Creamy Roasted Tomato and Garlic Soup
There’s nothing quite like a warm bowl of creamy roasted tomato and garlic soup to comfort your soul. This recipe uses fresh, organic ingredients to create a rich, flavorful soup that’s perfect for any time of the year. The roasted tomatoes and garlic bring out a depth of flavor that’s both hearty and satisfying. Whether you’re looking for a cozy meal on a chilly day or a light dinner option, this soup is sure to become a favorite in your household.
Why You'll Love This Recipe
This creamy roasted tomato and garlic soup is incredibly easy to make and bursting with fresh flavors. The roasting process enhances the sweetness of the tomatoes and the richness of the garlic, creating a delicious base for the soup. Adding heavy cream and vegetable stock gives it a creamy, smooth texture, while the spices add a subtle kick. Serve it with a classic grilled cheese sandwich for a comforting and satisfying meal.
Ingredients
- Ripe Organic Tomatoes: Fresh, ripe tomatoes are the star of this soup, providing natural sweetness and a rich, robust flavor.
- Garlic Bulbs: Roasted garlic adds a deep, savory flavor that complements the sweetness of the tomatoes.
- Onion: Sautéed onions add a mild, sweet flavor that enhances the overall taste of the soup.
- Extra Virgin Olive Oil: Used for roasting the tomatoes and sautéing the onions, it adds a rich, fruity flavor.
- Organic Heavy Cream: Adds creaminess and richness to the soup, making it smooth and satisfying.
- Organic Vegetable Stock: Provides a flavorful base for the soup without overpowering the fresh tomato flavor.
- Tomato Paste: Concentrated tomato flavor that intensifies the soup’s taste.
- Seasonings: Sea salt, black pepper, dried oregano, and red pepper flakes add depth and a subtle kick to the soup.
Alternative Ingredients
- Tomatoes: If fresh tomatoes are unavailable, use canned whole tomatoes.
- Heavy Cream: Substitute with coconut cream or cashew cream for a dairy-free option.
- Vegetable Stock: Chicken stock can be used if not following a vegetarian diet.
Tips
- Roasting: Ensure the tomatoes are spread out in a single layer on the baking sheet for even roasting.
- Blending: For a smoother texture, blend the soup in batches if necessary.
- Adjusting Consistency: If the soup is too thick, add a little more vegetable stock until desired consistency is reached.
Creamy Roasted Tomato and Garlic Soup
Equipment
- Sharp knife
- Baking sheet
- Parchment paper
- High-powered blender
- Dutch oven pot
Ingredients
Creamy Roasted Tomato and Garlic Soup
- 3 to 4 lbs. ripe organic tomatoes cut into wedges
- ½ onion chopped
- 1 tablespoon extra virgin olive oil
- 1 ½ cups organic heavy cream
- 2 cups organic vegetable stock
- 4 tablespoons organic tomato paste
- 1 teaspoon sea salt Plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- Grilled cheese sandwich Optional
Instructions
- In a bowl, add the tomatoes along with olive oil and seasonings, mixing everything together until tomatoes are coated.
- Preheat your oven to 400 degrees Fahrenheit (200°C) and prepare a baking sheet by lining it with parchment paper.
- Add the seasoned tomatoes unto the baking sheet (in a single layer) and add garlic cloves. Bake for 25-30 minutes or until tomatoes are charred, wilted, and tender. Remove and let cool slightly.
- In a medium-sized pot over medium-high heat, add the olive oil. Once heated, add the chopped onions and sauté until translucent + fragrant, about 1-2 minutes. Remove from heat and add the sautéed onions in a high-powered blender along with the roasted tomatoes, garlic (once the insides are squeezed from the bulb), tomato paste, and vegetable stock. Blend on high-speed until everything is fully broken down and smooth.
- In the same medium-sized dutch oven pot over medium-high heat, add the blended tomato mixture along with the heavy cream and salt, stirring everything together until combined.
- Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer for another 5-6 minutes.
- Remove from heat and serve immediately into prepared bowl(s), with a side of grilled cheese, if desired.
Notes
Step-by-step instructions
1. Prepare Ingredients: In a bowl, add the tomatoes along with olive oil and seasonings, mixing everything together until tomatoes are coated.
2. Roast Tomatoes and Garlic: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper. Add the seasoned tomatoes unto the baking sheet (in a single layer) and add garlic cloves. Bake for 25-30 minutes or until tomatoes are charred, wilted, and tender. Remove and let cool slightly.
PRO TIP! Ensure the tomatoes are spread out in a single layer on the baking sheet for even roasting.
3. Sauté Onions: In a medium-sized pot over medium-high heat, add the olive oil. Once heated, add the chopped onions and sauté until translucent and fragrant, about 1-2 minutes.
4. Blend Ingredients: Remove from heat and add the sautéed onions in a high-powered blender along with the roasted tomatoes, garlic (once the insides are squeezed from the bulb), tomato paste, and vegetable stock. Blend on high-speed until everything is fully broken down and smooth.
5. Cook Soup: In the same medium-sized dutch oven pot over medium-high heat, add the blended tomato mixture along with the heavy cream and salt, stirring everything together until combined. Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer for another 5-6 minutes. The soup should be thickened as it continues to simmer.
6. Serve: Remove from heat and serve immediately into prepared bowl(s), with a side of grilled cheese, if desired.
I hope you enjoy making and savoring this Creamy Roasted Tomato and Garlic Soup as much as I do. It’s a simple yet elegant dish that’s perfect for any season. Don’t forget to share your creations with me on our socials, or leave a comment. Bon appétit!
