Creamy Roasted Garlic Tomato (Printable)

Velvety slow-roasted tomatoes and garlic blended smooth with a splash of cream for rich comfort.

# What You'll Need:

→ Vegetables

01 - 1.5 lbs ripe tomatoes, halved
02 - 1 large yellow onion, cut into wedges
03 - 1 whole garlic bulb

→ Oils & Dairy

04 - 2 tablespoons olive oil
05 - 1/2 cup heavy cream

→ Liquids

06 - 2 cups vegetable broth

→ Seasonings

07 - 1 teaspoon salt, plus additional to taste
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon sugar (optional)
10 - 1/4 teaspoon smoked paprika (optional)

→ Garnish (optional)

11 - Fresh basil leaves
12 - Croutons or toasted bread

# How to Make It:

01 - Set the oven to 400°F to prepare for roasting.
02 - Arrange tomato halves cut side up and onion wedges on a baking sheet; slice the garlic bulb top to expose cloves, drizzle with olive oil, then wrap in foil.
03 - Drizzle tomatoes and onions with olive oil, then sprinkle salt and black pepper evenly.
04 - Roast the vegetables and garlic for 35 to 40 minutes until tomatoes caramelize and garlic softens.
05 - Once cooled sufficiently, squeeze the garlic cloves out of their skins.
06 - Combine roasted tomatoes, onions, and garlic in a blender; add vegetable broth and blend until smooth, in batches if necessary.
07 - Pour blended mixture into a large pot, stir in heavy cream and smoked paprika if using; adjust flavor with sugar if required.
08 - Maintain at medium-low heat for 10 minutes, stirring occasionally; adjust seasoning to taste.
09 - Ladle hot soup into bowls; garnish with fresh basil leaves and croutons or toasted bread if desired.

# Expert Advice:

01 -
  • The roasting makes every ingredient taste twice as good as it actually is, with a depth that simmering alone could never achieve.
  • It's naturally creamy without being heavy, and comes together in about an hour from start to finish.
  • One pot, a baking sheet, and a blender are all you really need—no fancy equipment required.
02 -
  • Roast on high heat and don't rush it—that caramelization is where the real flavor lives, and 35 to 40 minutes isn't negotiable.
  • Always taste before serving and adjust salt and acidity; soups are incredibly forgiving, and fixing the seasoning at the end takes seconds but makes the whole difference.
  • If your soup seems too thick, thin it with a splash more broth; if it's too thin, just let it simmer a few minutes longer.
03 -
  • Make a double batch and freeze half; this soup reheats beautifully and tastes even better the next day.
  • A grilled cheese sandwich alongside this is non-negotiable—the bread and cheese are the perfect foil to the silky soup.
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