Creamy Tomato Roasted Garlic (Print Page)

Velvety soup featuring roasted garlic and ripe tomatoes blended with cream for comfort and flavor.

# What You Need:

→ Vegetables

01 - 2 lbs ripe tomatoes, halved
02 - 1 large yellow onion, chopped
03 - 1 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 - 1/2 cup heavy cream

→ Seasonings

09 - 1 tsp salt, or to taste
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp dried thyme
12 - 1/4 tsp crushed red pepper flakes (optional)

→ Garnish (optional)

13 - Fresh basil leaves
14 - Drizzle of olive oil or extra cream

# Directions:

01 - Preheat oven to 400°F. Arrange tomatoes cut side up and the sliced garlic head on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
02 - Roast for 30 minutes until tomatoes soften and garlic turns golden and fragrant. Allow to cool slightly.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5 to 7 minutes until softened.
04 - Squeeze roasted garlic cloves out of skins into the pot. Add roasted tomatoes with juices, dried thyme, and red pepper flakes if using.
05 - Pour in vegetable broth and bring to a simmer. Cook for 10 to 15 minutes, stirring occasionally.
06 - Remove from heat and puree the soup using an immersion blender or in batches with a countertop blender; cool slightly if needed.
07 - Return the blended soup to the pot. Stir in heavy cream and gently reheat without boiling. Adjust seasoning to taste.
08 - Ladle soup into bowls and garnish with fresh basil and a drizzle of olive oil or additional cream if desired.

# Expert Tips:

01 -
  • The roasted garlic melts into the soup, turning sweet and mellow instead of overpowering.
  • It tastes like you've been simmering it for hours, but it comes together in barely 45 minutes.
  • One pot, one blender, and you've got something elegant enough for guests but easy enough for a regular Tuesday.
02 -
  • Don't skip the roasting step—it's the difference between a good tomato soup and a restaurant-quality bisque.
  • If your soup breaks or looks separated after adding the cream, a quick whisk or another 30 seconds with the immersion blender will bring it back together.
03 -
  • If you don't have an immersion blender, let the soup cool and work in two batches with a regular blender—patience here prevents burns and splatters.
  • For a vegan version, coconut cream or oat cream works beautifully and tastes just as luxurious as dairy cream.

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