There’s just something about a warm bowl of creamy roasted garlic tomato soup that feels like a cozy hug on a chilly day. It’s rich, comforting, and bursting with flavors that dance on your palate! I remember the first time I made this soup; the aroma of the roasted garlic and tomatoes filled my kitchen, and I could hardly wait for it to be ready. Trust me, once you taste that smooth, velvety texture combined with the sweet, tangy notes of the tomatoes, you’ll be hooked. Plus, it’s super easy to whip up, making it the perfect weeknight dinner or a delightful starter for any gathering. Let’s dive into this simple yet sophisticated recipe that’s bound to become a staple in your home, just like it did in mine!
Ingredients List
- 2 cups ripe tomatoes, chopped into bite-sized pieces
- 1 head of garlic, roasted until sweet and caramelized
- 1 medium onion, chopped finely
- 2 tablespoons olive oil, for drizzling and flavor
- 4 cups vegetable broth, low-sodium preferred for better control over salt
- 1 cup heavy cream, to bring that luscious, creamy texture
- Salt to taste, because every soup needs a little seasoning magic
- Pepper to taste, for a hint of warmth
- Fresh basil for garnish, adding a pop of color and freshness
How to Prepare creamy roasted garlic tomato soup
- First off, let’s preheat that oven to 400°F (200°C). You want it nice and hot for roasting those veggies!
- Next, grab a baking sheet and spread out your chopped tomatoes and the whole head of garlic (just trust me, it’s going to be amazing!).
- Drizzle everything with olive oil, and sprinkle a little salt and pepper over the top. This step is where the magic begins—give them a little toss to coat!
- Pop the baking sheet into the oven and roast for 25-30 minutes. You’ll know they’re ready when the tomatoes are juicy and the garlic is soft and fragrant.
- While that’s happening, heat a pot over medium heat and sauté your chopped onion until it becomes translucent—about 5 minutes. Oh, the aroma!
- Once your tomatoes and garlic are roasted to perfection, carefully add them to the pot with the sautéed onions.
- Pour in the vegetable broth and bring the whole thing to a boil. Let it simmer for about 10 minutes to meld those flavors together.
- Now comes the fun part! Blend the soup until it’s silky smooth. You can use an immersion blender right in the pot or transfer it to a regular blender in batches.
- Finally, stir in that luscious heavy cream and heat through for just a couple of minutes. And voilà—your creamy roasted garlic tomato soup is ready!
- Serve it hot, garnished with fresh basil for that perfect finishing touch.
Why You’ll Love This Recipe
- Quick prep and cook time—ready in just about 50 minutes!
- Rich and comforting flavor that warms you from the inside out.
- Versatile for dietary preferences; easily made vegan with coconut cream!
- Great for meal prep; make a big batch and enjoy it all week long.
- Perfect for cold days when you need a cozy, hearty meal.
Tips for Success
Alright, let’s make sure your creamy roasted garlic tomato soup turns out spectacular every time! First, be careful not to over-roast the garlic—if it gets too brown, it can taste bitter. You want it beautifully golden and sweet! Also, when blending, if you’re using a regular blender, let the soup cool slightly to avoid any splatters. Safety first, right? If you prefer a chunkier soup, you can blend just half of it and leave the rest for texture. And don’t skimp on seasoning; taste as you go and adjust the salt and pepper to your liking. Lastly, I love to add a squeeze of fresh lemon juice right before serving for a little brightness—trust me, it makes a world of difference! Enjoy your cooking adventure!
Variations
- Herb-Infused: Try adding fresh thyme or rosemary while sautéing the onions for a fragrant twist.
- Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce while simmering for a delightful heat.
- Veggie Boost: Toss in some chopped bell peppers or carrots with the tomatoes for extra sweetness and nutrition.
- Cheesy Goodness: Stir in a handful of grated Parmesan cheese just before serving for a rich, cheesy flavor.
- Smoky Flavor: Add a teaspoon of smoked paprika to give the soup a wonderful depth and smokiness.
Storage & Reheating Instructions
Storing your creamy roasted garlic tomato soup is super easy! Once it’s completely cooled, transfer it to an airtight container. It’ll keep in the fridge for up to 5 days, so you can enjoy those cozy vibes all week long. If you want to save some for later, just pour the cooled soup into freezer-safe containers, leaving a little space at the top for expansion. It’ll last in the freezer for about 2-3 months.
When you’re ready to enjoy your soup again, just thaw it overnight in the fridge if it’s frozen. To reheat, pour it into a pot and warm it over medium heat, stirring occasionally until it’s heated through. If it seems too thick, you can always add a splash of vegetable broth or water to loosen it up. And if you’ve got leftovers, be sure to mix in a little fresh basil before serving to refresh those flavors! Enjoy!
Nutritional Information
Let’s talk numbers! While I always encourage enjoying your food without stressing too much about the details, it’s nice to have an idea of what’s in our creamy roasted garlic tomato soup. Here’s an estimated breakdown per serving (1 cup):
- Calories: 300
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 800mg
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 6g
- Protein: 5g
Keep in mind that these values are estimates and can vary based on the specific ingredients you choose to use, like different brands of vegetable broth or variations in cream. It’s always a good idea to check your labels for the most accurate info. Now, let’s dig in and savor that deliciousness!
FAQ Section
Can I make creamy roasted garlic tomato soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just make sure to cool it completely before storing it in the fridge. It’ll last for up to 5 days, so it’s perfect for meal prep!
Can I freeze the soup?
Yes, you can freeze creamy roasted garlic tomato soup! Just pour it into freezer-safe containers, leaving some room at the top for expansion. It’ll keep well for about 2-3 months. When you’re ready to enjoy it, thaw it overnight in the fridge before reheating.
What can I use instead of heavy cream?
If you’re looking for a lighter option or need a dairy-free version, coconut cream works wonders! It’ll give your soup a lovely richness without the dairy. You can also use cashew cream for a nut-based alternative.
How can I adjust the thickness of the soup?
If your soup is too thick, just add a splash of vegetable broth or water while reheating to reach your desired consistency. If it’s too thin, you can let it simmer a bit longer to thicken up!
What should I serve with this soup?
This creamy roasted garlic tomato soup pairs beautifully with a crusty piece of bread or a fresh salad. You could also serve it with a grilled cheese sandwich for the ultimate comfort meal!
Creamy Roasted Garlic Tomato Soup: Warm Comfort in 50 Minutes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and simmering
- Cuisine: Italian
- Diet: Vegetarian
Description
A rich and creamy roasted garlic tomato soup full of flavor.
Ingredients
- 2 cups ripe tomatoes, chopped
- 1 head of garlic, roasted
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the tomatoes and garlic on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 25-30 minutes.
- In a pot, sauté the onion until translucent.
- Add the roasted tomatoes and garlic to the pot.
- Pour in the vegetable broth and bring to a boil.
- Simmer for 10 minutes.
- Blend the soup until smooth.
- Stir in the heavy cream and heat through.
- Serve hot, garnished with fresh basil.
Notes
- For a vegan option, substitute heavy cream with coconut cream.
- Adjust spices to your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: creamy roasted garlic tomato soup