Description
This creamy roasted garlic tomato soup transforms humble tomatoes into a velvety autumn comfort dish. With roasted garlic, caramelized tomatoes, and a touch of cream, it delivers restaurant-quality flavor in just 90 minutes—perfect with grilled cheese or artisanal bread.
Ingredients
Scale
- 3–4 lbs ripe tomatoes, cut into wedges
- 2 garlic bulbs, tops sliced off
- 1/2 onion, chopped
- 1 tbsp olive oil
- 1 1/2 cups heavy cream (or coconut cream)
- 2 cups vegetable stock
- 4 tbsp tomato paste
- 1 tsp sea salt
- 1 tsp all-purpose seasoning blend
- 1/2 tsp smoked paprika
Instructions
- Preheat oven to 425°F. Place tomato wedges and garlic bulbs on a baking sheet, drizzle with olive oil, and roast 45–50 minutes until caramelized.
- Sauté onion in olive oil in a Dutch oven until translucent, 1–2 minutes.
- Squeeze roasted garlic cloves into a blender. Add roasted tomatoes (reserve a few for garnish), onions, tomato paste, and stock. Blend until smooth.
- Return mixture to pot. Stir in cream, salt, seasoning blend, and smoked paprika. Simmer 5–6 minutes.
- Ladle into bowls, garnish with reserved roasted tomatoes, and serve with grilled cheese if desired.
Notes
For dairy-free, substitute coconut or cashew cream. Add roasted red peppers for extra depth, or white beans for more protein and fiber.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Soup, Comfort Food
- Method: Roasting + Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
Keywords: tomato soup, roasted tomato soup, garlic tomato soup, creamy tomato soup, fall comfort food