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Creamy Roasted Tomato and Garlic Soup

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This Creamy Roasted Tomato and Garlic Soup is a comforting, rich, and velvety soup made with oven-roasted tomatoes, caramelized garlic, and a touch of cream. Perfect for a cozy meal, this homemade soup is bursting with flavor and pairs wonderfully with crusty bread or a classic grilled cheese sandwich.

Ingredients

Scale

For Roasting:

  • 2 lbs ripe tomatoes, halved (Roma or cherry work best)

  • 1 whole head of garlic, top sliced off

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • ½ teaspoon black pepper

For the Soup:

  • 1 small onion, chopped

  • ½ teaspoon dried basil (or 1 tablespoon fresh basil)

  • ½ teaspoon dried oregano

  • ½ teaspoon smoked paprika (optional, for extra depth)

  • 3 cups vegetable broth

  • ½ cup heavy cream (or coconut milk for a dairy-free option)

  • 1 tablespoon butter (optional, for extra richness)

  • 1 teaspoon balsamic vinegar (for added depth)

Instructions

1. Preheat the Oven:

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Roast the Tomatoes and Garlic:

  • Arrange the halved tomatoes on the baking sheet.

  • Place the garlic head cut-side up on the sheet.

  • Drizzle everything with olive oil, salt, and black pepper.

  • Roast for 30-35 minutes, until the tomatoes are soft and slightly charred, and the garlic is caramelized.

3. Sauté the Onion:

  • While the tomatoes are roasting, heat 1 tablespoon olive oil in a large pot over medium heat.

  • Add the chopped onion and cook for 5 minutes, until softened.

4. Blend the Soup:

  • Squeeze the roasted garlic cloves out of their skins and add them to the pot with the onions.

  • Add the roasted tomatoes, basil, oregano, smoked paprika, and vegetable broth.

  • Use an immersion blender (or a regular blender in batches) to blend until smooth.

5. Simmer and Finish:

  • Bring the soup to a gentle simmer and stir in the heavy cream, butter, and balsamic vinegar.

  • Let cook for 5 minutes until heated through.

6. Serve and Enjoy:

 

  • Ladle the soup into bowls, garnish with fresh basil or a drizzle of cream, and serve with crusty bread or a grilled cheese sandwich.

Notes

  • For a vegan version, use coconut milk instead of heavy cream and omit butter.

  • To add more depth, roast a red bell pepper along with the tomatoes.

 

  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://easyfoodflash.com/creamy-roasted-tomato-and-garlic-soup/