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Creamy roasted garlic tomato soup has become my cozy kitchen hero for rainy days and lazy Sunday dinners. This recipe transforms simple tomatoes and garlic into a velvety bowl of comfort thanks to oven roasting and just the right mix of spices.
My family asks for this soup every time tomato season hits and I often double the recipe to freeze portions for quick lunches. Nothing compares to the aroma in my home after roasting those garlic bulbs and tomatoes.
Ingredients
- Organic ripe tomatoes: Choose the deepest red tomatoes for vibrant flavor and color
- Whole garlic bulbs: Roasting garlic sweetens and softens its bite; select firm unblemished bulbs
- Chopped onion: Lays down a flavor base; search for onions with papery skin and no green shoots
- Extra virgin olive oil: Adds richness and helps vegetables roast beautifully; pick a fruity high quality oil
- Organic heavy cream: Gives the soup its signature silky texture; use the freshest cream available or substitute coconut cream
- Organic vegetable stock: Deepens flavor; use low sodium or homemade for control
- Tomato paste: Adds concentrated tomato flavor; look for a thick deep red paste
- Sea salt: Enhances every note; opt for flaky or fine pure salt
- On Everything All Purpose Blend: Adds warmth and roundness; use your favorite all purpose spice mix or make your own
- Smoked paprika: Brings a subtle smoky aroma; look for authentic Spanish smoked paprika for best results
- Grilled cheese sandwich: For an optional classic pairing; choose your favorite bread and a sharp melty cheese
Step-by-Step Instructions
- Prep and Roast the Tomatoes and Garlic:
- Prep the tomatoes by washing and cutting into wedges. Slice the tops off two bulbs of garlic to expose the cloves. Arrange both on a baking tray. Drizzle with olive oil and sprinkle with salt and your chosen spice blend. Roast in a hot oven until tomatoes begin to caramelize and garlic turns golden brown and fragrant. This coaxing of sweetness from both is key to the soup’s depth.
- Sauté the Onion:
- In a medium sized heavy pot heat olive oil over medium. Add chopped onions. Stir and watch closely making sure they soften and turn translucent without burning. This builds the base flavor so give them a full one to two minutes to turn glossy and aromatic.
- Blend the Roasted Ingredients:
- Remove the roasted garlic cloves by gently squeezing them from their skins. Transfer the roasted tomatoes, cloves, sautéed onions, tomato paste, and vegetable stock to a blender. Blend on high speed until the mixture is completely smooth. For a silkier soup run through a fine mesh strainer but I love leaving a bit of texture.
- Simmer and Build the Soup:
- Pour the blended mixture back into your pot. Add heavy cream, sea salt, all purpose blend, and smoked paprika. Stir gently and bring to a gentle boil for one to two minutes to marry the flavors. Lower the heat and let it simmer quietly for another five to six minutes. The soup will thicken and develop even more character as it cooks.
- Finish and Serve:
- Turn off the heat. Ladle the creamy soup into bowls. If desired top with a few of the reserved roasted tomato pieces for color. Serve hot with a grilled cheese sandwich on the side or a handful of fresh herbs for brightness.
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I cannot get enough of the roasted garlic. My kitchen smells unforgettable every time and my favorite memory is my daughter sneaking caramelized garlic cloves before they even hit the blender.
Storage Tips
Transfer any leftover soup to a sealed container and refrigerate for up to five days. For longer storage freeze in individual portions for up to three months. Thaw slowly overnight before reheating. If the soup thickens upon chilling just whisk in a splash of stock or milk to restore its creamy texture.
Ingredient Substitutions
If you cannot find ripe tomatoes in season canned fire roasted tomatoes will work in a pinch. Coconut cream can easily stand in for heavy cream to create a vegan version. For a split of flavors try adding a pinch of chili flakes for gentle heat or fresh basil for a summer twist.
Serving Suggestions
Pair with classic grilled cheese made with sharp cheddar Swiss or mozzarella. For extra crunch top each bowl with homemade garlic croutons or a drizzle of basil oil. It also pairs well with a crisp green salad or roasted chickpeas for added protein.
A Bit of Tomato Soup History
Tomato soup has humble roots in many cultures with recipes tracing back to the late nineteenth century in both Europe and America. Roasting as a technique brings out tomato sweetness and complexity in a way that classic stewed soups simply cannot achieve. Serving it with grilled cheese became adored in US lunch counters thanks to its unbeatable contrast of creamy and crispy.
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A bowl of comfort for any occasion and a recipe my family treasures. Make this your go-to soup for a cozy night in.
Frequently Asked Questions
- → How do I roast the tomatoes and garlic for this soup?
Arrange tomato wedges and garlic bulbs on a baking tray, drizzle with olive oil, and roast until soft and caramelized. Squeeze out the garlic once cooled before blending.
- → Can I make this dish dairy-free?
Yes, substitute the heavy cream with a plant-based alternative like coconut cream or oat cream to maintain creaminess.
- → What type of tomatoes is best for this soup?
Ripe, organic tomatoes such as Roma or beefsteak varieties yield the richest flavor when roasted.
- → How can I enhance the soup’s flavor?
Use a homemade spice blend, smoked paprika, and finish with a drizzle of good-quality olive oil or fresh herbs before serving.
- → Is grilled cheese necessary as a side?
Grilled cheese complements the creamy soup perfectly but can be omitted or replaced with crusty bread for dipping.
- → Can I freeze leftovers?
Yes, cool the soup completely before transferring to freezer-safe containers. Reheat gently, stirring well before serving.