Creamy Roasted Garlic Tomato (Printer View)

Smooth blend of slow-roasted tomatoes and caramelized garlic, enriched with cream for warmth and richness.

# What You'll Need:

→ Vegetables

01 - 1.5 lbs ripe tomatoes, halved
02 - 1 large yellow onion, cut into wedges
03 - 1 whole garlic bulb

→ Oils & Dairy

04 - 2 tablespoons olive oil
05 - 1/2 cup heavy cream

→ Liquids

06 - 2 cups vegetable broth

→ Seasonings

07 - 1 teaspoon salt, plus more to taste
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon sugar (optional)
10 - 1/4 teaspoon smoked paprika (optional)

→ Garnish

11 - Fresh basil leaves
12 - Croutons or toasted bread

# Method Steps:

01 - Set oven temperature to 400°F (200°C).
02 - Arrange tomato halves cut side up and onion wedges on a baking sheet. Slice the top off the garlic bulb to expose cloves; drizzle with olive oil and wrap in foil.
03 - Drizzle tomatoes and onions with olive oil, then season with salt and black pepper.
04 - Roast on the baking sheet for 35 to 40 minutes until tomatoes caramelize and garlic softens.
05 - Allow garlic to cool slightly, then squeeze the roasted cloves from their skins.
06 - Combine roasted tomatoes, onions, and garlic in a blender with vegetable broth. Blend until smooth; do in batches if necessary.
07 - Transfer blended mixture to a large pot, stir in heavy cream and smoked paprika if using. Taste and add sugar if needed to balance acidity.
08 - Gently simmer over medium-low heat for 10 minutes, stirring occasionally. Adjust seasoning to preference.
09 - Ladle hot soup into bowls and garnish with fresh basil leaves and croutons or toasted bread as desired.

# Expert Advice:

01 -
  • The long roast transforms ordinary tomatoes into something deep and complex, no complicated techniques required.
  • Cream swirled into each spoonful makes it feel indulgent without keeping you in the kitchen for hours.
  • It tastes like home, the kind of dish that settles you the moment it hits the bowl.
02 -
  • Don't skip the roasting step or try to rush it—that caramelization is what gives this soup its complexity and makes it taste like something you labored over for hours.
  • Taste as you go at the end; every batch of tomatoes has different acidity, so you might need more or less salt and sugar than you expect.
03 -
  • Make extra and freeze it without the cream—when you reheat, add fresh cream to bring back that silky texture and bright finish.
  • If you have an immersion blender, blend everything right in the pot instead of transferring back and forth; it's faster and means fewer dishes.
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