Creamy Roasted Garlic Tomato is a delightful soup that combines the rich, mellow sweetness of roasted garlic with the vibrant flavors of ripe tomatoes. This comforting dish is perfect for chilly evenings when you crave something warm and satisfying. Blended to a velvety smooth texture, this soup not only warms your stomach but also your soul. With its simple ingredients and straightforward preparation, it’s easy to see why this recipe has become a staple in many homes.
Why You’ll Love This Creamy Roasted Garlic Tomato
The Creamy Roasted Garlic Tomato soup is not just delicious; it’s also incredibly versatile. Here are a few reasons why you’ll adore it:
- Rich, creamy texture that coats your palate.
- Easy to prepare, making it perfect for busy weeknights.
- Can be tailored to suit dietary preferences, including vegetarian options.
- Perfect as a starter or main dish.
- Utilizes simple, fresh ingredients like tomatoes and garlic.
- Pairs wonderfully with crusty bread or a fresh salad.
- Can be made in large batches for meal prep.
- Offers a comforting flavor that evokes nostalgia.
This recipe also incorporates roasted garlic tomato soup recipe and creamy garlic tomato pasta ideas, enhancing its versatility in your cooking repertoire. Plus, it represents an Italian Cuisine, perfect for those who love hearty, flavorful meals.
Ingredients for Creamy Roasted Garlic Tomato
Gather these items:
- 2 lbs Roma or vine-ripened tomatoes, halved
- 1 whole head garlic
- 1 small onion, chopped
- 2 tbsp olive oil
- 2 cups vegetable or chicken broth
- ½ cup heavy cream (or full-fat coconut milk for dairy-free option)
- ¼ cup fresh basil leaves
- Salt and black pepper to taste
- ½ tsp red pepper flakes (optional)
How to Make Creamy Roasted Garlic Tomato Step-by-Step
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange 2 lbs halved tomatoes, 1 chopped onion, and 1 garlic head (top third sliced off) on the baking sheet. Drizzle with 2 tbsp olive oil, season with salt and black pepper. Roast for 40-50 minutes until vegetables are caramelized and tender.
- Step 2: Remove roasted vegetables from oven and let cool slightly. Squeeze the soft roasted garlic cloves out of their skins into a large pot. Add the roasted tomatoes and onions to the pot. Pour in 2 cups vegetable or chicken broth. Add ½ tsp red pepper flakes (optional), and season with additional salt and pepper to taste.
- Step 3: Bring the mixture to a gentle simmer over medium heat, then reduce heat to low, cover, and let it simmer for 15-20 minutes to allow flavors to meld and deepen.
- Step 4: Blend the soup until completely smooth using an immersion blender directly in the pot. If using a stand blender, carefully transfer soup in batches (fill no more than halfway, allow steam to escape) and blend until silky smooth. Pour blended soup back into the pot.
- Step 5: Place the pot with the smooth soup over low heat. Stir in ½ cup heavy cream (or full-fat coconut milk for dairy-free). Gently heat through, stirring occasionally, until hot but not boiling. Taste and adjust seasoning as needed. Ladle into bowls and garnish generously with ¼ cup fresh basil leaves.
Pro Tips for the Best Creamy Roasted Garlic Tomato
Keep these in mind:
- Use fresh, ripe tomatoes for the best flavor.
- Don’t rush the roasting process; caramelization is key.
- For a spicier kick, adjust the amount of red pepper flakes.
- Make this soup a garlic-infused creamy tomato dish by adding roasted garlic to other recipes, such as pastas or dips.
Best Ways to Serve Creamy Roasted Garlic Tomato
This soup shines on its own but can be enjoyed in many ways:
- Serve with a drizzle of olive oil and a sprinkle of parmesan.
- Pair it with a fresh green salad and roasted garlic tomato salad dressing.
- Use as a base for a creamy tomato garlic risotto.
How to Store and Reheat Creamy Roasted Garlic Tomato
To store, let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. Reheat on the stove over low heat, stirring occasionally until warmed through. This method is ideal for meal prep, allowing you to enjoy the soup throughout the week.
Frequently Asked Questions About Creamy Roasted Garlic Tomato
What’s the secret to perfect Creamy Roasted Garlic Tomato?
The secret lies in the roasted garlic and tomato blend. Roasting enhances the sweetness of the tomatoes and mellows the garlic, creating a rich, complex flavor that elevates the soup.
Can I make Creamy Roasted Garlic Tomato ahead of time?
Absolutely! This soup can be made a day or two in advance and stored in the refrigerator. Just reheat and enjoy when you’re ready!
How do I avoid common mistakes with Creamy Roasted Garlic Tomato?
To avoid common pitfalls, ensure you roast the vegetables until they are golden and soft. This caramelization is crucial for depth of flavor in your soup.
Variations of Creamy Roasted Garlic Tomato You Can Try
Feel free to customize your soup with these ideas:
- Add a splash of balsamic vinegar for tang.
- Incorporate spinach or kale for extra nutrients.
- Make it a creamy tomato garlic casserole by layering it with pasta and cheese before baking.
Creamy Roasted Garlic Tomato: 5 Irresistible Ways to Enjoy
A comforting and creamy tomato soup infused with the deep, mellow sweetness of slowly roasted garlic, blended to a velvety smooth texture.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 lbs Roma or vine-ripened tomatoes, halved
- 1 whole head garlic
- 1 small onion, chopped
- 2 tbsp olive oil
- 2 cups vegetable or chicken broth
- ½ cup heavy cream (or full-fat coconut milk for dairy-free option)
- ¼ cup fresh basil leaves
- Salt and black pepper to taste
- ½ tsp red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange 2 lbs halved tomatoes, 1 chopped onion, and 1 garlic head (top third sliced off) on the baking sheet. Drizzle with 2 tbsp olive oil, season with salt and black pepper. Roast for 40-50 minutes until vegetables are caramelized and tender.
- Remove roasted vegetables from oven and let cool slightly. Squeeze the soft roasted garlic cloves out of their skins into a large pot. Add the roasted tomatoes and onions to the pot. Pour in 2 cups vegetable or chicken broth. Add ½ tsp red pepper flakes (optional), and season with additional salt and pepper to taste.
- Bring the mixture to a gentle simmer over medium heat, then reduce heat to low, cover, and let it simmer for 15-20 minutes to allow flavors to meld and deepen.
- Blend the soup until completely smooth using an immersion blender directly in the pot. If using a stand blender, carefully transfer soup in batches (fill no more than halfway, allow steam to escape) and blend until silky smooth. Pour blended soup back into the pot.
- Place the pot with the smooth soup over low heat. Stir in ½ cup heavy cream (or full-fat coconut milk for dairy-free). Gently heat through, stirring occasionally, until hot but not boiling. Taste and adjust seasoning as needed. Ladle into bowls and garnish generously with ¼ cup fresh basil leaves.
Notes
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
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