Creamy Roasted Garlic Tomato (Printable)

Velvety blend of slow-roasted tomatoes and caramelized garlic enriched with cream and spices.

# 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 tablespoons olive oil
05 - 0.5 cup heavy cream

→ Liquids

06 - 2 cups vegetable broth

→ Seasonings

07 - 1 teaspoon salt, plus more to taste
08 - 0.5 teaspoon freshly ground black pepper
09 - 0.5 teaspoon sugar (optional)
10 - 0.25 teaspoon smoked paprika (optional)

→ Garnish (optional)

11 - Fresh basil leaves
12 - Croutons or toasted bread

# Directions:

01 - Set the oven temperature to 400°F.
02 - Arrange tomato halves cut side up and onion wedges on a baking sheet. Slice the top off the garlic bulb to expose cloves, drizzle with olive oil, and wrap in foil.
03 - Drizzle olive oil over tomatoes and onions, then sprinkle with salt and black pepper.
04 - Roast tomatoes, onions, and garlic in the oven for 35 to 40 minutes until tomatoes are caramelized and garlic is soft.
05 - Allow the roasted garlic to cool slightly, then squeeze the softened cloves out of their skins.
06 - Combine roasted tomatoes, onions, and garlic in a blender with vegetable broth and blend until smooth; work in batches if needed.
07 - Pour the blended mixture into a large pot, stir in heavy cream and smoked paprika if using, then taste and add sugar if necessary to balance acidity.
08 - Simmer over medium-low heat for 10 minutes, stirring occasionally and adjusting seasoning to preference.
09 - Ladle soup into bowls and garnish with fresh basil and croutons or toasted bread if desired.

# Expert Suggestions:

01 -
  • It tastes like you spent hours cooking when you actually barely did anything except let the oven work for you.
  • The roasted garlic dissolves into the soup so completely that it becomes less ingredient and more magic.
  • A bowl of this with crusty bread is the kind of meal that makes you forget you were ever in a hurry.
02 -
  • The garlic cloves have to be roasted until they're actually soft inside or they'll be bitter and grainy instead of creamy—don't pull them out early even if you're hungry.
  • Blending in batches prevents your blender motor from overheating and gives you a silkier result than trying to force it all at once.
  • Always taste before you serve; roasted vegetables vary in sweetness and acidity, so seasoning is never exactly the same twice.
03 -
  • Make a double batch and freeze half in ice cube trays so you have emergency comfort food that's actually homemade.
  • If your blender isn't powerful, an immersion blender does the job just as well and makes cleanup easier—just be patient and blend thoroughly.
  • Serve with a crusty bread that can actually stand up to the soup instead of dissolving into mush on contact.
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