Creamy Roasted Garlic Tomato (Print Version)

Velvety soup blending slow-roasted tomatoes and caramelized garlic with a touch of cream and fresh herbs.

# Components:

→ Vegetables

01 - 1.5 lbs ripe tomatoes, halved
02 - 1 large yellow onion, wedged
03 - 1 whole garlic bulb

→ Oils & Dairy

04 - 2 tablespoons olive oil
05 - 1/2 cup heavy cream

→ Liquids

06 - 2 cups vegetable broth

→ Seasonings

07 - 1 teaspoon salt, plus additional to taste
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon sugar (optional, to balance acidity)
10 - 1/4 teaspoon smoked paprika (optional)

→ Garnish

11 - Fresh basil leaves
12 - Croutons or toasted bread

# Directions:

01 - Preheat the oven to 400 degrees Fahrenheit.
02 - Arrange tomato halves cut side up and onion wedges on a baking sheet. Slice the top off the garlic bulb to expose cloves, drizzle lightly with olive oil and wrap in foil.
03 - Drizzle tomatoes and onions with olive oil, then season with salt and black pepper.
04 - Roast the vegetables and garlic in the oven for 35 to 40 minutes until tomatoes caramelize and garlic becomes soft.
05 - Once cool enough to handle, squeeze the roasted garlic cloves from their skins.
06 - Transfer roasted tomatoes, onions, and garlic to a blender. Add vegetable broth and blend until smooth, working in batches if needed.
07 - Pour the blended mixture into a large pot. Stir in heavy cream and smoked paprika if using. Taste and add sugar as needed to balance acidity.
08 - Simmer the mixture over medium-low heat for 10 minutes, stirring occasionally. Adjust seasoning to preference.
09 - Serve hot, garnished with fresh basil leaves and croutons or toasted bread if desired.

# Expert Advice:

01 -
  • The roasting transforms simple vegetables into something deeply caramelized and complex, tasting nothing like raw tomato soup.
  • It comes together in just over an hour with almost no fussing once the vegetables hit the oven.
  • One pot, a blender, and a baking sheet—this is the opposite of complicated kitchen stress.
02 -
  • Don't skip the roasting step thinking you can make this faster by simmering everything raw; the oven caramelizes the vegetables in ways a pot never can, and that's where all the magic lives.
  • If your blender struggles or you don't have one, an immersion blender works beautifully and means fewer dishes to clean.
03 -
  • For a vegan version, replace the heavy cream with full-fat coconut milk or cashew cream blended with a little water; the soup stays silky and loses nothing.
  • A tiny shake of fresh chili flakes on top transforms this from comfort food into something with a little edge, and it changes how your mouth experiences the creaminess.
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