Description
This Best Creamy Roasted Garlic Tomato Soup combines slow-roasted garlic, fresh tomatoes, and silky cream into a comforting bowl of velvety goodness. Perfect for cozy dinners or make-ahead lunches, this creamy tomato soup is easy, rich, and irresistibly flavorful.
Ingredients
6-7 medium fresh tomatoes
2 whole garlic bulbs
1 large onion
2 tablespoons olive oil
3 cups vegetable broth
1 cup heavy cream
1 tablespoon fresh basil or thyme (chopped)
1 teaspoon salt
1 teaspoon black pepper
Optional: 1/4 teaspoon red pepper flakes
Instructions
1. Preheat oven to 400°F (200°C). Halve tomatoes and onion. Place on a sheet pan with garlic bulbs (cut side up). Drizzle with olive oil and season with salt and pepper. Wrap garlic in foil. Roast for 35-40 minutes until caramelized.
2. Transfer roasted vegetables to a soup pot. Squeeze garlic cloves out of skins into the pot. Add vegetable broth and bring to a gentle boil. Simmer for 10 minutes.
3. Blend the soup using an immersion blender or transfer to a high-speed blender until smooth.
4. Stir in the heavy cream and chopped basil or thyme. Simmer on low for 5 more minutes. Adjust salt and pepper to taste.
5. Serve hot, garnished with cream swirl, herbs, or roasted cherry tomatoes. Enjoy with crusty bread or grilled cheese.
Notes
Roasting garlic wrapped in foil brings out its sweet, mellow flavor and removes any harsh bite.
For a thinner consistency, add more broth after blending until the desired texture is reached.
To freeze, leave out the cream and add it fresh when reheating to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg