Introduction

This creamy roasted garlic tomato soup is a comforting blend of sweet, caramelized tomatoes and mellow roasted garlic. Perfect for cozy evenings, it’s rich, smooth, and pairs wonderfully with a classic grilled cheese sandwich.

A close-up view of a creamy orange soup served in a white bowl, topped with several roasted cherry tomatoes with a slightly wrinkled, browned texture, scattered fresh green thyme sprigs, and small droplets of reddish oil glistening on the surface, all placed on a white marbled texture. The soup looks rich and smooth with some black pepper flakes sprinkled for texture and color contrast, giving the dish a warm and appetizing feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 to 4 lb ripe organic tomatoes, cut into wedges
2 bulbs garlic
1/2 onion, diced
1 tbsp extra-virgin olive oil
1 1/2 cups organic heavy cream
2 cups organic vegetable broth
4 tbsp organic tomato paste
1 tsp sea salt, plus more as needed
1 tsp all-purpose seasoning blend
1/2 tsp smoked paprika
Reserved roasted tomatoes (optional, for serving)
Grilled cheese sandwich (for serving)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Arrange the tomato wedges and whole garlic bulbs with their tops cut off to expose the cloves on a baking sheet. Drizzle lightly with olive oil and sprinkle with a pinch of sea salt. Roast for 35-40 minutes, until tomatoes are caramelized and garlic is soft and golden. Allow to cool slightly.
Step 2: Heat olive oil in a medium-sized dutch oven over medium-high heat. Add diced onions and sauté for 1-2 minutes until translucent and fragrant. Remove from heat.
Step 3: Transfer sautéed onions, roasted tomatoes, and squeezed roasted garlic cloves into a high-powered blender. Add tomato paste and vegetable broth. Blend until very smooth. Set aside some roasted tomatoes if you want to use them as garnish.
Step 4: Pour the blended mixture back into the dutch oven. Place over medium-high heat and stir in heavy cream, sea salt, seasoning blend, and smoked paprika. Bring to a boil for 1-2 minutes, then reduce heat and simmer for 5-6 minutes to thicken and let flavors meld. Adjust seasoning as needed.
Step 5: Remove from heat and ladle into bowls. Top with reserved roasted tomatoes if desired. Serve immediately with a grilled cheese sandwich for the ultimate comfort meal.

Tips & Variations

Use organic tomatoes and broth for the best flavor and richness.
For a vegan version, substitute heavy cream with coconut cream or cashew cream.
Adding a pinch of red pepper flakes gives the soup a subtle kick.
Reserve some garlic cloves whole for a rustic garnish instead of squeezing them into the blend.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If soup thickens too much when cooled, add a splash of vegetable broth or water to loosen it before reheating.

How to Serve

A close-up image of a bowl filled with creamy orange soup that has a smooth, slightly textured surface. Floating on top are several roasted cherry tomato halves with wrinkled, dark red skin, and small sprigs of green herbs scattered across the soup. A silver spoon holds a spoonful of the soup along with a piece of roasted tomato and a herb sprig. The bowl is white and placed on an orange cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, though fresh tomatoes provide a brighter, sweeter flavor. Use about 4 cups of high-quality canned whole or crushed tomatoes and adjust roasting time as needed.

Is it possible to make this soup ahead of time?

Absolutely. Prepare the soup up to the simmering step, then cool and refrigerate. Reheat gently before serving and add fresh cream if desired to freshen the texture.