Description
This Creamy Roasted Tomato Garlic Soup is rich, velvety, and bursting with deep roasted flavor. Fresh tomatoes, garlic, and onions are oven-roasted to bring out their natural sweetness, then blended into a smooth, comforting soup with a touch of cream. Paired perfectly with grilled cheese, this cozy classic is elevated with bold, homemade flavor that tastes far better than anything from a can.
Ingredients
For roasting:
6–8 ripe tomatoes (halved)
1 red onion (cut into chunks)
1 whole garlic bulb (top trimmed)
3 tbsp olive oil
1 tsp Italian seasoning
Salt & black pepper (to taste)
For the soup:
1 cup vegetable broth
½ cup heavy cream (or milk for lighter version)
½ tsp chili flakes (optional)
Optional garnish:
Fresh herbs (basil or parsley)
Cream swirl
Grated Parmesan
Step-by-Step Instructions
Preheat oven:
Preheat to 200°C (400°F).
Prepare vegetables:
Place tomatoes, onion, and garlic on a baking tray. Drizzle with olive oil and season with Italian seasoning, salt, and pepper.
Roast:
Roast for 30–35 minutes until soft, slightly charred, and caramelized.
Blend:
Transfer roasted vegetables to a blender. Squeeze garlic cloves out of the bulb into the blender.
Add broth:
Pour in vegetable broth and blend until smooth.
Heat and finish:
Transfer to a pot, heat gently, then stir in cream. Add chili flakes if desired.
Serve:
Serve warm with a swirl of cream and herbs. Pair with grilled cheese.
Notes
Roasting is key—it intensifies flavor naturally.
Use ripe tomatoes for best taste.
Adjust cream amount based on desired richness.
Tips
Add a pinch of sugar if tomatoes are too acidic.
Use fire-roasted canned tomatoes if fresh aren’t available.
Blend longer for ultra-smooth texture.
Add roasted red peppers for extra depth.
Servings
Serves: 4 people
Nutritional Info (Approx per serving)
Calories: 180–240 kcal
Carbohydrates: 15–20g
Protein: 3–5g
Fat: 10–14g
Fiber: 3–5g
Health Benefits
Tomatoes: Rich in lycopene for heart health
Garlic: Supports immunity and reduces inflammation
Olive oil: Provides healthy fats
Low-calorie: Great for light meals
Q&A
Q: Can I make this vegan?
Yes—use plant-based cream or coconut milk.
Q: Can I freeze it?
Yes, freeze without cream and add it when reheating.
Q: How long does it last?
3–4 days in the refrigerator.
Q: What pairs well with this soup?
Grilled cheese
Crusty bread
Salad