Creamy Roasted Garlic Tomato Soup

Creamy Roasted Garlic Tomato Soup

Roasted tomatoes and a whole head of garlic give this smooth soup its deep, mellow flavor. Blend the vegetables with their pan juices, then add a little cream over low heat for a silky finish. Before roasting, cut four thick tomato rounds and keep them out of the blender: one wrinkled, browned slice tops each bowl with a few fresh basil leaves.

Ingredients for Creamy Roasted Garlic Tomato Soup

• 3 pounds Roma tomatoes, about 10 to 12 medium (1,350g)
• 1 medium yellow onion, cut into 1-inch chunks (about 200g)
• 1 large head garlic, halved crosswise
• 3 tablespoons olive oil
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 to 3 cups vegetable or chicken broth, divided
• 1/2 cup heavy cream (120g)
• 1/4 cup loosely packed fresh basil leaves, divided

Yield: 4 servings. Time: About 20 minutes prep and 45 minutes cooking, or 1 hour 5 minutes total; roasting may take longer with especially juicy tomatoes.

How to Make Creamy Roasted Garlic Tomato Soup

1. Prepare the vegetables: Heat the oven to 400°F (205°C). Cut four roughly 1/2-inch-thick center rounds from the largest tomatoes and place them at one end of a large rimmed sheet pan. Cut the remaining tomatoes into wedges. Spread the wedges and onion over the rest of the pan in a mostly single layer.
2. Roast: Drizzle the tomatoes and onion with most of the olive oil and season with the salt and pepper. Place the garlic halves cut-side up on a small piece of foil, drizzle with the remaining oil, and wrap loosely. Set the packet on the pan. Roast for 35 to 45 minutes, checking from 30 minutes onward. If the oven browns unevenly, rotate the pan around the 25-minute mark; no flipping is needed.
3. Reserve the tomato rounds: When the rounds are wrinkled, deep red, browned at the edges, and still intact, lift them gently with a thin spatula and set aside. Continue roasting the wedges and onion as needed until the tomatoes are collapsed and juicy with browned, lightly shriveled edges. The onion should be soft with some browning, and the garlic cloves should squeeze easily from their skins.
4. Blend: Let the roasted vegetables stand for 5 to 10 minutes. Squeeze the garlic cloves into a blender. Add the tomato wedges, onion, all the pan juices and oil, 2 cups broth, and most of the basil. Save a few small basil leaves for each bowl. Blend until very smooth, working in batches and venting the lid if the contents are hot.
5. Simmer and finish: Pour the puree into a 4- to 5-quart soup pot. Bring to a gentle simmer over medium heat and cook for 8 to 10 minutes, uncovered or with the lid slightly ajar. Add up to 1 more cup broth if you want a thinner soup. Reduce the heat to low, stir in the cream, and warm gently for 1 to 2 minutes without boiling hard. Taste and adjust the salt and pepper.
6. Serve: Ladle into four shallow bowls. Place one reserved roasted tomato round on each serving, with a small cluster of basil leaves beside it.

How to Tell When the Tomatoes Are Roasted

Use the tomatoes’ appearance rather than the clock alone. The wedges should be very tender and collapsed, with released juices and browned, shriveled edges. Large or especially juicy tomatoes may need the longer end of the roasting range. Scrape every bit of juice and oil from the pan into the blender; leaving it behind weakens the soup’s roasted flavor.

How to Blend Hot Tomato Soup Safely

Let the vegetables cool briefly before blending. If they are still hot, fill the blender only partway, remove the lid’s center cap, and cover the opening loosely with a towel so steam can escape. Blend in batches if needed.

A countertop blender gives the smoothest result. An immersion blender works but may leave a more rustic texture. There is no need to peel the tomatoes; for an especially fine puree, pass the blended soup through a fine-mesh sieve.

Adjusting the Soup’s Thickness

Start with 2 cups broth because tomato moisture varies. Add more after blending only if needed: the soup should lightly coat a spoon but still pour easily. If it is too thin, simmer it uncovered a little longer before adding the cream. Keep the heat low once the cream goes in to help the soup stay smooth.

Roma tomatoes generally make a thicker soup. Ripe slicing tomatoes also work, but they may need a longer roast or less broth. For a dairy-free version, use vegetable broth and replace the heavy cream with 1/3 to 1/2 cup full-fat coconut cream; it may add a faint coconut note.

Serve with grilled cheese or toasted bread on the side, leaving the roasted tomato round and basil visible on each bowl. For another blended roasted soup, try Roasted Butternut Squash Soup with Pepitas.

Storage, Reheating, and Freezing

Cool leftovers promptly and refrigerate in an airtight container for 3 to 4 days. Store unused roasted tomato rounds separately so they remain intact. Reheat the soup gently in a saucepan over medium-low to medium heat, stirring occasionally. Add a splash of broth if it has thickened.

To make the soup ahead, roast and blend the base up to one day before serving. Reheat it gently and add the cream shortly before serving. For the most reliable texture when freezing, freeze the blended base before adding cream in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in the cream. Keep the basil and tomato-round garnishes out of the freezer.

Nutrition

Approximate nutrition per serving (one-fourth of the recipe), made with 2 cups vegetable broth: 300 calories, 5g protein, 22g fat, and 24g carbohydrates. Approximate values per 100g of finished soup: 60 calories, 1g protein, 4g fat, and 5g carbohydrates. Values vary with the broth, cream, liquid added, and moisture lost during cooking.