Imagine the aroma of roasted garlic wafting through your kitchen, mingling with the rich scent of charred tomatoes.
This Roasted Garlic Tomato Soup is a comforting bowl of warmth that’s incredibly easy to make, perfect for cozy evenings.
As the tomatoes and garlic roast, their flavors deepen, transforming simple ingredients into a rich, velvety soup.
Let’s bring this delightful dish to life and savor the comfort in every spoonful.
Kitchen Tools Required
- 1 Baking sheet
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 6 cloves Garlic, roasted
- 2 pounds Tomatoes, halved
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 Medium onion, chopped
- 2 cups Vegetable broth
- 1/2 cup Heavy cream
- 1 teaspoon Basil, dried
- 1 teaspoon Oregano, dried
Cook & Prep Time
To efficiently manage your time while preparing and cooking Roasted Garlic Tomato Soup, follow this timeline:
- Reading and Preparation (10 minutes)
- Read through the entire recipe and gather all the ingredients and equipment you’ll need.
- Prepping Ingredients (15 minutes)
- Preheat the oven to 400°F (200°C).
- Halve the tomatoes and peel the garlic cloves.
- Chop the medium onion.
- Roasting Tomatoes and Garlic (25 minutes)
- Place the halved tomatoes and garlic cloves on a baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast in the oven for 25 minutes until the tomatoes are slightly charred.
- Sautéing Onions (15 minutes) (Overlap with roasting time)
- While the tomatoes and garlic are roasting, sauté the chopped onion in a large pot over medium heat until translucent.
- Simmering and Blending (20 minutes)
- Add the roasted tomatoes and garlic to the pot with the sautéed onions.
- Pour in the vegetable broth and bring to a simmer.
- Let it simmer for 15 minutes to blend the flavors.
- Carefully blend the soup until smooth using a blender or immersion blender.
- Final Touch and Resting (10 minutes)
- Stir in the heavy cream, basil, and oregano.
- Heat the soup gently, stirring continuously for 5 minutes.
- Remove from heat and let it rest for 5 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 400°F (200°C).
Place the halved tomatoes and garlic cloves on a baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper.
Roast in the oven for 25 minutes until tomatoes are slightly charred.
In a large pot, sauté the chopped onion over medium heat until translucent.
Add the roasted tomatoes and garlic to the pot.
Pour in the vegetable broth and bring to a simmer.
Let it simmer for 15 minutes to blend the flavors.
Carefully blend the soup until smooth using a blender or immersion blender.
Stir in the heavy cream, basil, and oregano.
Heat the soup gently, stirring continuously for 5 minutes.
Remove from heat and let it rest for 5 minutes before serving.
Serving Tips
- Crusty Bread: Serve with slices of fresh crusty bread to soak up the rich, savory flavors of the soup.
- Grilled Cheese Sandwich: Pair with a classic grilled cheese sandwich for a comforting and hearty meal.
- Fresh Salad: Complement the soup with a light, fresh salad to balance the creaminess and add a revitalizing crunch.
- Parmesan Crisps: Add a savory, crisp element by garnishing with homemade or store-bought parmesan crisps.
- Herb-Infused Olive Oil: Drizzle a little herb-infused olive oil on top for an extra layer of flavor and a touch of elegance.
Storage
To store roasted garlic tomato soup, let it cool completely.
Then, refrigerate in an airtight container for up to four days.
Freeze for longer storage, up to three months.
Freezing
Allow the soup to cool completely before transferring it to airtight containers.
Leave some space for expansion and freeze for up to three months.
Thaw in the refrigerator before reheating.
Reheating
When reheating Roasted Garlic Tomato Soup, use low heat on the stovetop.
Stir frequently to prevent separation.
Alternatively, microwave in short intervals.
Stir in between for even heating.
Final Thoughts
Roasted garlic tomato soup is a comforting and flavorful dish that showcases the natural sweetness of roasted tomatoes and garlic.
With its creamy texture and aromatic herbs, it’s perfect for any occasion.
This soup isn’t only delicious but also easy to prepare, making it a great addition to your culinary repertoire.
Enjoy it as a starter or pair it with crusty bread for a satisfying meal.
Adjust the seasoning to suit your taste and experiment with different garnishes for a personal touch.
Frequently Asked Questions
Can I Use Canned Tomatoes Instead of Fresh Ones?
Absolutely, you can swap canned tomatoes for fresh ones. Opt for whole peeled tomatoes to maintain texture. Drain excess liquid for a richer consistency. This substitution enhances umami depth, especially when roasted flavors are less prominent.
What Is the Best Substitute for Heavy Cream?
You can substitute heavy cream with an equal amount of crème fraîche or Greek yogurt for a tangy depth. For a dairy-free option, use coconut cream, which adds a velvety texture and a subtle sweetness.
Is This Soup Suitable for Vegans?
You can easily make this soup vegan by swapping heavy cream with coconut milk or cashew cream. These alternatives maintain creaminess while complementing the roasted garlic and tomato flavors, ensuring a rich, satisfying culinary experience.
How Can I Make the Soup Spicier?
To spice up your soup, incorporate chili flakes or finely chopped fresh chili during the sautéing of onions. Infuse with smoked paprika for depth, or consider adding a dash of cayenne pepper for a bold kick.
What Type of Bread Pairs Well With This Soup?
Pair this soup with a crusty ciabatta or sourdough to complement its robust flavors. The bread’s airy texture and tangy notes elevate the soup’s savory profile, creating a harmonious balance. Toast it lightly for added crunch.
Roasted Garlic Tomato Soup
Equipment
- 1 Baking sheet
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 6 cloves garlic roasted
- 2 pounds tomatoes halved
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion chopped
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
Instructions
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes and garlic cloves on a baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast in the oven for 25 minutes until tomatoes are slightly charred.
- In a large pot, sauté the chopped onion over medium heat until translucent.
- Add the roasted tomatoes and garlic to the pot.
- Pour in the vegetable broth and bring to a simmer.
- Let it simmer for 15 minutes to blend the flavors.
- Carefully blend the soup until smooth using a blender or immersion blender.
- Stir in the heavy cream, basil, and oregano.
- Heat the soup gently, stirring continuously for 5 minutes.
- Remove from heat and let it rest for 5 minutes before serving.
Notes
