Creamy Roasted Garlic Tomato Soup

There’s nothing quite like a warm bowl of tomato soup on a chilly day. This creamy roasted garlic tomato soup brings comfort and flavor to your table. With roasted tomatoes and garlic, it’s rich, creamy, and oh-so-delicious!

Why make this recipe

Making this creamy roasted garlic tomato soup at home is simple and rewarding. It uses fresh and organic ingredients, which means you know exactly what’s going into your meal. Plus, it’s a perfect dish for any occasion – be it a cozy lunch or a dinner party. And who can resist pairing it with a crispy grilled cheese sandwich?

How to prepare Creamy Roasted Garlic Tomato Soup

Ingredients:

• 3-4 lbs. ripe organic tomatoes, cut into wedges
• 2 garlic bulbs
• 1/2 onion, chopped
• 1 Tbsp Extra virgin olive oil
• 1 1/2 cups organic heavy cream
• 2 cups organic vegetable stock
• 4 Tbsps tomato paste, organic
• 1 tsp sea salt (Plus more to taste)
• 1 tsp On Everything All-Purpose Blend
• 1/2 tsp smoked paprika
• Grilled cheese sandwich (for serving)

Steps:

TO ROAST TOMATOES + GARLIC:

1. Preheat your oven to 400°F (200°C).
2. Place the tomato wedges and unpeeled garlic bulbs on a baking sheet. Drizzle with extra virgin olive oil and sprinkle with sea salt.
3. Roast in the oven for about 30-35 minutes until the tomatoes are soft and slightly caramelized.

BLEND EVERYTHING TOGETHER:

1. Once roasted, let the garlic cool for a minute. Squeeze the garlic out of the skin into a blender.
2. Add the roasted tomatoes, chopped onion, heavy cream, vegetable stock, tomato paste, On Everything All-Purpose Blend, and smoked paprika to the blender.
3. Blend until smooth and creamy.

TO MAKE THE SOUP:

1. Pour the blended mixture into a pot over medium heat.
2. Stir occasionally and let it simmer for about 10-15 minutes.
3. Taste and adjust seasoning with more salt if needed.

How to serve Creamy Roasted Garlic Tomato Soup

Serve the soup hot in bowls with a sprinkle of smoked paprika on top. Don’t forget to make a grilled cheese sandwich as a side – it perfectly complements the soup and adds a delightful crunch!

How to store Creamy Roasted Garlic Tomato Soup

You can store any leftover soup in an airtight container in the refrigerator for up to five days. To reheat, simply warm it up on the stove over low heat, stirring occasionally.

Tips to make Creamy Roasted Garlic Tomato Soup perfectly

• Use ripe tomatoes for the best flavor. You can choose any variety, but heirloom tomatoes work wonderfully.
• Don’t skip roasting the garlic – it adds a rich flavor that brightens the soup.
• Adjust the creaminess to your taste. If you want it lighter, reduce the amount of heavy cream.

Variations

• For a spicier kick, add a pinch of red pepper flakes while blending.
• Swap out the heavy cream for coconut milk for a dairy-free version.
• Add fresh basil or oregano for an extra layer of flavor.

FAQ

1. Can I use canned tomatoes instead of fresh ones?
Yes, you can use canned whole tomatoes. Drain them first and adjust the cooking time accordingly.

2. How do I make this soup vegan?
Replace the heavy cream with coconut milk and use vegetable stock only.

3. Can I freeze the soup?
Absolutely! Pour cooled soup into freezer-safe containers and freeze for up to three months. Just thaw and reheat when ready to serve.

Now that you have this fantastic creamy roasted garlic tomato soup recipe, it’s time to gather your ingredients and start cooking! Enjoy!

Creamy Roasted Garlic Tomato Soup

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A warm bowl of creamy roasted garlic tomato soup made with fresh organic ingredients that brings comfort and flavor to your table.

• Author: tahiriimouhsingmail-com
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Blending
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3–4 lbs. ripe organic tomatoes, cut into wedges
• 2 garlic bulbs
• 1/2 onion, chopped
• 1 Tbsp extra virgin olive oil
• 1 1/2 cups organic heavy cream
• 2 cups organic vegetable stock
• 4 Tbsps tomato paste, organic
• 1 tsp sea salt (Plus more to taste)
• 1 tsp On Everything All-Purpose Blend
• 1/2 tsp smoked paprika
• Grilled cheese sandwich (for serving)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the tomato wedges and unpeeled garlic bulbs on a baking sheet. Drizzle with extra virgin olive oil and sprinkle with sea salt.
3. Roast in the oven for about 30-35 minutes until the tomatoes are soft and slightly caramelized.
4. Once roasted, let the garlic cool for a minute. Squeeze the garlic out of the skin into a blender.
5. Add the roasted tomatoes, chopped onion, heavy cream, vegetable stock, tomato paste, On Everything All-Purpose Blend, and smoked paprika to the blender.
6. Blend until smooth and creamy.
7. Pour the blended mixture into a pot over medium heat.
8. Stir occasionally and let it simmer for about 10-15 minutes. Taste and adjust seasoning with more salt if needed.

Notes

Use ripe tomatoes for the best flavor and don’t skip roasting the garlic for added richness.

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 8g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 60mg

Keywords: tomato soup, roasted garlic, comfort food, vegetarian soup, easy recipes