Description
Experience the ultimate comfort food with this Creamy Roasted Garlic Tomato Soup. By slow-roasting ripe tomatoes and whole garlic bulbs, we unlock a deep, caramelized sweetness that blends into a velvety, luxurious base. Finished with a splash of heavy cream and aromatic herbs, this farm-to-table inspired soup is easy to make, deeply nourishing, and the perfect cozy meal for chilly days. It is a simple, elevated classic that far surpasses any store-bought variety.
Ingredients
3–4 lbs. ripe organic tomatoes, cut into thick wedges
2 bulbs fresh garlic, whole
1 tablespoon extra virgin olive oil
1/2 onion, roughly chopped
1 1/2 cups organic heavy cream
2 cups organic vegetable stock
4 tablespoons organic tomato paste
1 teaspoon sea salt
1 teaspoon all-purpose herb blend
Instructions
Preheat your oven to 400°F (200°C).
Arrange tomato wedges and whole garlic bulbs on a large baking sheet.
Drizzle with olive oil and sprinkle with a pinch of sea salt, then roast for 45-50 minutes until caramelized.
Remove the garlic from its skin once slightly cooled and add the roasted tomatoes to a large pot.
Add the onion, tomato paste, vegetable stock, and herb blend to the pot, simmering for 15 minutes.
Use an immersion blender to process the soup until completely smooth.
Stir in the heavy cream and adjust seasoning with extra sea salt if needed.
Serve warm with a side of crusty bread.
Notes
Store in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup base before adding cream for up to 3 months. For an extra touch of richness, top with fresh basil leaves or homemade croutons.
- Prep Time: 15
- Cook Time: 65
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: Rustic American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 9g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg