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Creamy Roasted Tomato and Garlic Soup

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A warm and comforting creamy roasted tomato and garlic soup with deep, rich flavors from oven-roasted ingredients, blended into a smooth and satisfying dish.

Ingredients

  • 1 kg tomatoes, chopped
  • 1 whole garlic bulb, cloves separated
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • 1/2 cup cream
  • Salt and pepper to taste
  • Fresh herbs such as basil (optional)

Instructions

  1. Preheat oven to 200°C (400°F) and place chopped tomatoes and garlic cloves on a baking tray.
  2. Drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until soft and slightly caramelized.
  3. Heat a bit of oil in a pot and sauté chopped onion until soft.
  4. Add roasted tomatoes and garlic to the pot, then pour in vegetable broth.
  5. Simmer for a few minutes to blend the flavors.
  6. Blend the soup until smooth using a blender or immersion blender.
  7. Stir in cream and adjust seasoning to taste.
  8. Serve warm, garnished with fresh herbs.

Notes

  • Add chili flakes for a touch of heat.
  • Use coconut milk or plant-based cream for a dairy-free version.
  • Add roasted red peppers for extra depth of flavor.
  • No need to peel tomatoes as blending smooths the texture.
  • Store in the refrigerator for up to 4 days.
  • Reheat gently and add broth or water if needed to adjust consistency.
  • Freezes well for longer storage.

Nutrition

Find it online: https://cookedbymaya.com/creamy-roasted-tomato-and-garlic-soup/