Description
Roasted tomato and garlic soup delivers comfort in each spoonful, blending Mediterranean warmth with silky smooth textures. Summer’s ripest tomatoes and golden roasted garlic combine into a soul-soothing experience you’ll crave on chilly evenings.
Ingredients
Scale
Vegetables:
- 2 pounds (907 grams) ripe tomatoes, halved
- 1 whole head of garlic
- 1 small onion, chopped
Herbs and Spices:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
Base and Finishing Ingredients:
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon balsamic vinegar
Instructions
- Prepare the oven environment at 400F (200C), ensuring a parchment-lined baking sheet is ready for roasting.
- Distribute halved tomatoes across the baking sheet, positioning the garlic head cut-side upward. Generously coat with olive oil, seasoning with salt and pepper. Roast for 30-35 minutes until tomatoes develop soft, slightly charred edges and garlic caramelizes beautifully.
- Meanwhile, warm olive oil in a large pot over medium heat. Sauté chopped onions until translucent and tender, approximately 5 minutes.
- Extract roasted garlic cloves from their papery skins and introduce them into the pot with sautéed onions. Add roasted tomatoes, herbs, smoked paprika, and vegetable broth. Utilize an immersion blender to transform the mixture into a silky, uniform consistency.
- Elevate the soup’s richness by gently simmering and incorporating heavy cream, butter, and balsamic vinegar. Allow the flavors to meld for 5 minutes, ensuring thorough heating.
- Transfer the velvety soup into serving bowls, enhancing with optional fresh basil garnish or cream drizzle. Accompany with crusty bread or a classic grilled cheese sandwich for a complete culinary experience.
Notes
- Roast tomatoes until they develop a slight char for deeper, more concentrated flavor profiles that enhance the soup’s overall taste.
- Caramelize garlic completely by roasting, which softens its harsh bite and creates a mellow, sweet undertone perfect for creamy soups.
- Adjust consistency by adding more vegetable broth if the soup feels too thick, ensuring a silky smooth texture that’s not too dense.
- Make this recipe dairy-free by substituting heavy cream with coconut milk or cashew cream, maintaining the rich, velvety mouthfeel without animal products.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 110 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg