Creamy Roasted Garlic Tomato Soup
Classic tomato soup gets a delicious twist with the addition of the irresistible aromatic flavors of garlic in this Creamy Roasted Garlic Tomato Soup recipe!
Servings: 4 Servings
Ingredients
- 2 pounds tomatoes of choice, chopped
- 2 medium red bell pepper, chopped
- 1 large white or yellow onion, chopped
- 1 head of garlic (use 2 heads for a stronger garlic flavor)
- 1 cup vegetable broth, see notes
- 1/2 cup heavy cream, plus more for drizzling
- 1/4 cup olive oil
- 1/4 cup tomato paste
- 1 tablespoon brown sugar, optional
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika, optional
- salt, to taste
- black pepper, to taste
- 1 handful fresh basil
Instructions
- Preheat oven to 400F. In baking dish or sheet pan, add the chopped tomatoes, onion, red bell pepper and head of garlic. Drizzle over the olive oil and season with salt, black pepper and Italian seasoning. Roast vegetables in the oven for 40-50 minutes or until softened and slightly charred.
- Transfer roasted vegetables (tomatoes, onions and bell pepper) and released juices into a large saucepan. Squeeze in the roasted garlic. Add in the vegetable broth, heavy cream, tomato paste, paprika (optional), brown sugar (optional), salt, black pepper and basil.
- Use an immersion blender to purée the ingredients into a smooth soup consistency. (Alternatively, you can use a blender in place of an immersion blender.)
- Place saucepan on the stove under medium-low heat and bring the soup to a simmer to warm up.
- Spoon desired serving of the soup into a bowl, drizzle over some heavy cream and top with fresh or coarse black pepper (optional). Serve immediately. Enjoy!
Notes
- Recipe works with any variety of tomatoes.
- For a thinner soup consistency, add more broth 1/4 cup at a time. For a thicker soup consistency, start with 1/2 cup of broth and gradually increase 1/4 cup at a time to achieve desired soup consistency.
- Roasted Garlic Tomato Soup goes great with my Garlic Butter Grilled Cheese recipe.