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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
Cook Time 35 minutes
Total Time 50 minutes
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.