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Creamy Roasted Garlic Tomato Soup Recipe

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4.3 from 66 reviews

This Creamy Roasted Garlic Tomato Soup offers a comforting and flavorful twist on a classic favorite. Featuring herb-roasted tomatoes and mellow roasted garlic blended smoothly with sautéed onions, tomato paste, and vegetable stock, then enriched with creamy organic heavy cream and a medley of spices. Ready in under an hour, it's perfect for cozy lunches or dinners and pairs beautifully with a grilled cheese sandwich. A vegan option is easily accommodated by substituting coconut cream.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Roasted Herb Tomatoes + Garlic

  • 3-4 lbs. ripe organic tomatoes, cut into wedges
  • 2 garlic bulbs

Soup

  • ½ onion, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 ½ cups organic heavy cream
  • 2 cups organic vegetable stock
  • 4 tablespoons organic tomato paste
  • 1 teaspoon sea salt (plus more to taste)
  • 1 teaspoon On Everything All-Purpose Blend (see notes for blend recipe)
  • ½ teaspoon smoked paprika

Optional

  • Grilled cheese sandwich, for serving

Instructions

  1. Roast Tomatoes and Garlic: Roast the tomatoes and garlic bulbs following the Herb Roasted Tomatoes recipe. This typically involves roasting the tomato wedges and whole garlic bulbs in the oven until caramelized and tender.
  2. Sauté Onions: In a medium-sized Dutch oven over medium-high heat, warm the olive oil. Add the chopped onions and sauté for 1-2 minutes until translucent and fragrant. Remove from heat.
  3. Blend Ingredients: Transfer the sautéed onions to a high-powered blender along with the roasted tomatoes, garlic (squeeze the soft roasted garlic from the bulb), tomato paste, and vegetable stock. Blend on high speed until smooth and fully combined. Save some roasted tomatoes aside for garnish, if desired.
  4. Cook the Soup: Pour the blended tomato mixture back into the same Dutch oven over medium-high heat. Stir in the heavy cream, sea salt, On Everything All-Purpose Blend, and smoked paprika until combined.
  5. Simmer: Bring the soup to a gentle boil for 1-2 minutes, then reduce heat to low and let it simmer for 5-6 minutes, allowing it to thicken.
  6. Serve: Remove the soup from heat and ladle into bowls. Garnish with reserved roasted tomatoes. Serve with grilled cheese sandwiches on the side if desired.
  7. Enjoy: Serve immediately while warm for a comforting meal.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days or freeze for 4-6 months. To reheat, thaw in the refrigerator overnight or at room temperature and warm on the stovetop.
  • Vegan Option: Substitute heavy cream with full-fat coconut cream or thickened coconut milk. Use dairy-free cheese for grilled cheese pairing when serving vegan.
  • Herb Roasted Tomatoes: Refer to the Herb Roasted Tomato recipe for roasting instructions.
  • Homemade All-Purpose Blend: Combine 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1 teaspoon dried parsley.
  • Equipment: A high-powered blender and medium Dutch oven are essential for blending and cooking the soup smoothly.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Blending
  • Cuisine: American
  • Diet: Vegetarian

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