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Creamy Roasted Garlic Tomato Soup

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Creamy Roasted Garlic Tomato Soup is a comforting and flavorful dish that brings together the rich, deep taste of roasted tomatoes with the mellow sweetness of roasted garlic. Blended into a velvety texture with cream and aromatic herbs, this soup is perfect for any occasion. Whether you’re serving it as a cozy weeknight dinner or an elegant appetizer, this homemade soup is far superior to store-bought versions. Pair it with a grilled cheese sandwich or crusty bread for the ultimate comfort meal.

Ingredients

Scale
  • 2 lbs fresh tomatoes (Roma or vine-ripened, halved)
  • 1 whole garlic bulb
  • 1 medium onion, chopped
  • 2 cups vegetable broth (or chicken broth)
  • 1 cup heavy cream (or coconut milk for dairy-free)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried basil (or 1 tablespoon fresh basil)
  • ½ teaspoon smoked paprika (optional, for depth of flavor)
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1 tablespoon tomato paste (for a richer flavor)
  • 1 tablespoon balsamic vinegar (optional, for added depth)

Ingredient Highlights

  • Roasted Tomatoes: Fresh tomatoes caramelize beautifully when roasted, creating a naturally sweet and robust flavor.
  • Roasted Garlic: Slow-roasted garlic adds a mellow, buttery richness without overpowering the soup.
  • Heavy Cream: Adds silkiness and a luxurious texture to the soup. Use coconut milk for a dairy-free alternative.
  • Basil & Spices: Basil and smoked paprika enhance the savory depth of the soup.

Instructions

Roast the Tomatoes and Garlic:

  1. Preheat the Oven: Set your oven to 400°F (200°C).
  2. Prepare the Tomatoes: Place halved tomatoes on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper.
  3. Roast the Garlic: Slice off the top of a whole garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and place on the baking sheet.
  4. Bake: Roast the tomatoes and garlic for 35-40 minutes, or until tomatoes are soft and slightly charred.

Cook the Soup Base:

  1. Sauté the Onion: In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion and cook until translucent.
  2. Add Tomato Paste & Spices: Stir in tomato paste, basil, smoked paprika, and balsamic vinegar. Cook for 1-2 minutes to deepen the flavors.

Blend the Soup:

  1. Peel the Garlic: Once the garlic has cooled, squeeze the cloves out of their skins.
  2. Blend Everything: Add the roasted tomatoes, garlic, and vegetable broth to the pot. Use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches using a stand blender.)
  3. Add Cream: Stir in the heavy cream (or coconut milk) and simmer for 5 minutes. Adjust seasoning to taste.

Final Touches:

  1. Check the Consistency: If the soup is too thick, add more broth to reach your desired texture.
  2. Taste & Adjust: Add a pinch of sugar if the soup is too acidic. Adjust salt and pepper as needed.

Nutrition

Find it online: https://herbites.com/creamy-roasted-garlic-tomato-soup/