Creamy Roasted Garlic Tomato Soup
This luxurious soup reimagines the classic tomato bisque by slow-roasting fresh, ripe tomatoes and whole garlic bulbs until caramelized. The result is a deep, velvety, and sweet foundation balanced by organic vegetable stock and heavy cream. Perfect for chilly evenings, this sophisticated yet accessible dish offers restaurant-quality flavor in under an hour, making it an ideal comforting meal for anyone seeking nutritional warmth and depth in a bowl.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
3-4 lbs. ripe organic tomatoes, cut into wedges
2 whole garlic bulbs
1 tablespoon extra virgin olive oil
1/2 onion, chopped
4 tablespoons organic tomato paste
2 cups organic vegetable stock
1 1/2 cups organic heavy cream
1 teaspoon sea salt
1 teaspoon all-purpose seasoning
1/2 teaspoon smoked paprika
Instructions
Preheat your oven to 400°F.
Place tomato wedges and whole garlic bulbs on a baking sheet, drizzle with olive oil, and roast until soft and caramelized, about 35-40 minutes.
Once cooled enough to handle, squeeze the roasted garlic out of their skins.
In a large pot, sauté the chopped onion until translucent.
Add the roasted tomatoes, garlic paste, tomato paste, and vegetable stock to the pot.
Simmer for 10 minutes to allow flavors to meld.
Use an immersion blender to puree the soup until smooth.
Stir in the heavy cream and season with sea salt, all-purpose seasoning, and smoked paprika.
Serve warm with crusty sourdough bread.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. For a smooth, silky texture, you can pass the soup through a fine-mesh sieve after blending.