Description
This Creamy Roasted Garlic Tomato Soup is the ultimate comfort food, blending slow-roasted garlic and juicy tomatoes for deep, mellow flavors. Finished with a silky touch of cream, this soup is both velvety-smooth and wonderfully aromatic—perfect for cozy evenings or as a starter at any gathering.
Ingredients
Vegetables
- 2 lbs ripe tomatoes, halved
- 1 large head garlic
- 1 medium yellow onion, chopped
Pantry & Seasonings
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
- 1 tsp sugar
Liquids
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream
Optional Garnishes
- Fresh basil leaves
- Croutons
- Drizzle of olive oil
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes cut-side up on a baking sheet. Slice the top off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, and wrap tightly in foil. Scatter chopped onion onto the tray. Drizzle everything (except the garlic) with remaining olive oil, sprinkle with salt, pepper, basil, and sugar. Roast for 35-40 minutes, until tomatoes are caramelized and garlic is soft.
- Blend the Soup: Squeeze the roasted garlic cloves out of their skins. Transfer the roasted tomatoes, onions, and garlic cloves to a blender or large pot. Add the vegetable broth. Blend thoroughly until smooth. (If using a blender, work in batches if needed, and vent the lid to allow steam to escape.)
- Simmer and Add Cream: Pour the blended soup into a pot. Bring to a gentle simmer over medium heat for 10-15 minutes to develop flavors and thicken slightly. Stir in the heavy cream and heat for another 2-3 minutes. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls. Garnish with a swirl of cream, fresh basil leaves, croutons, or a drizzle of olive oil as desired. Serve hot.
Notes
- For extra creaminess, add more cream or a splash of milk to taste.
- This soup freezes well for up to 3 months—cool completely before storing in freezer-safe containers.
- Pair it with a classic grilled cheese for a filling meal.
- For a vegan version, use coconut milk instead of cream.
