Description

This Creamy Roasted Garlic Tomato Soup is a cozy twist on a classic, perfect for chilly days. Loaded with herb-roasted tomatoes, mellow roasted garlic, and a blend of fresh herbs and seasonings, it’s pure comfort in a bowl.

Ingredients

Scale

3–4 lbs. ripe organic tomatoes, cut into wedges
2 garlic bulbs
1/2 onion, chopped
1 Tbsp Extra virgin olive oil
1 1/2 cups organic heavy cream
2 cups organic vegetable stock
4 Tbsps tomato paste, organic
1 tsp sea salt
1 tsp On Everything All-Purpose Blend
1/2 tsp smoked paprika

Instructions

Roast: Roast the tomatoes and garlic bulbs.
Sauté: In a medium-sized dutch oven pot over medium-high heat, add the olive oil and sauté chopped onions until translucent and fragrant, about 1-2 minutes.
Blend: Add the sautéed onions in a high-powered blender along with the roasted tomatoes, garlic (squeezed from the bulb), tomato paste, and vegetable stock; blend on high-speed until smooth.
Simmer: In the same dutch oven pot over medium-high heat, add the blended tomato mixture, heavy cream, salt, All-Purpose Blend, and smoked paprika; boil for 1-2 minutes, then reduce heat to low and simmer for 5-6 minutes.
Serve: Remove from heat and serve immediately, topped with roasted tomatoes and a side of grilled cheese if desired.

Notes

Storage: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days or frozen for 4-6 months. Vegan Option: Substitute heavy cream with full-fat coconut cream or coconut milk. Homemade All-Purpose Blend: 1 tsp each of sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stove-top
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 14 g
Sodium: 920 mg
Fat: 31 g
Saturated Fat: 19 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 65 mg

Keywords: creamy roasted garlic tomato soup, comfort food, roasted tomato soup, vegetable soup