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Roasted Garlic Tomato Soup

A deeply comforting roasted garlic tomato soup with rich, slow-roasted flavor, velvety texture, and cozy homemade warmth.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 lbs ripe tomatoes halved
  • 1 head garlic top sliced off to expose cloves
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cups vegetable broth
Seasoning
  • 1 tsp salt plus more to taste
  • 0.5 tsp black pepper
  • 1 tsp sugar optional, balances acidity
  • 0.5 tsp paprika optional
Finish
  • 0.5 cup heavy cream or half-and-half
  • 1 tbsp butter

Equipment

  • Baking sheet
  • Dutch oven or large pot
  • Blender or immersion blender
  • Knife and cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Arrange tomatoes and garlic head on a baking sheet.
  2. Drizzle with olive oil and roast 35–40 minutes until softened and caramelized.
  3. In a Dutch oven, sauté diced onion until soft and translucent.
  4. Squeeze roasted garlic cloves out of the peel and add to the pot along with roasted tomatoes.
  5. Pour in vegetable broth, stir, and bring to a simmer for 10 minutes.
  6. Blend the soup until smooth using a blender or immersion blender.
  7. Stir in cream, butter, salt, pepper, and sugar. Simmer 5 more minutes.
  8. Adjust seasoning and serve warm.

Notes

For extra depth, add a pinch of red pepper flakes or a splash of balsamic vinegar. Serve with crusty bread or grilled cheese.