Description of this recipe: This creamy roasted garlic tomato soup is a symphony of flavors, blending the sweetness of roasted tomatoes with the pungent warmth of roasted garlic. It’s a comforting and elegant dish perfect for a cozy night in or a sophisticated lunch. Roasting the tomatoes and garlic beforehand unlocks their full potential, creating a depth of flavor that elevates this soup beyond the ordinary. The addition of heavy cream (or coconut cream for a vegan option) provides a velvety texture that makes each spoonful a luxurious experience.
Why you will love this recipe: You’ll fall in love with this soup for several reasons. First, the roasting process brings out an incredible sweetness in the tomatoes, balanced perfectly by the savory roasted garlic. Second, it’s surprisingly simple to make, requiring minimal hands-on time. Third, it’s incredibly versatile – enjoy it as a light lunch, a comforting dinner, or even as a starter for a more elaborate meal. It’s a crowd-pleaser that caters to different dietary needs, easily adaptable for vegan or dairy-free preferences. Finally, the aroma that fills your kitchen as it simmers is simply intoxicating, making the entire cooking experience a joy.
Ingredients:
Roasted Herb Tomatoes + Garlic:
- 3-4 lbs. ripe organic tomatoes, cut into wedges
- 2 garlic bulbs
- Olive oil, for drizzling
- Salt and pepper, to taste
Soup Base:
- ½ onion, chopped
- 1 tablespoon extra virgin olive oil
- 1 ½ cups organic heavy cream (or full-fat coconut cream for vegan)
- 2 cups organic vegetable stock
- 4 tablespoons tomato paste, organic
- 1 teaspoon sea salt (more to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
Optional:
- Grilled cheese sandwich for dipping
- Fresh basil leaves, for garnish
- Croutons, for topping
Preparation:
Step 1: Roast Tomatoes and Garlic: Preheat the oven to 400°F (200°C). This high temperature is crucial for caramelizing the natural sugars in the tomatoes, resulting in a sweeter, more intense flavor. Place the tomato wedges and whole garlic bulbs (don’t peel them!) on a baking sheet. Drizzle generously with olive oil, ensuring each tomato wedge is lightly coated. Season with salt and pepper, adjusting the amount to your preference. The olive oil helps the tomatoes soften and roast evenly, while the salt and pepper enhance their natural flavors.
Step 2: Prepare the Soup Base: While the tomatoes and garlic are roasting, prepare the soup base. In a medium-sized pot (a Dutch oven works particularly well), heat one tablespoon of extra virgin olive oil over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes. Don’t rush this step; allowing the onions to soften slowly will release their sweetness and create a flavorful foundation for the soup. Stir occasionally to prevent burning. The onions should be soft and slightly golden, not browned.
Step 3: Blend Soup Ingredients: Once the tomatoes and garlic are roasted, remove them from the oven and let them cool slightly. Squeeze the roasted garlic cloves out of their skins – they should be soft and easily slide out. Add the roasted garlic cloves, roasted tomatoes (including any accumulated juices – this is packed with flavor!), sautéed onions, tomato paste, and vegetable stock to a high-powered blender. The tomato paste adds richness and depth to the soup. Blend until completely smooth. This may take a minute or two, depending on the power of your blender. Be careful when blending hot liquids, as the steam can cause the lid to pop off. You may need to vent the blender lid slightly to release steam.
Step 4: Finish the Soup: Pour the blended mixture back into the pot. This is important for reheating the soup and melding the flavors. Add the heavy cream (or coconut cream for a vegan option). The cream adds richness and a velvety texture to the soup. For a vegan option, full-fat coconut cream provides a similar creaminess. Stir in the remaining seasonings: smoked paprika, oregano, basil, parsley, red pepper flakes, and thyme. These herbs and spices add complexity and warmth to the soup. The smoked paprika, in particular, adds a subtle smoky flavor that complements the roasted tomatoes and garlic. Simmer on low heat for 10-15 minutes, allowing the flavors to meld. Stir occasionally to prevent scorching. The longer the soup simmers, the more the flavors will develop.
Step 5: Serve: Ladle the creamy roasted garlic tomato soup into bowls. Garnish with extra roasted tomatoes, a swirl of cream, fresh basil leaves, or croutons, if desired. Serve immediately. Grilled cheese sandwiches are a classic accompaniment to tomato soup, perfect for dipping.
COOKING Rating: Easy
Serving Suggestions:
- Serve with a grilled cheese sandwich for dipping. A classic pairing!
- Top with fresh basil leaves for a burst of freshness.
- Add a swirl of cream or a dollop of sour cream for extra richness.
- Sprinkle with croutons for added texture.
- Serve as a starter to a larger meal.
- Pair with a side salad for a light and healthy lunch.
Tips:
- Roasting the tomatoes is key to developing the soup’s rich flavor. Don’t skip this step!
- Use high-quality tomatoes for the best flavor. Ripe, organic tomatoes will give you the sweetest and most flavorful soup.
- Adjust the seasonings to your liking. Add more or less salt, pepper, and spices to suit your taste.
- For a smoother soup, strain it through a fine-mesh sieve after blending. This will remove any tomato seeds or skins.
- If you don’t have a high-powered blender, you can use an immersion blender. Just be careful when blending hot liquids.
- The soup can be made ahead of time and reheated. It will keep in the refrigerator for up to 3 days.
- For a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
- To make the soup even richer, add a tablespoon of butter or olive oil before simmering.
- If you want to use fresh herbs instead of dried, use about 1 tablespoon of each herb.
- If you don’t have vegetable stock, you can use chicken stock or water.
- To make a bisque-like soup, add a tablespoon of sherry or brandy before simmering.
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour
Nutritional Information (per serving, approximate):
Calories: 350 Protein: 8g Sodium: 800mg
Conclusion:
This Creamy Roasted Garlic Tomato Soup is a delightful dish that offers a perfect blend of flavors and textures. The roasting process elevates the humble tomato to new heights, while the addition of garlic and cream creates a comforting and satisfying soup. Whether you’re looking for a quick and easy weeknight meal or an elegant starter for a dinner party, this soup is sure to impress. Its versatility allows for easy customization, making it suitable for various dietary preferences and occasions. So, gather your ingredients, preheat your oven, and prepare to indulge in a bowl of pure comfort! The rich aroma that fills your kitchen as the soup simmers is a testament to the magic of simple ingredients transformed into something truly special. Enjoy!
5 Questions and Answers about this recipe:
Q1: Can I make this soup vegan?
A1: Absolutely! Simply substitute the heavy cream with full-fat coconut cream. The coconut cream will provide a similar richness and velvety texture. Also, ensure that your vegetable stock is truly vegetable-based and doesn’t contain any hidden animal products.
Q2: Can I use canned tomatoes instead of fresh tomatoes?
A2: While fresh tomatoes are ideal for the best flavor, you can use canned tomatoes in a pinch. Use about 6 cups of canned crushed tomatoes. Be sure to drain any excess liquid from the canned tomatoes before roasting. The flavor might not be as intense as with fresh tomatoes, but it will still be a delicious soup. Consider adding a pinch of sugar to compensate for the lack of sweetness in canned tomatoes.
Q3: How can I make this soup ahead of time?
A3: This soup is perfect for making ahead of time! Prepare the soup as directed, then let it cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3 days. When you’re ready to serve, simply reheat the soup over medium heat, stirring occasionally, until heated through. You may need to add a splash of vegetable stock or water if the soup has thickened too much during refrigeration.
Q4: Can I freeze this soup?
A4: Yes, this soup freezes well! Let the soup cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some headspace in the containers to allow for expansion during freezing. The soup can be frozen for up to 2-3 months. When you’re ready to eat it, thaw the soup in the refrigerator overnight or in a pot over low heat. Reheat as directed above. The texture may change slightly after freezing and thawing, but the flavor will still be delicious.
Q5: What can I add to make this soup even more flavorful?
A5: There are several ways to boost the flavor of this soup! Consider adding a splash of balsamic vinegar or lemon juice for a touch of acidity. A pinch of sugar can also enhance the sweetness of the tomatoes. For a richer flavor, add a tablespoon of butter or olive oil before simmering. You can also experiment with different herbs and spices, such as a bay leaf, rosemary, or thyme. A small amount of roasted red pepper can also add a lovely smoky sweetness. Don’t be afraid to experiment and find your perfect flavor combination!
