Creamy Roasted Garlic Tomato (Printable Version)

Velvety tomato and garlic blend enriched with cream for a rich, comforting experience.

# What You’ll Need:

→ Vegetables

01 - 1.5 lbs ripe tomatoes, halved
02 - 1 large yellow onion, cut into wedges
03 - 1 whole garlic bulb

→ Oils & Dairy

04 - 2 tablespoons olive oil
05 - 0.5 cup heavy cream

→ Liquids

06 - 2 cups vegetable broth

→ Seasonings

07 - 1 teaspoon salt, plus more to taste
08 - 0.5 teaspoon freshly ground black pepper
09 - 0.5 teaspoon sugar (optional, to balance acidity)
10 - 0.25 teaspoon smoked paprika (optional)

→ Garnish

11 - Fresh basil leaves (optional)
12 - Croutons or toasted bread (optional)

# Step-by-Step Guide:

01 - Preheat the oven to 400°F.
02 - Arrange halved tomatoes cut side up and onion wedges on a baking sheet. Slice the top off the garlic bulb to expose cloves, drizzle with olive oil, and wrap in foil.
03 - Drizzle tomatoes and onions with olive oil, then season with salt and black pepper.
04 - Roast tomatoes, onions, and garlic in the oven for 35 to 40 minutes until tomatoes caramelize and garlic softens.
05 - Allow roasted garlic to cool slightly, then squeeze cloves out of their skins.
06 - Transfer roasted tomatoes, onions, and garlic cloves to a blender. Add vegetable broth and blend until smooth, working in batches if necessary.
07 - Pour blended mixture into a large pot. Stir in heavy cream and smoked paprika if using. Adjust acidity with sugar if needed.
08 - Simmer the soup over medium-low heat for 10 minutes, stirring occasionally. Adjust seasoning to taste.
09 - Serve hot, garnished with fresh basil leaves and croutons or toasted bread if desired.

# Expert Tips:

01 -
  • The roasting process turns humble tomatoes into concentrated sweetness, so you won't need excessive cream or salt.
  • Garlic becomes impossibly soft and buttery, practically dissolving into the soup with no harsh bite whatsoever.
  • It's faster than it sounds and feels like you've been cooking all day in the best possible way.
02 -
  • Don't peel the tomatoes before roasting; the skins will slip off effortlessly once they're caramelized, and they protect the flesh from drying out.
  • Taste before you add sugar. Every batch of tomatoes has different acidity, so you might not need it at all, and it's easy to add but impossible to take back.
  • An immersion blender works beautifully if you don't have a regular blender, and it means one less thing to clean afterward.
03 -
  • If your blender is struggling, let the soup cool slightly so the steam isn't fighting back, and fill it only halfway full to avoid spillage.
  • The difference between good and great lies in tasting constantly and adjusting salt right before serving, when your palate is sharpest.
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