Description
Creamy Roasted Tomato and Garlic Soup is a cozy, flavor-packed soup made with oven-roasted tomatoes and garlic, blended into a velvety base with cream and herbs. It’s simple to prepare yet deeply satisfying—perfect for chilly days or comforting meals.
Ingredients
- 2 lbs Roma or plum tomatoes, halved
- 6–8 garlic cloves, whole and unpeeled
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 medium onion, chopped
- 1 tbsp tomato paste
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream or half-and-half
- 2 tbsp fresh basil or thyme, chopped
- Optional: pinch of red pepper flakes, 1 tsp sugar, grated Parmesan for topping
Instructions
- Preheat oven to 400°F (200°C). Arrange halved tomatoes and whole garlic cloves on a baking sheet.
- Drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes until soft and caramelized.
- In a large pot, sauté chopped onion in a little olive oil until translucent, about 5–7 minutes.
- Squeeze roasted garlic from the skins and add to the pot with roasted tomatoes and tomato paste. Stir and cook for 1–2 minutes.
- Add broth and bring to a simmer. Cook for 10–15 minutes to blend the flavors.
- Use an immersion blender or a regular blender (in batches) to puree the soup until smooth.
- Stir in cream, adjust seasoning, and heat gently—do not boil.
- Serve hot, garnished with herbs, Parmesan, or a swirl of cream if desired.
Notes
- For dairy-free, substitute cream with coconut milk or unsweetened plant-based cream.
- Add a pinch of sugar to balance acidity if your tomatoes are very tart.
- Roasted red peppers or carrots can be added for deeper flavor.
- This soup freezes well—cool completely before freezing.
- Use canned whole tomatoes if fresh aren’t in season—roast them for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 9g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
