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When I want something cozy and bursting with flavor, I whip up this silky roasted garlic and tomato soup. Loads of tomatoes and a head of garlic, roasted until sweet and golden, make a soup that’s creamy from a splash of cream and finished with fresh basil for a bright finish. It’s perfect when you need a warming bowl after a long day or want a showstopper for guests—it honestly outshines anything from a can and it’s always my go-to.
This became a staple in my kitchen after cool nights during tomato season, especially when too many tomatoes started piling up. Folks can’t believe just roasting things makes the flavor so bold.
Simple Ingredients
- red pepper flakes: toss in if you like a hint of heat—they’re totally up to you
- salt and black pepper: classic seasoning—use kosher salt and freshly ground black pepper for the best kick
- fresh basil leaves: gives the finished soup a fresh, bright lift—pick leaves that are lively in color, no brown spots
- heavy cream: adds a creamy, smooth vibe (go with coconut milk for a dairy-free take)
- vegetable or chicken broth: brings everything together with savory flavor—choose low sodium if you prefer tweaking the saltiness
- olive oil: helps veggies caramelize and deepens flavor—extra virgin’s best for a punch of freshness
- small onion: boosts aroma and makes everything taste rounder
- whole head of garlic: seriously amps up the mellow, toasty depths (find a nice, firm one)
- fresh tomatoes: gives serious flavor and sweetness—go for heavy, aromatic vines or Roma for the win
Dreamy Step-by-Step Guide
- Serve and Garnish
- Spoon soup into warm bowls, then top with a handful of torn basil, a fancy squiggle of cream, or roasted cherry tomatoes if you’ve got a couple extra lying around.
- Finish and Simmer
- Dash in your cream or a dairy-free alternative and stir. Let it cozy up on the stove for another five or ten minutes. Taste, then sprinkle in salt or pepper if it needs it.
- Blend Smooth
- Dive in with an immersion blender and blitz until it’s super creamy. Pause, scrape down the sides so everything mixes in. Use a stand blender for extra smoothness—just keep an eye out for that hot steam.
- Build the Soup
- Once veggies are cool enough, squeeze soft garlic cloves straight out of the skin. Tip them into your pot along with the roasted tomatoes, herb leaves, and broth. Warm it up until just bubbling—don’t let it boil wildly.
- Sauté Onion
- Drizzle more olive oil into your soup pot set on medium. Toss in chopped onion and let it soften for five minutes until see-through and nice-smelling.
- Roast to Sweetness
- Put the tray in your preheated oven and roast for about thirty minutes. Tomatoes should caramelize on the edges and garlic turns soft and golden. Cool a bit so you don’t burn your fingers.
- Prep the Veggies
- Get your oven hot at 400°F and cover a big baking sheet with parchment. Cut tomatoes in half, place them cut-side up. Sit the whole head of garlic (after lopping off the top) next to them. Pour a good glug of olive oil on top with salt and pepper. Wrap up the garlic in foil after oiling it so it doesn’t burn.
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The caramelized roasted garlic is the big wow here for me. My grandma always tossed roasted garlic into her soups, and now I do it every time too. Seeing my family dig in for seconds feels just like those cozy moments I spent in her kitchen.
How to Store
Let your soup chill out to room temp before putting it away. Pop it in a sealed container, stash in the fridge up to four days. For a longer stay, freeze in an airtight container or freezer bag for three months. Warm gently on the stove so the cream stays lovely and smooth.
Swap Suggestions
Grab canned tomatoes if the fresh ones don’t taste great. Try shallots for a bit sweeter start instead of onion. Coconut or cashew cream keeps it vegan no problem. Wanna trade basil for new flavor? Fresh thyme or oregano totally works here.
Serving Ideas
Pour into mugs for easy party sipping or serve with thick-cut crunchy sourdough. Finish with Greek yogurt for zing or toss on some homemade croutons for crunch.
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The Backstory
This cozy tomato soup’s a crowd-pleaser in all kinds of kitchens. Roasting the tomatoes is a nod to Mediterranean kitchens where slow-cooked veggies mean max sweetness and richness. It’s down-to-earth but looks fancy at the table.
Common Questions
- → What does roasting the tomatoes and garlic do?
It brings out their sweetness, making the taste really intense and giving everything a bold, toasty note.
- → Are canned tomatoes okay for this?
Yep, canned tomatoes are handy and will work in a pinch. But if you try roasting fresh ones, you’ll notice a deeper, richer taste.
- → Which broth should I pick for this dish?
Go for vegetable or chicken broth. Vegetable broth keeps it meat-free and light, chicken gives it a mellow, round flavor.
- → Can I make it without dairy?
Definitely. Use coconut milk in place of cream and you’ll still get that dreamy, silky texture.
- → How do I boost the taste even more?
Toss in a bunch of basil and a pinch of red pepper flakes. Top with roasted cherry tomatoes or homemade croutons for crunch and flavor at the end.