Creamy Roasted Garlic Tomato (Print)

Velvety tomato blend with roasted garlic and cream for rich, comforting flavors.

# What You'll Need:

→ Vegetables

01 - 1.5 pounds 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 - 2 cups 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, to balance acidity)
10 - 1/4 teaspoon smoked paprika (optional)

→ Garnish

11 - Fresh basil leaves
12 - Croutons or toasted bread (optional)

# Directions:

01 - Set the oven temperature to 400°F and prepare for roasting.
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 with olive oil and wrap in foil.
03 - Drizzle olive oil over tomatoes and onions, then season with salt and black pepper.
04 - Roast the vegetables and garlic for 35 to 40 minutes until tomatoes caramelize and garlic softens.
05 - Allow garlic to cool slightly, then squeeze the softened cloves from their skins.
06 - Combine roasted tomatoes, onions, and garlic in a blender with vegetable broth; blend until smooth, working in batches if needed.
07 - Transfer the blended mixture to a large pot, stir in heavy cream and smoked paprika if using, then taste and add sugar to balance acidity if necessary.
08 - Simmer over medium-low heat for 10 minutes, stirring occasionally and adjusting seasoning to preference.
09 - Ladle the soup into bowls and garnish with fresh basil and croutons or toasted bread as desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but asks almost nothing of you except time in the oven.
  • Roasting transforms humble tomatoes and garlic into something surprisingly elegant and complex.
  • One pot, one blender, and you've got something warm enough to solve a difficult day.
02 -
  • Don't skip the roasting step or rush it; this is where the magic lives, where tomatoes transform from bright and watery into something with real depth and caramel notes.
  • Blend until the soup is completely smooth, not just mostly smooth—any graininess will catch on your tongue and break the velvety spell you've worked for.
  • Taste before adding the cream; it's easier to season the base properly, and the cream dilutes flavors slightly, so account for that.
03 -
  • Don't fear the amount of garlic; roasting transforms it from sharp to mellow, and the bulb becomes the secret ingredient that makes people ask what you did.
  • If your blender struggles or you prefer a chunkier texture, use an immersion blender and blend only until the soup reaches the consistency you want—full control, no batching required.
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