Description
Creamy Roasted Garlic Tomato Soup is a cozy, fall-ready comfort dish made from caramelized fresh tomatoes and garlic, blended to silky perfection. Rich in flavor with smoky, savory notes, this soup can be served vegan or enriched with cream. It’s the perfect bowl of warmth for crisp evenings.
Ingredients
For Roasted Tomatoes & Garlic:
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3–4 lbs ripe organic tomatoes, cut into wedges (1.4–1.8 kg)
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2 whole garlic bulbs
For Soup:
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½ onion, chopped (75 g)
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1 tbsp extra virgin olive oil (15 ml)
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1½ cups organic heavy cream (360 ml) – optional
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2 cups organic vegetable stock (480 ml)
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4 tbsp organic tomato paste (60 g)
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1 tsp sea salt (5 g)
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1 tsp all-purpose seasoning blend (5 g)
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½ tsp smoked paprika (2.5 g)
Optional:
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Grilled cheese sandwich
Instructions
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Preheat oven. Roast tomatoes and garlic with herbs and olive oil until caramelized. Cool garlic and squeeze out soft cloves.
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In a Dutch oven, sauté chopped onion in olive oil for 1–2 minutes until translucent.
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In a high-speed blender, combine sautéed onions, roasted tomatoes, garlic, tomato paste, and vegetable stock. Blend until smooth.
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Return soup to pot and stir in heavy cream (if using), salt, seasoning blend, and paprika.
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Bring to a gentle boil for 1–2 minutes, then reduce to simmer for 5–6 minutes.
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Serve warm with grilled cheese or crusty bread.
Notes
Roasting deepens the tomato and garlic flavor—don’t rush it.
For a vegan version, omit cream or substitute with cashews or coconut milk.
Add balsamic vinegar for a bright finish.
Freeze the soup before adding cream for best texture later.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (including roasting)
- Category: Entrées
- Method: Roasting + Stovetop
- Cuisine: Mediterranean-Inspired / American