Rich and Creamy Roasted Tomato Garlic Soup

5 from 1 vote

Rich and Creamy Roasted Tomato Garlic Soup

This Rich and Creamy Roasted Tomato Garlic Soup is the ultimate comfort dish, bursting with the deep flavors of oven-roasted tomatoes and garlic. Blended to a smooth, velvety texture, it’s perfect for cozy dinners or as a starter to any meal. The roasted garlic adds a subtle kick that pairs beautifully with the sweetness of the tomatoes. Serve it with a slice of warm bread, and you've got a soul-soothing dish that’s simple to make yet rich in flavor.

Prep Time15

Cook Time20

Roasting Time:45

Total Time1 20

Course: Soup

Cuisine: American

Keyword: Roasted Tomato Garlic Soup

Servings: people

Calories: 392kcal

Author: George - U Keep Cooking

Equipment

Large Dutch Oven

Ingredients

Vegetable Ingredients:

3-4 lbs. Ripe Tomatoes (cut in half and seeds removed)
2 Red Bell Peppers (cleaned and cut in half)
1 Onion (cut into quarters)
2 Bulbs Garlic (peeled and separated)
3 tbsp Olive Oil
Salt and Black Ground Pepper

Soup Ingredients:

1 cup Heavy Cream
2 cups Vegetable Stock
½ teaspoon Smoked Paprika
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
½ teaspoon Dried Thyme
½ teaspoon Red Pepper Flakes
Salt and Black Ground Pepper (to taste)

Instructions

Prep the Vegetables: Preheat your oven to 400°F (200°C). Cut 3-4 lbs. of ripe tomatoes in half and remove the seeds. Clean and cut two red bell peppers in half. Cut one onion into quarters. Peel and separate two bulbs of garlic.
Roast the Vegetables: Line a baking sheet with parchment paper and place the tomatoes, bell peppers, onion, and garlic on it. Drizzle with 3 tablespoons of olive oil, then sprinkle with salt and black pepper. Roast in the preheated oven for 30-40 minutes, or until the skins are blistered and the veggies are soft.
Blend the Vegetables: Once roasted, remove all the skins from the pepper and tomatoes they should pull off very easily. Add all the vegetables, including any juices, to a large Dutch oven. Use an immersion blender to blend the mixture until smooth.
Cook the Soup: Add 2 cups of vegetable stock, ½ teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon dried thyme, and ½ teaspoon red pepper flakes to the pot. Stir well and simmer on medium heat for about 10 minutes.
Finish with Cream: Lower the heat to prevent boiling and slowly stir in 1 cup of heavy cream. Bring the soup to a gentle simmer, making sure not to let it boil to avoid curdling the cream.
Season to Taste: Adjust the salt and black pepper to taste, then serve hot. Enjoy with crusty bread!

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