Description
Indulge in the warmth of this Creamy Roasted Garlic Tomato Soup, a dish that feels like a cozy embrace on chilly days. This soup is bursting with the rich flavors of herb-roasted tomatoes and mellow roasted garlic, making it an ideal choice for both comforting dinners and elegant gatherings. Ready in under an hour, it pairs perfectly with a gooey grilled cheese sandwich or crusty bread for an unforgettable meal. With its vegan option available, this versatile recipe is sure to become a favorite year-round.
Ingredients
Scale
- 3–4 lbs ripe organic tomatoes
- 2 garlic bulbs
- 1/2 onion, chopped
- 1 Tbsp extra virgin olive oil
- 1 1/2 cups organic heavy cream (or coconut milk for vegan)
- 2 cups organic vegetable stock
- 4 Tbsp tomato paste
- Sea salt and spices to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Spread tomato wedges on a baking sheet, drizzle with olive oil, and add tops of garlic bulbs. Roast for about 30 minutes.
- In a large pot over medium heat, sauté chopped onion until translucent.
- Squeeze roasted garlic into the pot and add roasted tomatoes with juices, vegetable stock, tomato paste, and spices.
- Blend until smooth using an immersion or regular blender.
- Stir in cream (or coconut milk), heat through without boiling.
- Serve hot with grilled cheese sandwiches or your choice of sides.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 80mg
Keywords: For added depth, sprinkle fresh basil or drizzle balsamic reduction before serving. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.