Description
Roasted tomato and garlic soup blends Mediterranean warmth with silky comfort, inviting rich flavors to dance across your palate. Rich, aromatic ingredients merge seamlessly, promising a delightful culinary experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) ripe tomatoes, halved (Roma or cherry)
- 3 cups (710 milliliters) vegetable broth
- 1 whole head of garlic
Aromatics and Seasonings:
- 1 small onion, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Finishing Ingredients:
- 1/2 cup (120 milliliters) heavy cream
- 1 tablespoon butter
- 1 teaspoon balsamic vinegar
Instructions
- Prepare the oven at 400F (200C) and cover a baking sheet with parchment paper for even roasting.
- Distribute halved tomatoes across the baking sheet, positioning the garlic head cut-side upward.
- Generously coat the tomatoes and garlic with olive oil, then season with salt and black pepper to enhance flavor profiles.
- Roast the ingredients for 30-35 minutes until tomatoes develop a soft, slightly charred texture and garlic becomes golden and caramelized.
- While roasting, warm olive oil in a large pot over medium heat to create a flavor base.
- Sauté chopped onions until translucent and tender, approximately 5 minutes.
- Extract roasted garlic cloves from their skins and incorporate them into the onion mixture.
- Transfer roasted tomatoes into the pot and add basil, oregano, smoked paprika, and vegetable broth.
- Blend the mixture thoroughly using an immersion blender or standard blender until achieving a smooth, consistent texture.
- Gently simmer the soup and introduce heavy cream, butter, and balsamic vinegar for richness and depth.
- Allow the soup to heat through for 5 minutes, stirring occasionally to prevent scorching.
- Serve in individual bowls, garnishing with fresh basil or a delicate cream swirl, accompanied by crusty bread or a grilled cheese sandwich.
Notes
- Roasting tomatoes and garlic deepens their natural sweetness, creating a more complex flavor profile that elevates the entire soup.
- Choose ripe, in-season tomatoes for maximum flavor intensity and natural sweetness.
- Use an immersion blender directly in the pot for easier cleanup and smoother blending process.
- For a dairy-free version, substitute heavy cream with coconut milk or cashew cream to maintain richness while accommodating different dietary needs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg