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Creamy Roasted Garlic Tomato Soup

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A velvety, cozy tomato soup made with oven-roasted tomatoes and garlic, blended with cream, spices, and vegetable stock for a rich, comforting flavor.

Ingredients

3–4 lbs ripe organic tomatoes, cut into wedges

2 garlic bulbs

½ onion, chopped

1 Tbsp extra virgin olive oil (plus more for drizzling)

1 ½ cups organic heavy cream

2 cups organic vegetable stock

4 Tbsp organic tomato paste

1 tsp sea salt (plus more to taste)

1 tsp On Everything All-Purpose Blend

½ tsp smoked paprika

Optional: Grilled cheese sandwich

Instructions

  1. Preheat oven to 400 °F (205 °C) and line a large baking sheet with parchment paper.
  2. Arrange tomato wedges on the sheet. Slice tops off garlic bulbs, wrap in foil, and place alongside tomatoes. Drizzle tomatoes with olive oil, season with salt and all-purpose blend. Roast 35–40 minutes until tender and caramelized.
  3. In a large pot over medium heat, heat olive oil. Add onion and sauté until softened, ~5 minutes.
  4. Squeeze roasted garlic from skins into the pot. Add roasted tomatoes and stir.
  5. Use an immersion blender to puree until smooth (or transfer to a blender in batches).
  6. Return to medium heat, stir in tomato paste, vegetable stock, smoked paprika, and heavy cream. Simmer 8–10 minutes, stirring occasionally. Adjust seasoning.
  7. Serve hot with optional grilled cheese sandwich.

Notes

For vegan, use coconut milk or cashew cream instead of heavy cream.

Roasting tomatoes reduces acidity and deepens flavor.

For a chunkier soup, blend only half of the roasted tomatoes.

Fresh basil or thyme can be added before blending for extra aroma.

Wrap garlic in foil to prevent burning while roasting.

Nutrition

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