsp Extra virgin olive oil
• 1 1/2 cups organic heavy cream Adjust creaminess to preference.
• 2 cups organic vegetable stock
• 4 Tbsps tomato paste, organic
• 1 tsp sea salt Plus more to taste.
• 1 tsp On Everything All-Purpose Blend
• 1/2 tsp smoked paprika

For serving

• 1 sandwich Grilled cheese sandwich Pairs perfectly with the soup.

Method

 

Roasting Tomatoes and Garlic

1. Preheat your oven to 400°F (200°C).
2. Spread the tomato wedges and whole garlic bulbs on a baking sheet.
3. Drizzle with olive oil and sprinkle with a little sea salt.
4. Roast in the oven for about 30-35 minutes or until the tomatoes are soft and slightly caramelized.

Blending

1. Once the tomatoes and garlic are roasted, let them cool for a few minutes.
2. In a blender, combine the roasted tomatoes, garlic (squeeze out the garlic from its skin), chopped onion, tomato paste, vegetable stock, On Everything All-Purpose Blend, and smoked paprika.
3. Blend until smooth and creamy.

Making the Soup

1. Pour the blended mixture into a pot and add the heavy cream.
2. Heat on medium-low until warm, stirring occasionally.
3. Taste and add more salt if needed.

Notes

For extra flavor, top with croutons or freshly baked bread. Store in an airtight container for up to 5 days in the refrigerator, or freeze for up to 3 months.