Creamy Roasted Garlic Tomato Soup

Creamy Roasted Garlic Tomato Soup


This velvety, smooth Creamy Roasted Garlic Tomato Soup is completely rich and comforting in flavor!
  • 3-4 lbs. ripe organic tomatoes, cut into wedges
  • 2 garlic bulbs
  • SOUP:
  • ½ onion, chopped
  • 1 tablespoon Extra virgin olive oil
  • 1 ½ cups organic heavy cream
  • 2 cups organic vegetable stock
  • 4 Tbsps tomato paste, organic
  • 1 teaspoon sea salt (Plus 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
  • Grilled cheese sandwich
  1. TO ROAST TOMATOES + GARLIC:To roast the tomatoes and garlic bulb, see my Herb Roasted Tomatoes recipe.
  2. BLEND EVERYTHING TOGETHER: In a medium-sized dutch oven pot over medium-high heat, add the olive oil. Once heated, add the chopped onions and sauté until translucent + fragrant, about 1-2 minutes. Remove from heat and add the sautéed onions in a high-powered blender along with the roasted tomatoes, garlic (once the insides are squeezed from the bulb), tomato paste, and vegetable stock. Blend on high-speed until everything is fully broken down and smooth. NOTE: Save a bit of roasted tomatoes as garnish, if desired.
  3. TO MAKE THE SOUP: In the same medium-sized dutch oven pot over medium-high heat, add the blended tomato mixture along with the heavy cream, salt, black pepper, smoked paprika, oregano, basil, parsley, red pepper flakes, and thyme, stirring everything together until combined.
  4. Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer for another 5-6 minutes.
  5. At this point, the soup should be thickened as it continues to simmer.
  6. Remove from heat and serve immediately into prepared bowl(s), top with roasted tomatoes, and a side of grilled cheese, if desired.
  7. Bon Appetit!

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