Creamy Roasted Garlic Tomato Soup: The Ultimate Comfort Dish

Creamy Roasted Garlic Tomato Soup is a delicious, velvety bowl of comfort, combining the deep flavors of roasted tomatoes and garlic with a rich, creamy texture. This soup is perfect for a cozy evening, a quick lunch, or even a gourmet dinner starter. The slow roasting of tomatoes and garlic elevates their natural sweetness and creates a flavor-packed base, while adding cream brings smoothness and richness.

Ingredients

• 8 large ripe tomatoes, halved
• 1 whole garlic bulb
• 1 medium onion, chopped
• 2 tbsp olive oil
• 2 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Croutons (optional)

Steps

1. Roast the Tomatoes and Garlic

Preheat your oven to 400°F (200°C). Place halved tomatoes, cut side up, on a baking sheet. Cut off the top of the garlic bulb, drizzle olive oil over both the tomatoes and garlic, and season with salt and pepper. Roast in the oven for 30-40 minutes, or until the tomatoes are soft and slightly charred and the garlic is caramelized. Roasting brings out the natural sweetness of the vegetables, intensifying their flavor.

2. Sauté the Onion

While the tomatoes and garlic are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes until translucent. Onions provide a sweet, savory base for the soup, deepening its flavor.

3. Prepare the Roasted Vegetables

Once the tomatoes and garlic are done roasting, remove them from the oven. Let the garlic cool slightly, then squeeze the roasted cloves out of the bulb and discard the skins. Add the roasted tomatoes and garlic to the pot with the sautéed onions.

4. Blend the Soup

Pour the vegetable or chicken broth into the pot, stirring everything together. Using an immersion blender, blend the mixture until smooth and creamy. If you don’t have an immersion blender, transfer the mixture in batches to a countertop blender. Ensure the soup reaches a silky, lump-free texture.

5. Add the Cream and Herbs

Stir in the heavy cream, dried basil, dried oregano, and sugar (if using). Let the soup simmer over low heat for 10-15 minutes to allow the flavors to meld. The cream balances the acidity of the tomatoes and adds a luxurious texture to the soup.

6. Season and Serve

Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls, garnish with fresh basil leaves, and add croutons for some extra crunch if desired.

Tips for Variation

1. Make it Vegan: Substitute heavy cream with coconut cream or a cashew-based cream for a vegan-friendly version.
2. Add a Spicy Kick: If you like your soup spicy, add a pinch of red pepper flakes or drizzle with hot sauce.
3. Use Different Tomatoes: Experiment with a mix of tomatoes like Roma, cherry, or heirloom varieties for a more complex flavor.
4. Cheesy Upgrade: Stir in a handful of grated Parmesan cheese or cheddar for a rich, cheesy twist.
5. Add Roasted Red Peppers: For an extra layer of sweetness, blend in some roasted red peppers along with the tomatoes.
6. Herb Infusion: Swap dried herbs with fresh herbs like thyme or rosemary for a more aromatic flavor.
7. Add Protein: For a heartier meal, add cooked shredded chicken or crispy bacon bits.
8. Experiment with Broth: Switch between vegetable and chicken broth to create slightly different taste profiles.

Macros (Per Serving):

• Calories: 290
• Protein: 4g
• Carbohydrates: 19g
• Fat: 22g
• Fiber: 4g
• Sugar: 10g
• Sodium: 540mg

Frequently Asked Questions (FAQs):

1. Can I use canned tomatoes instead of fresh ones?
   • Yes, you can substitute fresh tomatoes with two 28-ounce cans of whole peeled tomatoes. Just roast them briefly with garlic before blending to enhance their flavor.
2. How long can I store Creamy Roasted Garlic Tomato Soup?
   • This soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
3. Can I freeze the soup?
   • Absolutely! Creamy Roasted Garlic Tomato Soup freezes well. Just let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.
4. What can I serve with this soup?
   • This soup pairs beautifully with grilled cheese sandwiches, garlic bread, or a light salad. It also works great as an appetizer for any meal.
5. Can I make this soup gluten-free?
   • Yes! This recipe is naturally gluten-free. Just be mindful if you’re adding croutons as a topping — use gluten-free croutons or bread instead.

Creamy Roasted Garlic Tomato Soup: The Ultimate Comfort Dish

Carol

Creamy Roasted Garlic Tomato Soup is a delicious, velvety bowl of comfort, combining the deep flavors of roasted tomatoes and garlic with a rich, creamy texture. 

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Soup

Cuisine American

Calories 290 kcal

Ingredients

  

• 8 large ripe tomatoes halved
• 1 whole garlic bulb
• 1 medium onion chopped
• 2 tbsp olive oil
• 2 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp sugar optional, to balance acidity
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Croutons optional

Instructions

 

• Preheat your oven to 400°F (200°C). Place halved tomatoes, cut side up, on a baking sheet. Cut off the top of the garlic bulb, drizzle olive oil over both the tomatoes and garlic, and season with salt and pepper. Roast in the oven for 30-40 minutes, or until the tomatoes are soft and slightly charred and the garlic is caramelized. Roasting brings out the natural sweetness of the vegetables, intensifying their flavor.
• While the tomatoes and garlic are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes until translucent. Onions provide a sweet, savory base for the soup, deepening its flavor.
• Once the tomatoes and garlic are done roasting, remove them from the oven. Let the garlic cool slightly, then squeeze the roasted cloves out of the bulb and discard the skins. Add the roasted tomatoes and garlic to the pot with the sautéed onions.
• Pour the vegetable or chicken broth into the pot, stirring everything together. Using an immersion blender, blend the mixture until smooth and creamy. If you don’t have an immersion blender, transfer the mixture in batches to a countertop blender. Ensure the soup reaches a silky, lump-free texture.
• Stir in the heavy cream, dried basil, dried oregano, and sugar (if using). Let the soup simmer over low heat for 10-15 minutes to allow the flavors to meld. The cream balances the acidity of the tomatoes and adds a luxurious texture to the soup.
• Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls, garnish with fresh basil leaves, and add croutons for some extra crunch if desired.

Keyword Creamy Roasted Garlic Tomato Soup