Print

Creamy Roasted Tomato and Garlic Soup – A Hug in a Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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
  1. 2 lbs ripe tomatoes, halved (Roma or cherry work best)
  2. 1 whole head of garlic, top sliced off
  3. 1 small onion, chopped
  4. 2 tablespoons olive oil
  5. 1 teaspoon salt
  6. ½ teaspoon black pepper
  7. ½ teaspoon dried basil (or 1 tablespoon fresh basil)
  8. ½ teaspoon dried oregano
  9. ½ teaspoon smoked paprika (optional, for extra depth)
  10. 3 cups vegetable broth
  11. ½ cup heavy cream (or coconut milk for a dairy-free option)
  12. 1 tablespoon butter (optional, for extra richness)
  13. 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

Find it online: https://grandmarecipesflash.com/creamy-roasted-tomato-and-garlic-soup-a-hug-in-a-bowl/