Creamy Roasted Garlic Tomato (Printable)

Velvety soup blending roasted tomatoes and caramelized garlic, enriched with a touch of cream.

# What You’ll 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 - 1/2 cup heavy cream

→ Liquids

06 - 2 cups vegetable broth

→ Seasonings

07 - 1 teaspoon salt, plus more to taste
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon sugar (optional)
10 - 1/4 teaspoon smoked paprika (optional)

→ Garnish

11 - Fresh basil leaves
12 - Croutons or toasted bread (optional)

# How To Make:

01 - Set the oven 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 tomatoes and onions with olive oil, then season with salt and pepper.
04 - Roast the vegetables and garlic for 35 to 40 minutes until tomatoes caramelize and garlic softens.
05 - Allow to cool slightly, then squeeze the roasted garlic cloves from their skins.
06 - Transfer the roasted tomatoes, onions, and garlic to a blender. Add vegetable broth and blend until smooth; process in batches if needed.
07 - Pour the blended mixture into a large pot. Stir in heavy cream and smoked paprika, if using. Taste and add sugar to balance acidity as needed.
08 - Simmer over medium-low heat for 10 minutes, stirring occasionally. Adjust seasoning as desired.
09 - Ladle soup into bowls and garnish with fresh basil and croutons or toasted bread if preferred.

# Top Suggestions:

01 -
  • The roasted garlic becomes buttery and sweet, nothing like raw garlic's harsh bite.
  • You get restaurant-quality creaminess with just heavy cream and a blender—no fancy techniques needed.
  • It comes together in just over an hour and tastes like you've been simmering it all day.
02 -
  • Don't blend the soup while it's screaming hot—let it cool slightly or you'll get splattered with tomato, and it won't be fun.
  • The roasting is what matters; rushing this step by using raw tomatoes makes a completely different (and less memorable) soup.
  • Add the cream slowly and off the heat if you're worried about it breaking, though honestly, this recipe is forgiving enough that it's hard to mess up.
03 -
  • If you don't have a blender, an immersion blender works just as well and means less cleanup—blend the soup right in the pot once everything is cool enough.
  • Save a handful of the roasted tomato skins before blending if you like texture; some people stir them back in at the end for a rustic feel.
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