This Creamy Roasted Garlic Tomato Souprecipe is a great rendition of a classic soup that is often enjoyed during the cooler months. Made from herb roasted tomatoes, roasted garlic, vegetable stock, heavy cream, and an array of herbs + seasonings, this soup is one that the whole family will love. Serve with a side of grilled cheese or enjoy it alone. Whip together in less than 1 hour. Vegan option available.
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Another week, another themed week on Orchids + Sweet Tea and this Creamy Roasted Garlic Tomato Soup kicks things off nicely. I'm so excited to share this soup recipe because it's such a classic one with a nice warm twist. Plus, this Creamy Roasted Red Pepper + Tomato Soup is a delicious soup to try next!
I've always been a soup person, especially in later teen years onto adulthood. Growing up in a Jamaican household definitely brings the soup loving out of you and I seriously am into ALL KINDS. My top faves are chicken soup, goat soup, and red peas soup (all Jamaican staples), however, I've enjoyed my fair share of soups like chicken foot, fish, butternut squash, tuscan-style beans + veggies, beef, and the list goes on. Haha.
With this tomato soup, I just love how creamy and cozy that it is and of course, roasting those tomatoes and seasoning everything WELL is a must for me.
When it comes to the Fall season, I really just enjoy the indulge in comfort foods and how unapologetic we get to be about it. I'm one who loves things to be flavorful and this tomato soup definitely brings that factor.
Roasted Tomatoes; a Game-Changer
I like to roast my tomatoes in a hot oven until they blister and become sweet. The heat from the oven caramelizes the outside of the tomato and enhances its natural sugars, much like how caramelized onions become sweet after cooking.
Roasted tomatoes are also better seasoned than their plain tomato counterparts. When you roast the tomatoes, you first toss them in olive oil, salt, and pepper before they bake. That first step adds so much more flavor rather than making a sauce from plain raw tomatoes. Once the tomatoes are charred, it’s time to remove them from the oven.
The more charred your tomatoes are, the sweeter they will be. You do still want a little structural integrity to the tomatoes, so bake them until they just start to blister and blacken. The blackened flavor on the outside of the tomato really enhances the overall flavor in this soup.
How to Make Creamy Roasted Garlic Tomato Soup
To make this creamy tomato soup, you'll start by roasting up those tomatoes and garlic bulbs. Doing so enriches the flavors greatly. Also, this enhances the rich, caramel flavors in the soup. The key for this recipe is to start with great-quality tomatoes. Choose a mix of large and cherries, and several different colors if you can find them. Then you'll blend the base ingredients together, simmer over the stovetop, and wallah!
Here's what you need to make this creamy garlic tomato soup at home:
Tomatoes. You'll need about 3-4 lbs. of tomatoes for nice color and taste. Again, choose a mix of large and cherries.
Heavy cream. I recommend organic–always! Of course, for a vegan option, just use full-fat coconut cream/milk.
Vegetable stock. Use store-bought low-sodium broth or make your own!
Garlic. You'll need about 2 garlic bulbs.
Olive oil. You can also use Grapeseed oil or coconut oil as well.
Herbs + Seasonings – A great addition of flavor. Adds such savoriness from the salt, black pepper, smoked paprika, parsley, basil, oregano, red pepper flakes, thyme, etc.
Red tomato paste. This is my secret flavor-enhancer and the thing that gives this dish some color.
Red onion. Substitute with yellow or white if that’s what you have.
REASONS WHY YOU’LL LOVE THIS TOMATO SOUP!
First and foremost, the flavors in this simple and creamy garlic tomato soup is enough to convince anyone, however, here are a few more reasons why you’ll love this soup for dinner:
It’s absolutely delicious—-creamy + velvety. I always try to ensure that my creamy soups are just that----creamy! So, using cream-based ingredients like a high-quality heavy creamy helps to achieve this best!
Super easy to make and quick! I literally love making the most delicious weeknight meals that don't take a ton of time and effort and this recipe is it! Plus, no crazy clean-up! Can we say–Everything in a baking sheet, pot and blender?
Full of flavor + well seasoned! (The best reason). This by far is one of my biggest reasons for making this soup. I enjoy adding herbs + seasonings to create a bold flavor profile that works.
Perfect for any time of day—Dinner, Lunch, Breakfast (if that’s your thing), whatever! Most of all, this is my biggest plus! I love soup during anytime of the day, especially whenever there are leftovers. The good thing is that this soup reheats nicely once done over the stovetop---slow and warmed through and you can add a bit of heavy cream or veggie stock if it's not creamy enough.
Serving Suggestions for This Creamy Tomato Soup
I like to add some extra texture to creamy soups like this one. Most people might enjoy this tomato soup with a side of grilled cheese or bread, which is totally fine. But I wanted to share a few more ideas incase you make this soup more than once and want to switch things up!
Other topping ideas include:
Crispy bacon (if you're not plant-based, of course)
Melted cheese (vegan or regular if you're not vegan!)
Crispy sage leaves
How to Make Homemade Croutons
Homemade Croutons are easy to throw together. While you might think that it’s so hard to make—-I’m here to show you just how easy it is. In a bowl, add the cubed bread, olive oil, Italian seasoning, garlic powder, parsley, salt, and black pepper, tossing everything together until bread is fully coated.
Add the bread unto the baking sheet (spreading it out evenly) and bake for 10-15 minutes or until the bread has become golden and are crisp. Remove and let it cool.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!
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, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
Vegan Creamy Roasted Garlic Tomato Soup
To make this soup vegan, simply substitute the heavy cream with full-fat coconut cream/milk. I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess. Also, use dairy-free cheese for your grilled cheese, if serving 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, black pepper, smoked paprika, oregano, basil, parsley, red pepper flakes, and thyme, 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.
Tips & Tricks
STORAGE: 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, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
VEGAN OPTION: To make this soup vegan, simply substitute the heavy cream with full-fat coconut cream/milk. I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess. Also, use dairy-free cheese for your grilled cheese, if serving together.