Introduction

This creamy roasted garlic tomato soup is a comforting, flavorful dish perfect for any season. Roasting the tomatoes and garlic intensifies their natural sweetness, creating a rich and velvety soup that pairs beautifully with a grilled cheese sandwich.

A white bowl filled with a thick, smooth orange soup, topped with roasted cherry tomato halves that are wrinkled and deep red, scattered with small green herb leaves and a few black pepper flakes. A silver spoon holds up a spoonful of the soup, showing the creamy texture and one roasted tomato piece on top with some herbs. The bowl is set on an orange cloth, and the background is a white marbled surface with blurs of similar tomatoes and green herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 to 4 lb ripe organic tomatoes, cut into wedges
2 bulbs garlic
1/2 onion, diced
1 tbsp extra-virgin olive oil
1 1/2 cups organic heavy cream
2 cups organic vegetable broth
4 tbsp organic tomato paste
1 tsp sea salt, plus more as needed
1 tsp all-purpose seasoning blend
1/2 tsp smoked paprika
Reserved roasted tomatoes (optional, for serving)
Grilled cheese sandwich (for serving)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Arrange the tomato wedges and whole garlic bulbs (with tops cut off to expose cloves) on a baking sheet. Drizzle lightly with olive oil and sprinkle with a pinch of sea salt. Roast for 35-40 minutes, until tomatoes are caramelized and garlic is soft and golden. Let cool slightly.
Step 2: Heat a medium dutch oven pot over medium-high heat and add olive oil. Add diced onions and sauté for 1-2 minutes until translucent and fragrant. Remove pot from heat.
Step 3: Transfer sautéed onions, roasted tomatoes, and squeeze garlic cloves out of their skins into a high-powered blender. Add tomato paste and vegetable broth. Blend on high until very smooth. Set aside some roasted tomatoes if you want to garnish later.
Step 4: Pour the blended mixture back into the dutch oven. Place over medium-high heat and add heavy cream, sea salt, all-purpose seasoning, and smoked paprika. Stir well. Bring to a boil for 1-2 minutes, then reduce heat to low and simmer for 5-6 minutes until thickened and flavors meld. Taste and adjust salt if needed.
Step 5: Remove from heat and ladle into bowls. Top with reserved roasted tomatoes if desired and serve alongside a grilled cheese sandwich for the ultimate comfort meal.

Tips & Variations

Use organic tomatoes and broth for the best flavor and natural sweetness.
To make it vegan, substitute heavy cream with coconut cream or cashew cream.
Adding a pinch of red pepper flakes can give the soup a subtle kick.
For a smoother texture, strain the soup through a fine mesh sieve before serving.
Roast extra garlic to spread on bread for a delicious accompaniment.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows two white bowls filled with bright orange creamy soup. Each bowl has a layer of roasted cherry tomatoes arranged in a circular pattern on top, with small green herb sprigs placed in the center. The soup surface has tiny drops of oil and scattered red pepper flakes, adding texture and color contrast. The bowls are set on a white marbled textured surface with some green herb sprigs and a yellow fabric visible nearby. A shiny silver spoon rests next to the closest bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned whole or crushed tomatoes can be used in a pinch. However, roasting fresh tomatoes adds a deeper flavor and sweetness that’s hard to replicate with canned.

How can I make this soup spicier?

Add a pinch of red pepper flakes during the simmering step or top the soup with a drizzle of hot sauce before serving.