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If you love the cozy comfort of tomato soup but crave something with an extra layer of richness and depth, this Creamy Roasted Tomato and Garlic Soup Recipe is an absolute must-try. The slow roasting of ripe Roma tomatoes and garlic unlocks a natural sweetness and smoky nuance that blends seamlessly with a touch of heavy cream, resulting in a velvety, soul-warming soup that’s bursting with flavor. It’s the kind of bowl that feels like a warm hug on a chilly day and a guaranteed crowd-pleaser for family dinners or casual gatherings.
Ingredients You’ll Need
This recipe is all about simplicity meeting incredible flavor. Every ingredient plays an essential role, from the juicy Roma tomatoes giving body and acidity, to the garlic adding aromatic depth and the cream smoothing everything into luscious perfection.
- 2 pounds ripe Roma tomatoes: The star of the show, bursting with natural sweetness and perfect for roasting.
- 1 medium yellow onion: Adds a subtle sweetness and savory backbone after roasting.
- 1 head of garlic: Roasting softens the garlic’s edge, turning it into a mellow flavor bomb.
- 2 tablespoons olive oil: Helps caramelize the veggies and enhances the soup’s richness.
- 1 teaspoon salt: Balances and brightens the flavors throughout the soup.
- ½ teaspoon black pepper: Adds just a hint of spice for complexity.
- 1 teaspoon dried basil: Brings a classic herbal note that pairs beautifully with tomatoes.
- ½ teaspoon crushed red pepper flakes (optional): For a subtle kick that wakes up the palate.
- 2 cups vegetable broth: Creates the soup’s lovely, comforting liquid base.
- ½ cup heavy cream (or full-fat coconut milk for dairy-free): The touch that transforms it into a creamy, dreamy soup.
- Fresh basil leaves (optional): Perfect for garnish and a fresh herbal boost.
How to Make Creamy Roasted Tomato and Garlic Soup Recipe
Step 1: Prep and Roast the Vegetables
Start by preheating your oven to 400°F. Arrange your halved Roma tomatoes, quartered onion, and the garlic head—with its top sliced off—on a baking sheet. Drizzle everything with olive oil, then season generously with salt, pepper, dried basil, and if you like a little heat, sprinkle on some crushed red pepper flakes. Roast for 35 to 40 minutes until those tomatoes are blistered and the garlic cloves are gloriously soft and golden. This roasting step is critical because it deepens the flavors and softens the garlic to luscious sweetness, completely transforming the ingredients.
Step 2: Blend the Soup
Once your veggies are out of the oven and have cooled enough to handle, squeeze the roasted garlic cloves out of their skins and into a sturdy blender. Add the roasted tomatoes and onions along with any flavorful juices left on the baking sheet. Pour in the vegetable broth and blend everything until completely smooth. This process turns all those rich roasted elements into a silky soup base that feels indulgent yet light.
Step 3: Heat and Add Cream
Transfer your blended soup to a pot over medium heat. Stir in the heavy cream (or coconut milk if you’re going dairy-free) and let it gently simmer for 5 to 10 minutes. This warming step lets the flavors marry beautifully and thickens the soup ever so slightly. Don’t forget to taste and tweak the seasoning here—sometimes a pinch more salt or pepper makes all the difference.
How to Serve Creamy Roasted Tomato and Garlic Soup Recipe
Garnishes
Fresh basil leaves scattered on top bring a vibrant pop of green and a fresh herbal note that complements the richness perfectly. If you want to get fancy, a drizzle of olive oil or a swirl of cream can add elegance and extra creaminess. Toasted croutons or a sprinkle of Parmesan cheese are fantastic for adding texture and an extra layer of savory goodness.
Side Dishes
This soup pairs wonderfully with a warm, crusty baguette or homemade grilled cheese sandwiches for dipping. A crisp green salad with a tangy vinaigrette can also brighten the meal and provide a lovely balance to the creamy richness of the soup.
Creative Ways to Present
For a cozy dinner party, serve this soup in rustic bowls with fresh herbs tucked on the rim. You can also fill mini bread bowls for a fun and edible presentation. Another idea is to layer the soup with dollops of pesto or a sprinkle of toasted pine nuts for a gourmet touch that will impress your guests every time.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve all those vibrant roasted tomato and garlic flavors. Revisit it when you want a quick and nutritious lunch or dinner that’s already packed with comforting taste.
Freezing
The Creamy Roasted Tomato and Garlic Soup Recipe freezes well, making it a convenient option for meal prep. Allow the soup to cool completely before transferring it into freezer-safe containers. It can be frozen for up to 2 months. When ready to enjoy, thaw in the fridge overnight before reheating gently on the stove.
Reheating
Reheat the soup over low to medium heat, stirring occasionally to prevent sticking and to reincorporate any cream that may have separated. If the soup is thicker than you like after refrigeration or freezing, simply add a splash of vegetable broth or water to loosen it to your preferred consistency while warming.
FAQs
Can I make this soup vegan?
Absolutely! Simply swap out the heavy cream for full-fat coconut milk or any plant-based cream alternative. This keeps the soup creamy and delicious without dairy.
What’s the best tomato variety for this recipe?
Roma tomatoes are ideal because they have firm flesh and fewer seeds, which make for a smoother, less watery soup. Their natural sweetness also shines when roasted.
Can I use fresh garlic instead of roasting a whole head?
Roasting the garlic whole softens its flavor and adds a caramelized sweetness that raw garlic simply can’t replicate. While you could add fresh garlic, it won’t have the same mellow, rich taste.
Is it possible to make this soup gluten-free?
Yes! Naturally, the soup is gluten-free since it contains no wheat or gluten ingredients. Just be mindful when pairing it with sides or garnishes that may contain gluten, like certain croutons.
How spicy is the soup with red pepper flakes?
The crushed red pepper flakes add just a gentle warmth and slight kick, but they’re entirely optional. You can adjust the amount to suit your preferred spice level or leave them out altogether for a milder flavor.
Final Thoughts
I can’t recommend the Creamy Roasted Tomato and Garlic Soup Recipe enough for anyone looking to elevate their soup game with straightforward ingredients and a powerful flavor punch. Whether it’s served as a cozy solo lunch or the start to a special meal, this soup’s velvety texture and roasted aroma promise to win over all your taste buds. So grab those tomatoes, fire up your oven, and get ready for one of the most satisfying soups you’ll make at home.
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Creamy Roasted Tomato and Garlic Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Roasted Tomato and Garlic Soup is a comforting, flavorful dish perfect for chilly days. Ripe Roma tomatoes and garlic are roasted to bring out their natural sweetness and depth, then blended into a smooth, velvety soup enriched with a touch of cream. The subtle seasoning of basil and optional red pepper flakes adds a lovely herbal and mild heat dimension, making it a delicious vegetarian option that’s easy to prepare.
Ingredients
Vegetables
- 2 pounds ripe Roma tomatoes, halved
- 1 medium yellow onion, peeled and quartered
- 1 head of garlic, top sliced off to expose cloves
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
Liquids and Garnish
- 2 cups vegetable broth
- ½ cup heavy cream (or full-fat coconut milk for dairy-free)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat and prepare vegetables: Preheat your oven to 400°F (205°C). On a baking sheet, arrange the halved Roma tomatoes, quartered onion, and the head of garlic with the top sliced off to expose the cloves.
- Season and roast: Drizzle the vegetables with olive oil, then sprinkle with salt, black pepper, dried basil, and crushed red pepper flakes if using. Roast in the oven for 35-40 minutes until the tomatoes are blistered and the garlic is golden and soft.
- Cool and blend: Let the roasted vegetables cool slightly. Squeeze the softened garlic cloves out of their skins into a blender. Add the roasted tomatoes, onion, and any pan juices along with the vegetable broth. Blend until smooth and creamy.
- Heat and finish: Pour the blended soup into a pot set over medium heat. Stir in the heavy cream (or coconut milk) and simmer gently for 5-10 minutes until warmed through. Taste and adjust seasoning if needed.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves if desired. Serve immediately for a cozy meal.
Notes
- For a vegan version, substitute heavy cream with full-fat coconut milk.
- Add a handful of fresh basil to the blender for a more herbaceous flavor.
- For extra richness, stir in a tablespoon of butter just before serving.
