Go Back
–+ servings
Creamy Roasted Garlic Tomato Soup

Creamy Roasted Garlic Tomato Soup

This Creamy Roasted Garlic Tomato Soup is a cozy twist on a classic, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine vegan, Vegetarian
Servings 4 servings
Calories 350 kcal

Equipment

  • Dutch oven
  • High powered blender

Ingredients
  

ROASTED HERB TOMATOES + GARLIC

  • 3-4 lbs ripe organic tomatoes, cut into wedges
  • 2 bulbs garlic

SOUP

  • 0.5 cups onion, chopped
  • 1 tablespoon Extra virgin olive oil
  • 1.5 cups organic heavy cream or coconut cream for vegan option
  • 2 cups organic vegetable stock
  • 4 tablespoons tomato paste, organic
  • 1 teaspoon sea salt Plus more to taste
  • 1 teaspoon On Everything All-Purpose Blend or make your own
  • 0.5 teaspoon smoked paprika

OPTIONAL

  • 1 sandwich Grilled cheese sandwich

Instructions
 

TO ROAST TOMATOES + GARLIC

  • To roast the tomatoes and garlic bulb, see my Herb Roasted Tomatoes recipe.

BLEND EVERYTHING TOGETHER

  • In a medium-sized dutch oven pot over medium-high heat, add the olive oil. Once heated, add the chopped onions and sauté until translucent + fragrant, about 1-2 minutes. Remove from heat and add the sautéed onions in a high-powered blender along with the roasted tomatoes, garlic (once the insides are squeezed from the bulb), tomato paste, and vegetable stock. Blend on high-speed until everything is fully broken down and smooth. NOTE: Save a bit of roasted tomatoes as garnish, if desired.

TO MAKE THE SOUP

  • In the same medium-sized dutch oven pot over medium-high heat, add the blended tomato mixture along with the heavy cream, salt, All-Purpose Blend, and smoked paprika, stirring everything together until combined.
  • Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer for another 5-6 minutes.
  • At this point, the soup should be thickened as it continues to simmer.
  • Remove from heat and serve immediately into prepared bowl(s), top with roasted tomatoes, and a side of grilled cheese, if desired.
  • ***Bon Appetit!***

Notes

Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, place soup in the refrigerator overnight or at room temperature before re-heating on the stove top. To make this soup vegan, substitute heavy cream with full-fat coconut cream/milk.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 18gProtein: 6gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 8gVitamin A: 1500IUVitamin C: 30mgCalcium: 60mgIron: 1.5mg
Keyword creamy, dairy-free, dinner, fall recipe, Garlic, roasted, soup, Tomatoes
Tried this recipe?Let us know how it was!