Description
Silky Roasted Tomato and Garlic Soup brings Mediterranean warmth to comfort dining, blending rich flavors of slow-roasted ingredients. Home cooks discover pure culinary bliss with this simple yet elegant recipe that whisks you straight to Italian countryside kitchens.
Ingredients
Scale
Vegetables and Aromatics:
- 3–4 pounds (1.36–1.81 kilograms) ripe tomatoes
- 2 garlic bulbs
- 0.5 onion
Herbs and Spices:
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried parsley
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon dried thyme
Liquids and Additional Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1.5 cups (355 milliliters) heavy cream
- 2 cups (473 milliliters) vegetable stock
- 4 tablespoons tomato paste
Instructions
- Preheat the oven to 400°F. Quarter the tomatoes and expose the garlic bulb tops, preparing them for an intense roasting process that will develop deep, caramelized flavors.
- Spread tomatoes and garlic on a baking sheet, roasting for 30-35 minutes until edges become slightly charred and vegetables turn soft and golden brown.
- While vegetables roast, sauté onions in a large pot over medium heat until they become translucent and release a sweet aroma, approximately 2-3 minutes.
- Transfer roasted tomatoes, caramelized garlic cloves, sautéed onions, tomato paste, and vegetable stock into a blender. Pulse until the mixture transforms into a smooth, velvety consistency.
- Pour the blended mixture back into the pot, heating over medium temperature. Incorporate heavy cream, herbs, and spices – including smoked paprika, oregano, basil, parsley, red pepper flakes, and thyme.
- Allow the soup to gently simmer for 5-6 minutes, stirring occasionally to prevent scorching and enable flavors to meld together harmoniously.
- Remove from heat and ladle into serving bowls. Enhance presentation by garnishing with additional roasted tomato wedges and optionally serve alongside a crispy grilled cheese sandwich.
Notes
- Roast tomatoes and garlic at high temperature to develop deep, caramelized flavors that intensify the soup’s richness.
- Squeeze roasted garlic cloves gently to release their sweet, mellow essence without burning your fingers.
- use coconut milk for dairy-free version or Greek yogurt for lighter consistency.
- Control spice levels by reducing or increasing red pepper flakes, making the soup adaptable to different heat preferences.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg