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This creamy roasted garlic tomato soup transforms ordinary ingredients into a bowl of pure comfort. The deep roasted flavors of garden-fresh tomatoes combine with mellow garlic and aromatic herbs for a soup that tastes like it simmered all day but comes together in under an hour.
I first created this soup during a fall weekend when I had an abundance of garden tomatoes threatening to spoil. What started as kitchen necessity has become my most requested recipe when friends come over for casual dinners.
Ingredients
- Fresh ripe tomatoes: give this soup its foundation focus on deep red varieties with a sweet fragrance for best flavor
- Whole garlic bulbs: when roasted transform from sharp to sweet and creamy adding incredible depth
- Heavy cream: creates that velvety texture without overpowering the tomato flavor substitute with coconut cream for dairy free version
- Vegetable stock: enhances the soup base while keeping it lighter than using all cream
- Tomato paste: intensifies the tomato flavor providing richness without extra cooking time
- Aromatic herbs: infuse the roasted tomatoes with garden fresh notes making this soup taste truly homemade
Step-by-Step Instructions
- Roast the Tomatoes and Garlic:
- Cut tomatoes into wedges and prepare garlic bulbs by trimming tops to expose cloves. Toss tomatoes with olive oil and herbs then arrange on baking sheet alongside garlic bulbs. Roast at 400°F for 25 30 minutes until tomatoes are caramelized and garlic is soft and golden.
- Sauté the Aromatics:
- Heat olive oil in a dutch oven over medium high heat. Add chopped onions and cook until translucent and fragrant about 1 2 minutes. This quick sauté releases their sweetness without browning which would alter the soup color.
- Blend the Base:
- Transfer sautéed onions to a high powered blender. Add roasted tomatoes carefully squeeze roasted garlic from bulbs into blender. Add tomato paste and vegetable stock. Blend on high speed until completely smooth with no remaining chunks for the silkiest texture.
- Simmer to Perfection:
- Return blended mixture to dutch oven over medium high heat. Stir in heavy cream seasoning blend smoked paprika and salt. Bring to a gentle boil for 1 2 minutes then reduce heat to low. Simmer for additional 5 6 minutes until slightly thickened and flavors have melded together.
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The first time I served this soup at a family gathering my nephew who claims to hate tomatoes asked for seconds. The roasting process transforms even ordinary supermarket tomatoes into something special making this recipe perfect year round not just during tomato season.
Storage Tips
This soup keeps wonderfully in the refrigerator for up to three days stored in an airtight container. The flavors actually improve overnight as they continue to meld together. For longer storage freeze in individual portions for up to six months in freezer safe containers. When reheating gently warm on the stovetop over medium low heat stirring occasionally to maintain the creamy texture. Avoid boiling which can cause separation.
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Perfect Pairings
While this soup shines on its own a classic grilled cheese sandwich made with sharp cheddar and sourdough bread creates the ultimate comfort food combination. For a lighter accompaniment try pairing with a simple arugula salad dressed with lemon and olive oil the peppery greens complement the creamy soup perfectly. During summer months add a bruschetta topping with fresh basil for a beautiful contrast of temperatures and textures.
Seasonal Adaptations
During peak tomato season use heirloom varieties for extraordinary flavor and color. In winter months good quality canned San Marzano tomatoes can substitute for fresh although you will need to adjust roasting techniques. Simply drain reduce roasting time and proceed with the recipe. The flavor profile shifts slightly but remains delicious. For special occasions garnish winter versions with a small drizzle of herb infused olive oil and a few homemade croutons.
Frequently Asked Questions
- → How do I roast the tomatoes and garlic?
To roast the tomatoes and garlic, cut the tomatoes into wedges and roast with whole garlic bulbs. Follow the Herb Roasted Tomatoes recipe for exact instructions.
- → Can I make this soup vegan?
Yes! Replace heavy cream with full-fat coconut milk or cream to make it vegan. Pair it with dairy-free cheese for the grilled cheese.
- → How do I store leftovers?
Refrigerate leftovers in a sealed container for 2-3 days. For longer storage, freeze for up to 4-6 months. Thaw overnight before reheating.
- → What can I use instead of vegetable stock?
For a different flavor profile, you can substitute organic chicken stock or water with added seasonings to suit your taste.
- → Can I adjust the thickness of the soup?
Yes, you can adjust the consistency by adding more vegetable stock for a thinner soup or reducing it by simmering longer for a thicker texture.