Oh, let me tell you about my creamy roasted garlic tomato soup! It’s like a warm hug in a bowl, perfect for those cozy nights when you just want to curl up and enjoy something rich and flavorful. The combination of roasted garlic and ripe tomatoes creates a depth of flavor that’s simply irresistible. I love how the creamy texture warms you from the inside out, making it a go-to for any chilly day. And trust me, it’s incredibly easy to whip up! You’ll find yourself returning to this recipe time and time again, and it’s vegetarian-friendly too, which is a bonus for all my plant-loving friends!
Ingredients List
Gather up these simple, fresh ingredients to create your delicious creamy roasted garlic tomato soup:
- 2 cups ripe tomatoes, chopped
- 1 head of garlic, roasted
- 1 onion, diced
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Make sure your tomatoes are ripe and juicy—trust me, it makes all the difference! And when you roast that head of garlic, it turns sweet and buttery, adding a rich depth to the soup. I like to use a good-quality vegetable broth for the best flavor, but feel free to adjust the salt and pepper to suit your taste. Happy cooking!
How to Prepare Creamy Roasted Garlic Tomato Soup
Alright, let’s dive into making this creamy roasted garlic tomato soup! Follow these steps, and you’ll be savoring each spoonful in no time.
Prepping the Ingredients
First things first, you’ll want to wash and chop your tomatoes into bite-sized pieces. I like to use a serrated knife for this—makes it easier! Next, take your head of garlic and slice off the top to expose the cloves; this will make roasting a breeze. For the onion, just dice it up finely. It adds that lovely aromatic base to your soup. Make sure everything is prepped and ready to go before you start cooking; it makes the process so much smoother!
Roasting the Vegetables
Now, preheat your oven to 400°F (200°C). Spread the chopped tomatoes and the whole garlic head on a baking sheet. Drizzle them with olive oil and sprinkle a generous pinch of salt and pepper over everything—don’t be shy! Roasting them for about 25-30 minutes will caramelize those sugars and deepen the flavors. You’ll know they’re done when they’re bubbly and slightly browned; oh, the smell will be heavenly!
Blending the Soup
Once your veggies are roasted to perfection, take them out of the oven and let them cool for just a minute. Then, carefully squeeze the roasted garlic cloves out of their skins—so sweet and creamy! Toss everything into a pot, add the vegetable broth, and bring it to a gentle simmer. I love using an immersion blender for this part; it makes it super easy to achieve that silky-smooth texture. If you don’t have one, a regular blender works too—just be sure to let the mixture cool slightly before blending to avoid splatters!
Finishing Touches
Finally, stir in that luscious heavy cream, heating the soup gently until it’s warmed through. This step is key for getting that rich and creamy texture. Give it a taste and adjust the seasoning if needed. I always find a dash more salt or pepper can make all the difference! Now, serve it hot, and watch it disappear!
Why You’ll Love This Recipe
- Quick prep time—ready in just about 50 minutes!
- Rich, deep flavors from the roasted garlic and ripe tomatoes.
- Comforting, creamy texture that warms you right up.
- Vegetarian-friendly, perfect for plant-based eaters.
- Simple ingredients you likely already have at home.
- Perfect for cozy dinners or meal prep for the week!
Tips for Success
Here are some of my favorite tips to make sure your creamy roasted garlic tomato soup turns out absolutely perfect every time:
- Use Fresh Ingredients: The quality of your tomatoes and garlic makes a huge difference. Go for ripe, juicy tomatoes and a fresh head of garlic. You’ll really taste the difference in the final dish!
- Adjust the Seasoning: Taste as you go! Everyone’s palate is different, so don’t hesitate to add more salt or pepper until it feels just right. A little pinch can elevate the flavors tremendously!
- Experiment with Herbs: If you want to jazz things up, try adding fresh basil or thyme while blending. It adds a lovely aroma and freshness that’s hard to resist!
- Don’t Rush the Roasting: Let those tomatoes and garlic get caramelized! The longer they roast, the more sweetness and depth of flavor they’ll bring to your soup. You’ll be blown away by the aroma!
- Blend Until Smooth: For that ultra-creamy texture, make sure to blend thoroughly. If you like a chunkier soup, reserve some roasted tomatoes and add them back in after blending for some delightful texture.
- Garnish Thoughtfully: A drizzle of olive oil or a dollop of cream right before serving adds a beautiful finishing touch. And don’t forget the crusty bread on the side—it’s perfect for dipping!
Follow these tips, and you’ll be the star of your kitchen with a creamy roasted garlic tomato soup that’s sure to impress!
Nutritional Information
Curious about what’s in your delicious creamy roasted garlic tomato soup? Here’s a rough estimate of the nutritional values you can expect per serving (1 cup):
- Calories: 300
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 600mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 6g
- Protein: 4g
Keep in mind that these values are estimates and can vary based on the ingredients you use. I always recommend checking the labels of your specific products for the most accurate information. Enjoy knowing that you’re savoring a comforting, veggie-packed soup!
FAQ Section
Got questions about my creamy roasted garlic tomato soup? No worries, I’ve got you covered! Here are some common inquiries I get, along with my tips and tricks to help you out:
Can I use canned tomatoes instead of fresh?
Absolutely! Canned tomatoes can be a great substitute, especially if you’re in a pinch. Just make sure to choose high-quality ones, preferably whole or diced tomatoes packed in juice. They’ll still give you that rich flavor, but keep in mind that you might want to reduce the cooking time a bit since they’re already softened. Learn more about canned tomatoes.
How do I store leftovers?
To store your creamy roasted garlic tomato soup, let it cool completely, and then transfer it to an airtight container. It’ll keep well in the fridge for about 4-5 days. If you want to make it last longer, you can freeze it for up to 3 months. Just remember to leave a little space in the container for expansion when freezing!
What can I serve with this soup?
Oh, there are so many delicious options! I love pairing this soup with crusty bread, grilled cheese sandwiches, or a fresh salad for a light meal. You can also top it with some croutons, a sprinkle of Parmesan cheese, or fresh herbs for an extra special touch. It’s all about what makes your taste buds happy!
Can I make this soup vegan?
Definitely! Just swap the heavy cream for a plant-based alternative like coconut cream, cashew cream, or almond milk. You might also want to check the vegetable broth to make sure it’s vegan-friendly. It’ll still be creamy and delicious!
How do I reheat the soup without losing its creaminess?
The best way to reheat your soup is gently on the stove over low heat. Stir it often to ensure it warms evenly. If it seems too thick, you can add a splash of vegetable broth or water to loosen it up. Just be careful not to bring it to a boil, as that can change the texture of the cream!
Storage & Reheating Instructions
Let’s talk about how to keep that delicious creamy roasted garlic tomato soup fresh and ready for your next cozy meal! After you’ve enjoyed your first bowl, let any leftovers cool completely before storing. It’s super important to keep the soup in an airtight container to maintain its flavor and texture. You can pop it in the fridge, where it’ll stay good for about 4-5 days. Just make sure to label it with the date so you don’t forget!
If you want to save some for later, you can freeze the soup for up to 3 months. When you’re ready to eat, just pour it into a freezer-safe container, leaving a little space at the top because it will expand as it freezes. I like to portion it out in smaller containers, so I can easily grab a single serving when the craving hits!
Now, when it comes to reheating, the best method is to warm it gently on the stove over low heat. Stir it often to prevent sticking and to ensure it heats evenly. If the soup seems a little thick after being in the fridge or freezer, don’t worry! Just add a splash of vegetable broth or water to loosen it up to your desired consistency. Oh, and remember to keep an eye on it—avoid boiling, as that can affect the lovely creamy texture!
And there you have it! With these simple storage and reheating tips, you can enjoy your creamy roasted garlic tomato soup whenever the mood strikes. Happy savoring!
Print
Creamy Roasted Garlic Tomato Soup in 50 Minutes!
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy roasted garlic tomato soup is rich and flavorful, perfect for a comforting meal.
Ingredients
- 2 cups ripe tomatoes, chopped
- 1 head of garlic, roasted
- 1 onion, diced
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Spread chopped tomatoes and whole garlic head on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 25-30 minutes until caramelized.
- In a pot, heat olive oil and sauté diced onion until translucent.
- Add roasted tomatoes and garlic to the pot.
- Pour in vegetable broth and bring to a simmer.
- Blend the soup until smooth.
- Stir in heavy cream and heat through.
- Serve hot.
Notes
- Adjust seasoning to your preference.
- Garnish with fresh basil if desired.
- This soup pairs well with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: creamy roasted garlic tomato soup
