09/02/2025
Savory Roasted Garlic and Tomato Soup with Herbs
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
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
½ teaspoon dried thyme
Optional:
Grilled cheese sandwich, for serving
Instructions:
Roast the Tomatoes and Garlic: Preheat the oven to 400°F. Place the tomato wedges and whole garlic bulbs (with the tops sliced off) on a baking sheet. Roast for 30-35 minutes until soft and caramelized.
Blend the Soup: In a large pot, heat olive oil over medium-high heat and sauté the chopped onions until translucent, about 1-2 minutes. Remove from heat and transfer the onions to a blender along with the roasted tomatoes, squeezed garlic cloves, tomato paste, and vegetable stock. Blend until smooth.
Cook the Soup: Pour the blended mixture back into the pot. Stir in the heavy cream, salt, black pepper, smoked paprika, oregano, basil, parsley, red pepper flakes, and thyme. Bring to a boil, then reduce the heat and simmer for 5-6 minutes, allowing the flavors to meld and the soup to thicken.
Serve: Ladle the soup into bowls and garnish with roasted tomato wedges. For a complete meal, serve alongside a grilled cheese sandwich, if desired.
Prep time: 10 minutes
Total time: 45 minutes
Servings: 4-6
