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Creamy Roasted Garlic Tomato Soup

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A comforting and creamy tomato soup made from ripe, roasted tomatoes and garlic, enhanced with herbs and half and half for a velvety texture. Perfect for chilly days and easy to prepare ahead.

Ingredients

Scale
  • 2 pounds ripe tomatoes, halved or quartered
  • 1 whole head garlic, halved crosswise
  • 1 medium yellow onion, cut into wedges
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 cup half and half
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place the tomatoes, garlic halves, and onion wedges on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, oregano, and smoked paprika. Toss to coat evenly.
  3. Roast in the oven for 30-35 minutes, until the tomatoes are blistered and caramelized and the garlic is soft.
  4. Remove from oven and let cool slightly. Squeeze the roasted garlic cloves out of their skins.
  5. Transfer the roasted tomatoes, garlic, and onions to a blender or food processor. Blend until smooth.
  6. Pour the blended mixture into a large pot and heat over medium heat.
  7. Stir in the half and half and warm through, but do not boil.
  8. Adjust seasoning with additional salt and pepper if needed.
  9. Serve hot, garnished with fresh basil leaves if desired.

Notes

This soup is even better the next day as the flavors meld. It freezes well for future meals. For a dairy-free version, substitute half and half with coconut cream or a plant-based alternative.

Nutrition

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