Description
This rich and velvety creamy roasted tomato and garlic soup is the perfect comfort food! The roasted tomatoes bring out a deep, sweet flavor, while the garlic and herbs create a warm, savory base. Finished with a touch of heavy cream (or coconut milk for a dairy-free version), this soup is rich, delicious, and perfect for cozy nights!
Ingredients
Scale
- 2 lbs ripe tomatoes, halved (Roma or cherry work best)
- 1 whole head of garlic, top sliced off
- 1 small onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried basil (or 1 tablespoon fresh basil)
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika (optional, for extra depth)
- 3 cups vegetable broth
- ½ cup heavy cream (or coconut milk for a dairy-free option)
- 1 tablespoon butter (optional, for extra richness)
- 1 teaspoon balsamic vinegar (for added depth)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast the tomatoes and garlic:
- Arrange the halved tomatoes on the baking sheet. Place the garlic head cut-side up on the sheet.
- Drizzle everything with olive oil, salt, and black pepper.
- Roast for 30-35 minutes, until the tomatoes are soft and slightly charred, and the garlic is caramelized.
- Sauté the onion:
- While the tomatoes are roasting, heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the chopped onion and cook for 5 minutes, until softened.
- Blend the soup:
- Squeeze the roasted garlic cloves out of their skins and add them to the pot with the onions.
- Add the roasted tomatoes, basil, oregano, smoked paprika, and vegetable broth.
- Use an immersion blender (or a regular blender in batches) to blend until smooth.
- Simmer and finish:
- Bring the soup to a gentle simmer and stir in the heavy cream, butter, and balsamic vinegar.
- Let cook for 5 minutes until heated through.
- Serve and enjoy:
- Ladle the soup into bowls, garnish with fresh basil or a drizzle of cream, and serve with crusty bread or a grilled cheese sandwich.
Notes
- Dairy-free option: Replace the heavy cream with coconut milk.
- You can add a dash of red pepper flakes for a spicy kick.
- If you prefer a thicker soup, reduce the vegetable broth to 2 ½ cups.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 11g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg