Creamy Roasted Garlic Tomato (Printable)

Velvety blend of roasted tomatoes and garlic with a splash of cream and fresh basil garnish.

# What you need:

→ Vegetables

01 - 1.5 lbs ripe tomatoes, halved
02 - 1 large yellow onion, cut into wedges
03 - 1 whole garlic bulb

→ Oils & Dairy

04 - 2 tbsp olive oil
05 - 1/2 cup heavy cream

→ Liquids

06 - 2 cups vegetable broth

→ Seasonings

07 - 1 tsp salt, plus more to taste
08 - 1/2 tsp freshly ground black pepper
09 - 1/2 tsp sugar (optional, to balance acidity)
10 - 1/4 tsp smoked paprika (optional)

→ Garnish (optional)

11 - Fresh basil leaves
12 - Croutons or toasted bread

# Directions:

01 - Preheat oven to 400°F.
02 - Arrange halved tomatoes cut side up and onion wedges on a baking sheet. Slice top off garlic bulb to expose cloves, drizzle with olive oil, then wrap in foil.
03 - Drizzle tomatoes and onions with olive oil, season with salt and black pepper.
04 - Roast for 35 to 40 minutes until tomatoes caramelize and garlic softens.
05 - Allow garlic to cool slightly, then squeeze cloves from skins.
06 - Combine roasted tomatoes, onions, and garlic in a blender with vegetable broth; blend until smooth, working in batches if necessary.
07 - Pour blended mixture into a large pot; stir in heavy cream and smoked paprika if using. Adjust seasoning with sugar to balance acidity as needed.
08 - Simmer over medium-low heat for 10 minutes, stirring occasionally. Taste and adjust seasoning if required.
09 - Ladle soup into bowls and garnish with fresh basil leaves and croutons or toasted bread if desired.

# Expert tips:

01 -
  • It tastes like you spent hours cooking when it's actually just 50 minutes of mostly hands-off roasting.
  • The slow-roasted tomatoes and caramelized garlic do all the flavor work so you don't have to fuss with tons of spices.
  • A single spoonful feels indulgent and creamy, but it's surprisingly light and good for you.
02 -
  • Don't rush the roasting step no matter how hungry you are, because that's literally the entire foundation of why this soup tastes so much better than the boiled version.
  • If your soup ends up too thick, thin it with broth or even milk rather than adding more cream all at once, which can make it too rich.
  • Blend while the soup is still warm but not scorching hot so the flavors stay bright, and always let the blender vent steam or cover the lid loosely so it doesn't explode.
03 -
  • Make it twice your usual batch and freeze half in containers, because there will definitely be a day when you need something warm and comforting that's already mostly done.
  • Save the roasting pan drippings and add them to the pot if you remember, because all that caramelized browned stuff on the bottom is flavor gold.
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