Creamy Roasted Garlic Tomato (Printable)

Velvety soup with roasted tomatoes and garlic, enriched with a touch of cream.

# 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

# Step-by-Step:

01 - Set the oven to 400°F (200°C).
02 - Arrange halved tomatoes (cut side up) and onion wedges on a baking sheet. Slice the top off the garlic bulb to expose cloves, drizzle with olive oil, then wrap in foil.
03 - Drizzle tomatoes and onions with olive oil and season with salt and black pepper.
04 - Roast the tomatoes, onions, and wrapped garlic for 35–40 minutes until tomatoes caramelize and garlic softens.
05 - Allow to cool slightly, then squeeze roasted garlic cloves from their skins.
06 - Combine roasted tomatoes, onions, and garlic in a blender. Add vegetable broth and blend until smooth, working in batches if needed.
07 - Pour the blended mixture into a large pot. Stir in heavy cream and smoked paprika if using. Taste and adjust acidity with sugar if necessary. Simmer over medium-low heat for 10 minutes, stirring occasionally.
08 - Ladle soup into bowls and garnish with fresh basil and croutons or toasted bread as desired.

# Expert Advice:

01 -
  • The roasted garlic becomes so mellow and sweet you won't recognize it as the sharp ingredient you started with.
  • It's genuinely easier than it sounds, mostly just letting your oven do the work while you step away.
  • That cream swirl at the end tastes indulgent but the whole thing comes together in about an hour.
02 -
  • Don't skip the roasting step trying to save time—that's where the magic happens and you can't replicate it by just heating tomatoes on the stove.
  • Taste constantly while seasoning; roasted vegetables need more salt than you'd think, and what seems perfect before blending might taste flat once everything is pureed together.
03 -
  • Don't wrap your garlic bulb too tightly in foil or it'll steam rather than roast—just a loose tent is enough to keep it cooking gently.
  • If your blender is struggling with chunks, add the broth in stages and blend longer rather than pushing it and getting frustrated.
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