Creamy Roasted Garlic Tomato (Print View)

Velvety blend of slow-roasted tomatoes, garlic, and cream offering rich, comforting flavor.

# Components:

→ 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 tablespoons olive oil
05 - 0.5 cup heavy cream

→ Liquids

06 - 2 cups vegetable broth

→ Seasonings

07 - 1 teaspoon salt, plus more to taste
08 - 0.5 teaspoon freshly ground black pepper
09 - 0.5 teaspoon sugar (optional)
10 - 0.25 teaspoon smoked paprika (optional)

→ Garnish

11 - Fresh basil leaves
12 - Croutons or toasted bread

# Directions:

01 - Preheat the oven to 400°F.
02 - Arrange tomato halves cut side up and onion wedges on a baking sheet. Slice the top of the garlic bulb to expose cloves, drizzle with olive oil, and wrap in foil.
03 - Drizzle tomatoes and onions with olive oil, then season with salt and freshly ground black pepper.
04 - Roast tomatoes, onions, and garlic for 35 to 40 minutes until tomatoes caramelize and garlic is soft.
05 - Once cooled, squeeze the softened roasted garlic cloves from their skins.
06 - Transfer roasted tomatoes, onions, and garlic to a blender. Add vegetable broth and blend until smooth, working in batches if necessary.
07 - Pour the blended mixture into a large pot, stir in heavy cream and smoked paprika if using. Adjust acidity by adding sugar to taste.
08 - Simmer over medium-low heat for 10 minutes, stirring occasionally. Adjust seasoning as desired.
09 - Serve hot garnished with fresh basil leaves and croutons or toasted bread if desired.

# Expert Advice:

01 -
  • The roasted garlic turns sweet and mellow, nothing like raw garlic's bite.
  • One pot of silky soup that tastes like you spent hours in the kitchen, but doesn't.
  • It's the kind of dish that makes your home smell incredible while it cooks.
02 -
  • Don't skip the roasting step or try to rush it—those caramelized edges are where the flavor lives.
  • If your blender struggles or sounds unhappy, the soup might be too thick; add a splash more broth.
  • Taste before serving and adjust seasoning—roasted vegetables can vary in intensity, so trust your palate.
03 -
  • Use an immersion blender directly in the pot for fewer dishes, though a regular blender gives a silkier result.
  • For a vegan version, cashew cream or coconut cream adds richness without the dairy.
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