Creamy Roasted Garlic Tomato (Printable)

Velvety tomato and garlic blend with cream creates rich, comforting flavors in every spoonful.

# 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 tbsp olive oil
05 - 0.5 cup heavy cream

→ Liquids

06 - 2 cups vegetable broth

→ Seasonings

07 - 1 tsp salt, plus additional to taste
08 - 0.5 tsp freshly ground black pepper
09 - 0.5 tsp sugar (optional, to balance acidity)
10 - 0.25 tsp smoked paprika (optional)

→ Garnish (optional)

11 - Fresh basil leaves
12 - Croutons or toasted bread

# Directions:

01 - Set oven temperature to 400°F.
02 - Arrange tomato halves cut-side up and onion wedges on a baking sheet; slice the top off the garlic bulb to expose cloves, drizzle lightly with olive oil, then wrap in foil.
03 - Drizzle tomatoes and onions with olive oil and season with salt and black pepper.
04 - Roast vegetables and garlic in the oven for 35 to 40 minutes until tomatoes caramelize and garlic softens.
05 - Allow roasted garlic to cool slightly, then squeeze cloves from their skins.
06 - Combine roasted tomatoes, onions, and garlic in a blender with vegetable broth; blend to a smooth consistency working in batches as needed.
07 - Transfer blended mixture to a large pot, stir in heavy cream and smoked paprika if used; adjust seasoning with sugar to balance acidity as desired.
08 - Cook over medium-low heat for 10 minutes, stirring occasionally; adjust salt and pepper to taste.
09 - Ladle soup hot into bowls and garnish with fresh basil and croutons or toasted bread if desired.

# Expert Tips:

01 -
  • It looks restaurant-fancy but comes together in under an hour with zero fuss.
  • The roasting does all the heavy lifting, turning simple tomatoes into something sweet and deep that a blender finishes into silk.
02 -
  • Don't blend while the soup is hot unless you want a burnt hand and a mess; let it cool for a few minutes or use an immersion blender instead.
  • The roasting step is non-negotiable because it's where all the flavor comes from; rushing or skipping it will leave you with plain tomato soup.
03 -
  • Buy tomatoes at peak season or use good canned tomatoes if fresh ones look sad; the roasting magnifies whatever quality you start with.
  • If your blender struggles, add the broth in stages rather than all at once so the mixture moves instead of getting stuck.
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