Creamy Roasted Garlic Tomato (Printable)

Slow-roasted tomatoes and garlic blended to create a rich, comforting velvety dish.

# What You Need:

→ Vegetables

01 - 3 1/4 cups ripe tomatoes, halved
02 - 1 large yellow onion, cut into wedges
03 - 1 whole garlic bulb

→ Oils & Dairy

04 - 2 tablespoons olive oil
05 - 1/2 cup heavy cream

→ Liquids

06 - 1 cup vegetable broth

→ Seasonings

07 - 1 teaspoon salt, plus more to taste
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon sugar (optional)
10 - 1/4 teaspoon smoked paprika (optional)

→ Garnish

11 - Fresh basil leaves
12 - Croutons or toasted bread

# Step-by-Step:

01 - Set the oven 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 the tomatoes and onions with olive oil, then season with salt and black pepper.
04 - Place vegetables and garlic in the oven and roast for 35 to 40 minutes until tomatoes are caramelized and garlic is soft.
05 - Allow garlic to cool slightly, then squeeze roasted cloves out of their skins.
06 - Transfer roasted tomatoes, onions, and garlic to a blender. Add vegetable broth and blend until smooth, working in batches if needed.
07 - Pour the blend into a large pot. Stir in the heavy cream and smoked paprika if using. Taste and add sugar if necessary to balance acidity.
08 - Heat soup over medium-low heat for 10 minutes, stirring occasionally. Adjust seasoning to preference.
09 - Ladle soup into bowls and garnish with fresh basil and croutons or toasted bread as desired.

# Expert Suggestions:

01 -
  • The soup tastes like you simmered it for hours, but it actually comes together in just over an hour.
  • Roasting the vegetables first creates a depth of flavor that makes people ask for the recipe.
  • It's naturally vegetarian, naturally gluten-free (if you skip the croutons), and genuinely elegant without any fuss.
02 -
  • Don't blend the soup while it's piping hot—it can splatter or even pop the lid off if you're not careful, so let it cool for a minute or two first.
  • The sugar is optional but genuinely changes the soup if your tomatoes are on the acidic side; add just a tiny bit at a time and taste after each pinch.
03 -
  • Make a double batch and freeze half—this soup freezes beautifully for up to three months, and having it on hand feels like a gift to future-you.
  • If you have an immersion blender, blend the soup right in the pot to skip the blender cleanup, though a traditional blender gives you a slightly smoother result.
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