Description
This creamy roasted garlic tomato soup is a comforting and flavorful dish made by roasting ripe tomatoes and garlic, then blending them with sautéed onions, tomato paste, vegetable stock, and a touch of cream. It’s rich, velvety, and perfect for a cozy meal.
Ingredients
- 3 to 4 lb ripe tomatoes, cut into wedges
- 2 garlic bulbs
- ½ onion, chopped
- 1 tablespoon extra virgin olive oil
- 1½ cups heavy cream
- 2 cups vegetable stock (or broth)
- 4 tablespoons tomato paste
- 1 teaspoon sea salt (plus more to taste)
- 1 teaspoon “On Everything” all-purpose blend
- ½ teaspoon smoked paprika
- Optional: Grilled cheese (for serving or dipping)
Instructions
- Preheat your oven to 400 °F (204 °C). Place the tomato wedges and whole garlic bulbs on a baking sheet. Drizzle with olive oil and sprinkle with a bit of salt and herbs if using. Roast until tomatoes are blistered and garlic is soft.
- In a medium Dutch oven over medium-high heat, add the olive oil. Once hot, add chopped onion and sauté until translucent and fragrant, about 1–2 minutes.
- Remove pot from heat. In a blender, combine sautéed onion, roasted tomatoes, squeezed roasted garlic, tomato paste, and vegetable stock. Blend until smooth.
- Return blended mixture to the pot over medium-high heat. Stir in heavy cream, sea salt, all-purpose blend, and smoked paprika. Bring to a boil, then reduce to low and simmer for 5–6 minutes, stirring occasionally.
- Remove from heat and ladle into bowls. Top with reserved roasted tomatoes if desired and serve hot with grilled cheese or crusty bread.
Notes
- Use ripe, mixed tomatoes for the best flavor.
- Roasting adds sweetness and depth — don’t skip it.
- For vegan version, use coconut cream or milk instead of heavy cream.
- Store leftovers in fridge for 2–3 days or freeze up to 4–6 months.
- Reheat gently on stove without boiling hard.
