This Creamy Roasted Tomato and Garlic Soup is a comforting and delicious way to warm up on a chilly day. The combination of slow-roasted tomatoes and garlic brings out a rich, deep flavor that’s both sweet and savory. With a touch of cream for added richness, this soup is perfect for pairing with a slice of crusty bread or a grilled cheese sandwich.
Ingredients:
- 2 lbs ripe tomatoes, halved
- 1 head of garlic, cut in half
- 1 large onion, quartered
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme (or fresh thyme)
- 2 cups vegetable or chicken broth
- 1/4 cup heavy cream (optional for extra creaminess)
- 1 tbsp balsamic vinegar
- Fresh basil or thyme for garnish
Step-by-Step Instructions:
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). On a baking sheet, spread out the halved tomatoes, garlic halves, and quartered onions. Drizzle them with olive oil, sprinkle with salt, pepper, and thyme, and roast in the oven for 30-40 minutes, or until the tomatoes are caramelized and the garlic is tender.
Step 2: Blend the Soup
Once the vegetables are roasted, transfer them to a blender or food processor. Squeeze the garlic cloves out of their skins and add them to the blender. Add the vegetable or chicken broth and blend until smooth and creamy.
Step 3: Heat and Season
Pour the blended mixture into a large pot. Stir in the balsamic vinegar and heavy cream (if using), and heat over medium heat. Taste and adjust seasoning with more salt or pepper if needed. Simmer for 10 minutes to allow the flavors to meld together.
Step 4: Serve and Garnish
Serve the soup hot, garnished with fresh basil or thyme leaves. A drizzle of olive oil or extra cream on top adds a beautiful finishing touch. Pair with crusty bread or a grilled cheese for a complete meal.
Additional Tips:
- Serving: This soup is delicious on its own or served with a side of garlic bread, grilled cheese, or a fresh green salad.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
- Freezing: You can freeze this soup for up to 3 months. Let it cool completely, transfer it to a freezer-safe container, and thaw before reheating.
FAQs About Creamy Roasted Tomato and Garlic Soup:
1. Can I use canned tomatoes instead of fresh? Yes, if fresh tomatoes aren’t available, you can use canned tomatoes. Roasting canned tomatoes won’t be necessary, just skip that step and proceed with blending.
2. How can I make this soup vegan? Simply omit the cream and use vegetable broth instead of chicken broth for a completely vegan soup.
3. Can I add other vegetables? Absolutely! Roasted red bell peppers or carrots would add a nice depth of flavor to the soup.
4. What can I substitute for heavy cream? If you’re looking for a lighter option, you can use coconut milk or almond milk. Greek yogurt or sour cream also works well to add creaminess.
This Creamy Roasted Tomato and Garlic Soup is a delightful blend of roasted flavors with a velvety texture that will warm you from the inside out. With minimal ingredients and easy steps, this soup can be made any day of the week, and the roasted garlic adds a special touch that will have everyone asking for seconds.
