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Creamy Roasted Tomato Soup with Slow-Roasted Garlic

A close-up of vibrant orange roasted tomato soup topped with a swirl of cream in a white mug.
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This recipe delivers a rich, velvety Roasted Tomato Soup with deep flavor from slow-roasting the tomatoes and garlic. It is a comforting, restaurant-style dish perfect for a cozy dinner.

Ingredients

Scale
  • 2.5 lbs ripe fresh tomatoes, halved
  • 1 large yellow onion, quartered
  • 1 whole head of garlic, top sliced off
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream (or substitute for a lighter version)
  • 1/4 cup fresh basil leaves, packed
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the halved tomatoes, onion quarters, and the whole head of garlic on a large baking sheet.
  3. Drizzle everything with 2 tablespoons of olive oil, sprinkle with salt and pepper. Toss gently to coat.
  4. Roast for 35 to 45 minutes, until the tomatoes are slightly charred and softened, and the garlic is tender.
  5. Remove from the oven. Squeeze the soft, roasted garlic cloves out of their skins into a bowl.
  6. Transfer the roasted tomatoes, onions, and roasted garlic to a large pot or Dutch oven. Add the broth.
  7. Bring the mixture to a simmer over medium heat. Cook for 10 minutes to allow flavors to meld.
  8. Carefully transfer the soup mixture in batches to a high-powered blender. Add the fresh basil leaves. Blend until completely smooth and silky. (Alternatively, use an immersion blender directly in the pot.)
  9. Return the pureed soup to the pot over low heat. Stir in the heavy cream and the optional sugar. Heat through, but do not boil.
  10. Taste and adjust seasoning if needed. Serve this Best Homemade Tomato Soup hot, perhaps with Gruyère toasts or grilled cheese sandwiches for dunking.

Notes

  • For an even richer flavor, roast the vegetables longer at a lower temperature (300°F for 1.5 hours) to concentrate the sweetness.
  • You can make this soup ahead; it stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
  • If you want a thicker consistency, simmer the soup uncovered for an extra 10 minutes after blending before adding the cream.

Nutrition

Find it online: https://magazinemeal.com/roasted-tomato-soup-recipe-creamy-silky/