Description
A velvety, tangy, and comforting tomato soup made with roasted garlic and tomatoes, blended with cream for a cozy winter dinner or easy lunch. Customizable for vegan and gluten-free diets, this soup is rich in flavor and nutrients.
Ingredients
- 2 lbs (about 6-8 medium) ripe tomatoes, quartered (Roma, vine, or plum)
- 1 large head garlic (10–12 cloves, peeled)
- 1 large onion, roughly chopped (yellow or sweet)
- 2 tbsp olive oil, plus extra for drizzling
- 1 tsp salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 1 tsp dried basil or 1/4 cup fresh basil leaves, packed
- 1 tsp dried oregano
- 1/2 tsp smoked paprika (optional)
- 1 pinch red pepper flakes (optional)
- 2 cups (480ml) low-sodium vegetable broth (or chicken broth)
- 1/2 cup (120ml) heavy cream (or full-fat coconut milk for dairy-free)
- 1 tbsp sugar or honey (or maple syrup for vegan)
- Fresh basil leaves (for garnish, optional)
- Extra drizzle of cream or olive oil (for garnish, optional)
- Croutons or grilled cheese sandwiches (for serving, optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange quartered tomatoes, peeled garlic cloves, and chopped onion on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, basil, oregano, smoked paprika, and red pepper flakes. Toss to coat and spread in a single layer.
- Roast for 30-35 minutes, until tomatoes are soft and caramelized and garlic is golden. If garlic browns too quickly, tuck it under the tomatoes.
- Transfer roasted vegetables to a large soup pot or saucepan. Add vegetable broth and sugar or honey (or maple syrup). If using canned tomatoes, add them now.
- Bring to a gentle boil over medium heat, then reduce to a simmer for 10 minutes, stirring occasionally. Add more broth if too thick.
- Blend soup until smooth using an immersion blender in the pot or a countertop blender in batches. Blend thoroughly for ultra-creamy texture.
- Return soup to pot if needed. Stir in heavy cream (or coconut milk). Taste and adjust seasoning with more salt, pepper, or a splash of balsamic vinegar. Simmer for 2 more minutes to heat through.
- Serve hot in bowls or mugs. Garnish with fresh basil, a drizzle of cream, and croutons or grilled cheese for dipping.
Notes
For best flavor, use ripe tomatoes or canned San Marzano tomatoes in winter. Coconut milk can be substituted for cream for dairy-free/vegan diets. Adjust seasoning to taste and add sugar or honey to balance acidity. Garnish with fresh basil and serve with grilled cheese or croutons. Soup can be frozen for up to 3 months. For ultra-smooth texture, blend thoroughly and strain if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: About 1 1/2 cups per serving
- Calories: 180
- Sugar: 10
- Sodium: 650
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 4
- Protein: 6
Keywords: tomato soup, roasted garlic, creamy soup, winter dinner, easy soup, vegetarian, gluten-free, cozy recipes, Italian soup, comfort food