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Creamy Roasted Tomato and Garlic Soup

Close-up of a vibrant orange bowl filled with creamy roasted tomato soup.
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A rich and flavorful soup made by roasting tomatoes and garlic before blending for a deep, smoky taste.

Ingredients

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  • 3 lbs ripe tomatoes, halved
  • 1 whole head of garlic, top sliced off
  • 1 large yellow onion, quartered
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Place the halved tomatoes, onion quarters, and the whole head of garlic on a large baking sheet.
  3. Drizzle the vegetables with olive oil, then sprinkle with salt and pepper. Toss gently to coat.
  4. Roast for 35 to 40 minutes, or until the tomatoes are slightly charred and soft.
  5. Remove from the oven and let the vegetables cool slightly. Squeeze the roasted garlic pulp out of its skin into a large pot.
  6. Add the roasted tomatoes, onions, vegetable broth, dried basil, and dried oregano to the pot.
  7. Bring the mixture to a simmer over medium heat and cook for 10 minutes to allow flavors to combine.
  8. Carefully transfer the soup mixture in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth.
  9. Return the pureed soup to the pot over low heat. Stir in the heavy cream. Heat through without boiling.
  10. Serve hot, perhaps with a grilled cheese sandwich for dipping.

Notes

  • For an extra layer of flavor, roast one red bell pepper along with the tomatoes.
  • If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
  • To make this soup vegan, substitute the heavy cream with full-fat coconut milk or cashew cream.

Nutrition

Find it online: https://cookerykings.com/roasted-tomato-soup-recipe-creamy/