Description

Creamy Roasted Garlic Tomato Soup is a comforting, flavor-packed twist on the classic. Roasted tomatoes and mellow roasted garlic create a deeply rich base, enhanced with herbs, spices, and a touch of cream. Smooth, velvety, and easy to prepare, this soup is perfect on its own or paired with a gooey grilled cheese sandwich. It’s freezer-friendly and easily made vegan for a lighter, dairy-free version.

Ingredients

For the roasted tomatoes and garlic:

3 to 4 lbs ripe organic tomatoes, cut into wedges

2 garlic bulbs

For the soup:

½ onion, chopped

1 tablespoon extra virgin olive oil

1½ cups organic heavy cream

2 cups organic vegetable stock

4 tablespoons organic tomato paste

1 teaspoon sea salt (plus more to taste)

1 teaspoon all-purpose seasoning blend (see below)

½ teaspoon smoked paprika

Optional for serving:

Grilled cheese sandwich

Homemade All-Purpose Seasoning Blend:

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried parsley

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Instructions

Roast the tomatoes and garlic:
Preheat the oven to 400°F (200°C). Slice the tops off the garlic bulbs, drizzle with olive oil, and wrap in foil. Arrange the tomato wedges on a baking sheet. Roast both the tomatoes and garlic for 30–40 minutes, until caramelized and soft.
Sauté the onions:
In a medium Dutch oven, heat olive oil over medium-high heat. Add chopped onions and sauté for 1–2 minutes until translucent.
Blend the soup base:
Transfer the sautéed onions, roasted tomatoes, squeezed garlic cloves, tomato paste, and vegetable stock to a high-speed blender. Blend until smooth. Reserve a few roasted tomato wedges for garnish if desired.
Finish the soup:
Pour the blended mixture back into the Dutch oven. Stir in the heavy cream, sea salt, all-purpose seasoning, and smoked paprika. Bring to a boil for 1–2 minutes, then reduce heat and simmer for 5–6 minutes until thickened.
Serve:
Ladle into bowls, garnish with reserved roasted tomatoes, and serve hot—optionally with a grilled cheese sandwich.

Notes

Substitute heavy cream with full-fat coconut milk or cashew cream for a vegan version.
Add red pepper flakes or cayenne for a spicier soup.
Stir in fresh basil or thyme for an herbal boost.
Use high-quality canned tomatoes if fresh are not available.
Pair with crusty bread or a fresh salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Mixing
Cuisine: Mediterranean