Creamy Roasted Garlic Tomato (Printable View)

Velvety blend of slow-roasted tomatoes and garlic enriched with cream for smooth, rich flavor.

# Ingredient List:

→ 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 tbsp olive oil
05 - 0.5 cup heavy cream

→ Liquids

06 - 2 cups vegetable broth

→ Seasonings

07 - 1 tsp salt, plus additional to taste
08 - 0.5 tsp freshly ground black pepper
09 - 0.5 tsp sugar (optional, for acidity balance)
10 - 0.25 tsp smoked paprika (optional)

→ Garnish (optional)

11 - Fresh basil leaves
12 - Croutons or toasted bread

# How to Make:

01 - Preheat 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 black pepper.
04 - Roast the prepared vegetables and garlic in the oven for 35 to 40 minutes, until tomatoes caramelize and garlic softens.
05 - Allow garlic to cool slightly, then squeeze the cloves from their skins.
06 - Combine roasted tomatoes, onions, garlic, and vegetable broth in a blender and puree until smooth, working in batches if needed.
07 - Transfer puree to a large pot, stir in heavy cream and smoked paprika if using. Taste and add sugar if necessary to balance acidity.
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 leaves and croutons or toasted bread if desired.

# Expert Tips:

01 -
  • The slow roasting transforms simple tomatoes into pure, concentrated sweetness that tastes nothing like store-bought soup.
  • One whole bulb of roasted garlic becomes soft and spreadable, adding richness without any sharp bite.
  • Heavy cream swirled in at the end makes it feel indulgent while still coming together in about an hour.
02 -
  • Don't skip the roasting step or you'll end up with soup that tastes thin and watery—the oven is doing the heavy lifting here by concentrating all the tomato flavor.
  • If your blender isn't powerful enough or you'd rather skip the blending entirely, an immersion blender works just as well and is honestly more forgiving.
  • Add the cream at the end, not the beginning—if you blend hot cream it can sometimes separate and look weird, though it'll still taste fine.
03 -
  • Save any leftover soup in the fridge for up to four days—it actually tastes better the next day as the flavors settle and deepen.
  • If you want to freeze it, leave out the cream and add it fresh when you reheat, which keeps the texture silky instead of split.
  • A hand blender saves you from having to transfer hot soup to a regular blender and is genuinely worth the counter space.
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