Roasted Garlic Tomato Soup
Warm up with a comforting bowl of Roasted Garlic Tomato Soup rich, velvety, and bursting with deep, slow-roasted flavor! Sweet, caramelized tomatoes and mellow roasted garlic blend together into a smooth, cozy soup that’s both simple and incredibly satisfying.
Ingredients
- 6–7 medium ripe tomatoes, halved
- 1 bulb garlic, top sliced off
- 1 medium onion, sliced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried basil or 1 tablespoon fresh basil
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika (optional for a smoky depth)
- 1 teaspoon sugar (optional, helps balance acidity)
- Salt and black pepper to taste
- ¼ cup coconut milk or cream (optional for richness)
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Arrange tomatoes, onion slices, and garlic bulb on a baking tray.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 30–35 minutes until tomatoes are softened and caramelized.
- Squeeze roasted garlic from its bulb into a pot.
- Add roasted tomatoes and onions to the pot.
- Stir in vegetable broth, tomato paste, basil, oregano, and paprika.
- Simmer 5–10 minutes.
- Blend until smooth using an immersion blender.
- Stir in cream or coconut milk if using, and adjust seasoning.
- Serve warm topped with herbs.