Description
This rich and velvety roasted tomato and garlic soup is perfect for a cozy meal. The roasted tomatoes and garlic create deep, caramelized flavors, and the creamy base makes it ultra-smooth and comforting.
Ingredients
For Roasted Herb Tomatoes + Garlic:
3-4 lbs ripe tomatoes, cut into wedges 

2 garlic bulbs 

For the Soup:
½ onion, chopped 

1 tablespoon extra virgin olive oil 

1 ½ cups heavy cream 

2 cups vegetable stock (or chicken stock) 

4 tablespoons tomato paste 

1 teaspoon sea salt (plus more to taste) 

½ teaspoon black pepper 

½ teaspoon smoked paprika 

½ teaspoon dried oregano 

½ teaspoon dried basil 

½ teaspoon dried parsley 

½ teaspoon red pepper flakes (optional for heat) 

½ teaspoon dried thyme 

Optional:
Grilled cheese sandwich, for serving 



Instructions

Preheat the oven to 400°F (200°C).
Cut the tomatoes into wedges and slice the tops off the garlic bulbs. Place the tomatoes and garlic on a baking sheet, cut sides up.
Roast for 30-35 minutes, until the tomatoes are soft and caramelized, and the garlic cloves are golden and tender.

In a large pot, heat the olive oil over medium-high heat.
Add the chopped onion and sauté until translucent and fragrant, about 1-2 minutes.
Remove from heat and transfer the sautéed onions to a blender along with the roasted tomatoes, squeezed garlic cloves, tomato paste, and vegetable stock.
Blend on high until smooth and creamy.

Return the blended mixture to the pot over medium heat.
Stir in the heavy cream, salt, black pepper, smoked paprika, oregano, basil, parsley, red pepper flakes (if using), and thyme.
Bring the soup to a boil for 1-2 minutes, then reduce the heat to low and simmer for 5-6 minutes, allowing the flavors to meld and the soup to thicken.

Once the soup has thickened, remove from heat and ladle it into bowls.
For extra comfort, serve with a grilled cheese sandwich on the side!
Enjoy this creamy, comforting Roasted Tomato and Garlic Soup with its deep, savory flavors and smooth texture! 


