Nothing says 'home' quite like a warm bowl of tomato soup. Today, we are taking this beloved classic to the next level with our Creamy Roasted Tomato Soup. The rich, velvety texture of the soup perfectly complements the sweet, roasted flavor of the tomatoes and the garlicky kick. Once you try this recipe, it's bound to become a staple in your collection of cool weather dishes
When you need a bowl of comfort, this Roasted Tomato Soup is sure to delight. With simple ingredients and a creamy texture, it's perfect for paring with a grilled cheese on a cool fall night.
Ingredients
- Tomatoes: If fresh tomatoes aren't available, canned whole tomatoes can work in a pinch. (But fresh is by far best here!)
- Garlic It brings a mellow sweetness when roasted, integral for that deep, comforting flavor.
- Half and half: This adds creamy richness without being too heavy. Looking to make this even lighter? Give my quinoa cream a try!
- Fire-roasted tomatoes: These add a smoky depth to the soup. In their absence, regular canned tomatoes can be jazzed up with an extra pinch of smoked paprika.
- Smoked paprika: It gives the soup a subtle smokiness. Sweet paprika can substitute, but you'll miss that smoky hint.
- Cayenne pepper: A dash of red pepper flakes would also work.
- Sea salt: Kosher salt or table salt could also be used.
- Fresh ground black pepper: Pre-ground pepper works, but fresh provides a brighter taste.
- Fresh chives: They bring a mild oniony flavor that complements the soup beautifully as a garnish.
Tips and Tricks
- Roasting is Key: Don't skip roasting those tomatoes and garlic! The process caramelizes the sugars, giving your soup an irresistible depth of flavor.
- Blender Magic: I’ve found that blending in batches and using a towel over the lid (safety first, folks!) creates the perfect consistency without any kitchen mishaps.
- The Cream Dilemma: Using half and half strikes the perfect balance between richness and lightness, but don't fret if you're out. A blend of milk and a splash of cream works wonders, or for my dairy-free friends, coconut milk is a delightful alternative.
- Spice to Your Life: Smoked paprika and optional cayenne pepper set this soup apart. Feel free to adjust according to your family's taste buds—a little more for the spice enthusiasts or mild for the kiddos.
More Soup Recipes to Try
- Crockpot Potato Soup: Imagine coming home to the aroma of this creamy, dreamy potato soup, slow-cooked to perfection and waiting just for you. It’s like a warm hug in a bowl, perfect for those busy days when you want comfort food without the fuss.
- Slow Cooker Tortellini Soup: This soup is a family favorite, blending cheese-filled tortellini, fresh veggies, and savory broth into one delightful dish.
- Apple Cheddar Soup: This unique blend of sharp cheddar and sweet apples creates a symphony of flavors that’ll have everyone asking for seconds.
- Cauliflower Potato Soup: For those looking for a lighter option without sacrificing taste, this soup marries the creaminess of potatoes with the subtle, nutty flavor of cauliflower.
Creamy Garlic Roasted Tomato Soup
Nothing says 'home' quite like a warm bowl of tomato soup. Today, we are taking this beloved classic to the next level with our Creamy Roasted Tomato Soup. The rich, velvety texture of the soup perfectly complements the sweet, roasted flavor of the tomatoes and the garlicky kick. Once you try this recipe, it's bound to become a staple in your collection of cool weather dishes.
Servings: 8
Calories: 104kcal
Ingredients
- 4 tomatoes
- 1 head garlic peeled
- 2 cups half and half
- 14.5 ounces fire roasted tomatoes
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 2 tablespoons fresh chives chopped (for garnish)
Instructions
- Preheat oven to 400 degrees. Halve tomatoes and scoop out flesh and seeds. Reserve in a bowl. Place tomatoes and peeled garlic on a parchment lined baking sheet. Spray well with olive oil spray. Cook for 45 minutes.
- Transfer tomatoes to a saucepan. Add half and half reserved tomato flesh, canned tomatoes, paprika, cayenne pepper, salt and pepper. Bring to a boil and then reduce to a simmer. Cook for 35 minutes. Garnish with chives and serve warm.
Nutrition
Calories: 104kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 410mg | Potassium: 235mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1053IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 1mg
Shannon Graham
This is perfect for a wintery day!