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Creamy Roasted Garlic Tomato Soup

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Creamy Roasted Garlic Tomato Soup is a rich, velvety soup made with caramelized roasted garlic and ripe tomatoes. This comforting dish is full of deep, smoky flavors and can be customized for a vegan or dairy-free option. Perfect for a cozy meal, it's easy to make with wholesome, pantry-friendly ingredients.

Ingredients

  • 8 medium-sized ripe tomatoes, halved
  • 1 whole head of garlic
  • 2 tbsp olive oil, divided
  • 1 medium yellow onion, chopped
  • 1 medium carrot, peeled and chopped
  • 3 cups vegetable broth (or chicken broth)
  • ½ cup heavy cream (or coconut milk for dairy-free option)
  • 1 tsp dried basil (or 2 tbsp fresh basil)
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions

  • Preheat the Oven: Set your oven to 425°F (220°C).
  • Prepare the Garlic: Slice the top off the garlic head, drizzle with olive oil, and wrap it in foil.
  • Roast the Tomatoes & Garlic: Place halved tomatoes (cut side up) on a parchment-lined baking sheet. Add the wrapped garlic. Drizzle tomatoes with 1 tbsp olive oil and sprinkle with salt. Roast for 30 minutes until soft and slightly caramelized.
  • Sauté Vegetables: In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add chopped onion and carrot, cooking until softened (5-7 minutes).
  • Combine Ingredients: Add roasted tomatoes and squeezed roasted garlic to the pot. Pour in broth, basil, and smoked paprika. Bring to a boil, then simmer for 15 minutes.
  • Blend the Soup: Use an immersion blender (or a regular blender in batches) to puree until smooth.
  • Add Cream & Season: Stir in heavy cream (or coconut milk). Season with salt and black pepper. Warm through without boiling.
  • Serve: Ladle into bowls, garnish with fresh basil, and serve hot.

Notes

  • Spice it Up: Add red pepper flakes or a diced jalapeño for heat.
  • Protein Boost: Stir in cooked lentils or shredded chicken.
  • Vegan Option: Use vegetable broth and replace heavy cream with coconut milk or cashew cream.
  • Storage: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

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