Creamy Tomato Roasted Garlic (Print View)
Velvety tomato and roasted garlic blend with cream, delivering a rich and satisfying flavor.
# What You'll Need:
→ Vegetables
01 - 2 lbs ripe tomatoes, halved
02 - 1 large yellow onion, chopped
03 - 1 medium carrot, peeled and diced
04 - 1 celery stalk, diced
05 - 1 head garlic, top sliced off
→ Fats & Liquids
06 - 2 tbsp olive oil, divided
07 - 3 cups vegetable broth
08 - ½ cup heavy cream
→ Seasonings
09 - 1 tsp salt, or to taste
10 - ½ tsp freshly ground black pepper
11 - ½ tsp dried thyme
12 - ¼ tsp crushed red pepper flakes (optional)
→ Garnish (optional)
13 - Fresh basil leaves
14 - Drizzle of olive oil or extra cream
# How to Make:
01 - Preheat oven to 400°F. Arrange tomatoes cut side up and garlic head on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, then roast for 30 minutes until tender and aromatic.
02 - Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5 to 7 minutes until softened.
03 - Squeeze roasted garlic cloves from skins into the pot. Add roasted tomatoes with juices, dried thyme, and red pepper flakes if using.
04 - Pour in vegetable broth and bring to a simmer. Cook for 10 to 15 minutes, stirring occasionally.
05 - Remove pot from heat. Blend soup using an immersion blender or in batches with a countertop blender until smooth.
06 - Return blended soup to pot. Stir in heavy cream and gently reheat without boiling. Adjust seasoning as needed.
07 - Ladle hot soup into bowls and garnish with fresh basil and a drizzle of olive oil or extra cream if desired.
# Expert Suggestions:
01 -
- The roasted garlic dissolves into the soup, giving you all the richness without any raw bite.
- It's elegant enough for company but honestly so easy you'll make it on random Tuesdays just for yourself.
- The whole kitchen smells like a restaurant for the next three hours.
02 -
- Don't skip the roasting step—it's the difference between good soup and the kind people ask for the recipe for.
- If your soup breaks or looks thin after blending, you can add a splash more cream or a few mashed roasted tomatoes to get the texture back on track.
03 -
- For extra silky smoothness, strain the blended soup through a fine-mesh sieve—it takes two minutes and elevates it completely.
- Make a double batch and freeze half; this soup is one of those dishes that tastes even better the next day when all the flavors have gotten to know each other.