Description
This Creamy Roasted Tomato and Garlic Soup is a comforting and flavorful dish that brings together the natural sweetness of roasted tomatoes, caramelized garlic, and fresh herbs. Perfect for a cozy meal, this soup is smooth, rich, and can be easily customized for a dairy-free or vegan diet by substituting heavy cream with coconut cream. Served hot and garnished with fresh basil, it makes an ideal starter or light main course.
Ingredients
Scale
Vegetables
- 2½ pounds ripe tomatoes (Roma or vine), halved
- 1 whole garlic bulb, top sliced off
- 1 medium yellow onion, quartered
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
Liquids and Extras
- 1½ cups vegetable broth
- ½ cup heavy cream (or coconut cream for dairy-free)
- 1 tablespoon tomato paste (optional, for richer flavor)
- ½ teaspoon sugar (optional, to balance acidity)
- Fresh basil for garnish
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the halved tomatoes (cut side up), quartered onion, and whole garlic bulb (with the top sliced off) on the prepared baking sheet. Drizzle everything evenly with olive oil, then sprinkle with salt, black pepper, and dried thyme or Italian seasoning.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 35 to 40 minutes. The tomatoes should become soft and slightly caramelized, while the garlic should turn golden and tender.
- Extract Garlic and Blend Soup: Remove the roasted garlic bulb from the oven and let it cool just enough to handle safely. Squeeze the softened garlic cloves out of the bulb into a blender or food processor along with the roasted tomatoes and onions. Add the vegetable broth. Blend the mixture until it becomes smooth and creamy.
- Simmer and Finish Soup: Pour the blended soup into a large saucepan set over medium heat. Stir in the heavy cream (or coconut cream), tomato paste if using, and sugar if desired to balance acidity. Allow the soup to simmer gently for 5 to 10 minutes, stirring occasionally. Taste and adjust the seasoning as needed.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves and an optional drizzle of cream or olive oil. Serve warm, ideally with grilled cheese, crusty bread, or croutons for a complete comfort meal.
Notes
- For an extra silky texture, strain the blended soup through a fine mesh sieve before simmering.
- To make this soup vegan, substitute the heavy cream with coconut cream and ensure the vegetable broth is fully plant-based.
- This soup pairs wonderfully with grilled cheese sandwiches, crusty bread, or homemade croutons.
