Creamy Roasted Garlic Tomato (Print-Friendly)

Velvety blend of roasted tomatoes and garlic with creamy richness for a comforting experience.

# 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 more to taste
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon sugar (optional, to balance acidity)
10 - 1/4 teaspoon smoked paprika (optional)

→ Garnish (optional)

11 - Fresh basil leaves
12 - Croutons or toasted bread

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Arrange tomato halves cut side up and onion wedges on a baking sheet. Slice the top off the garlic bulb to expose cloves, drizzle with olive oil, and wrap in aluminum foil.
03 - Drizzle tomatoes and onions with olive oil, then season with salt and black pepper.
04 - Roast the vegetables and garlic in the oven for 35 to 40 minutes, until the tomatoes caramelize and garlic softens.
05 - Allow the garlic to cool slightly, then squeeze roasted cloves out of their skins.
06 - Transfer roasted tomatoes, onions, and garlic to a blender. Add vegetable broth and blend until smooth, working in batches if necessary.
07 - Pour the blended mixture into a large pot. Stir in heavy cream and smoked paprika if used. Taste and add sugar if needed to balance acidity.
08 - Simmer over medium-low heat for 10 minutes, stirring occasionally and adjusting seasoning as desired.
09 - Serve hot, garnished with fresh basil and croutons or toasted bread if desired.

# Expert Advice:

01 -
  • The roasting step transforms ordinary tomatoes into something almost candied and complex, with a depth you won't get any other way.
  • Heavy cream swirled in at the end turns it into something luxurious enough to feel like you're taking care of yourself.
  • It's genuinely forgiving—if your tomatoes aren't perfect or your measurements shift, the soup still comes out silky and delicious.
02 -
  • Don't skip the roasting step thinking you can save time—it's the entire point; raw tomatoes and garlic will never taste this good.
  • If your blender is small, blend in batches rather than overloading it; the smoother your soup, the better it tastes.
  • Taste constantly once you've added cream; dairy can mask flavors, so adjusting seasoning at the end matters more than you'd think.
03 -
  • If you have an immersion blender, you can blend the soup directly in the pot, which saves a step and one less thing to wash.
  • Don't use the microplane grater on your black pepper—use a proper pepper mill so you get pieces rather than fine dust, which makes the texture better.
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