Creamy Roasted Garlic Tomato Soup
Introduction
Ah, the comforting aroma of roasted garlic wafting through the kitchen. This soup recipe is like a warm hug in a bowl, perfect for those chilly evenings when you just want to curl up with something delicious. It’s simple yet packs a punch of flavor that will make you feel like a gourmet chef—even if your kitchen is a little chaotic!
Detailed Ingredients with measures
Garlic
2 heads
Olive oil
2 tablespoons
Salt and pepper, to taste
Butter
1 tablespoon
Onion
1 medium, diced
Celery
2 stalks, diced
Carrot
1 medium, diced
Dried oregano
1 teaspoon
Dried basil
1 teaspoon
Crushed red pepper flakes (optional)
1/4 teaspoon
Tomato paste
3 tablespoons
Crushed tomatoes
2 (28-ounce) cans
Chicken or vegetable broth
2 cups
Sugar
1 teaspoon
Heavy cream
1/2 cup
Fresh basil or parsley for garnish (optional)
Prep Time
This probably takes about 10-15 minutes. You gotta love how easily you can chop veggies! Just don’t cry too much over the onion—nobody needs that drama in their life!
Cook Time, Total Time, Yield
Cook time will be around 30-40 minutes. Total time? Maybe an hour, including prep. And it yields about 6 servings, perfect for sharing or, you know, for seconds… or thirds!
Now, let’s dive into the cooking process! Preheat your oven to 400°F and treat those garlic heads like royalty. Cut the tops off, drizzle them in olive oil, and wrap them in foil. Toss them in the oven while you get your veggies lined up. Don’t worry if some olive oil spills; that’s just extra flavor, right?
As you sauté the onions, celery, and carrots, give them a little love. You want them soft and slightly translucent. Oops, maybe let the heat get a bit too high and turned the onions a little too brown—it’s all good! Just stir it up and keep going.
When you add the tomato paste, let it cook down a little. Seriously, you’ll want to stick around and smell that—it’s heavenly! And when you squeeze the roasted garlic into the pot, it’ll feel like a cooking victory. Watch out for flying gooey cloves, though!
Let it simmer and blend it smooth once everything’s melded together. Here’s where you can throw in the heavy cream—just a little to make it dreamy. Adjust the seasoning, and voilà! Serve with a sprinkle of fresh herbs. No one will know if you have a little spill on the counter or if the soup is a little thicker than planned. It’s all part of the charm!
Detailed Directions and Instructions
Preheat and Roast Garlic
Start by preheating your oven to 400°F (200°C). Take the two heads of garlic and slice the tops off just enough to expose the cloves. Place them on a piece of foil, drizzle with 2 tablespoons of olive oil, and sprinkle a little salt and pepper over them. Wrap the garlic tightly in the foil and pop it into the oven. Let it roast for about 40-45 minutes, until the cloves are soft and golden. Once it’s out of the oven, set it aside to cool a bit. You can wipe your hands on a towel while admiring the delicious smell wafting from the oven!
Sauté the Vegetables
In a large pot, melt 1 tablespoon of butter over medium heat. Add in 1 medium diced onion, 2 diced celery stalks, and 1 diced carrot. Stir it all together and cook for about 8-10 minutes until the veggies become soft and translucent. Don’t forget to take a moment to inhale the goodness—it’s heavenly!
Add Herbs and Tomato Paste
Time to add flavor! Toss in 1 teaspoon each of dried oregano and dried basil, plus 1/4 teaspoon of crushed red pepper flakes if you’re feeling adventurous. Stir it all together, letting those flavors mingle for about a minute. Next, add in 3 tablespoons of tomato paste and cook for 2-3 more minutes, stirring frequently until it darkens a bit. Your kitchen will smell amazing!
Incorporate Roasted Garlic
Now, squeeze those roasted garlic cloves out of their skins and into the pot—you can feel like a kitchen wizard here! Stir to combine and get ready for the next delicious step.
Add Tomatoes and Broth
Pour in the 2 (28-ounce) cans of crushed tomatoes, the 2 cups of chicken or vegetable broth, and sprinkle in 1 teaspoon of sugar. Mix everything together and bring it to a simmer. Lower the heat and let it cook uncovered for about 30 minutes. Don’t forget to give it a stir occasionally!
Blend the Soup
Grab your immersion blender and puree the soup until it’s smooth and creamy. If you don’t have one, carefully transfer the soup into a blender in batches. Just be cautious with the hot liquid—you don’t want to wear your soup!
Finish with Cream
Stir in 1/2 cup of heavy cream, heating the soup through without bringing it to a boil. Now’s the time to taste and adjust the seasoning with a little more salt and pepper as needed.
Serve and Garnish
Ladle the soup into bowls and garnish with fresh basil or parsley if you like. Serve it hot and enjoy every spoonful of your labor— it’s comforting and delightful!
Notes
Choosing Garlic
When picking garlic, go for heads that feel firm and heavy rather than dry or shriveled.
Vegetable Variants
Feel free to swap out the celery and carrot with whatever you have on hand! Zucchini or bell peppers would work just fine.
Storage Tips
This soup keeps well in the fridge for about 4-5 days, and it freezes beautifully too—perfect for meal prep!
Adjust the Spice
If you prefer a bit of heat, you can always increase the red pepper flakes or add a dash of hot sauce when serving. Enjoy!
Cook techniques
Roasting Garlic
Roasting garlic heads whole is honestly one of those game-changers in the kitchen. You slice off the tops, drizzle with olive oil, add a pinch of salt and pepper, wrap ’em tight in foil, and pop them in a 400°F oven. The magic happens slowly—around 40 to 45 minutes—until the cloves turn soft, golden, and sweet. Heads up, I once forgot about it when I was multitasking, and it turned into a bit of a smoky mess, but still delicious! Just watch closely towards the end and don’t rush this step because that mellow garlic flavor is totally worth the patience.
Sautéing the Mirepoix
Onions, celery, and carrots diced up and cooked gently in butter over medium heat create the classic soup base called mirepoix. It takes about 8 to 10 minutes until they’re translucent and tender but not browned. Stir occasionally and try to keep the heat moderate. When I first tried this, I went too hot and ended up with crispy bits instead of soft veggies, so trust me, take it slow here for that perfect comfort flavor.
Blooming Dried Herbs and Tomato Paste
After the veggies are ready, tossing in dried oregano, basil, and red pepper flakes (if you like a little kick) and cooking them briefly helps unlock their aromas. Then adding tomato paste and cooking it until it darkens slightly—about 2 to 3 minutes—raises the umami factor big time. Don’t skip this step! It’s easy to treat tomato paste like a quick add, but stirring it often while it gently browns deepens the entire soup’s flavor. I accidentally rushed this once and my soup tasted kinda one-dimensional.
Pureeing Soup Smooth
Once the soup simmers and the flavors marry, use an immersion blender right in the pot to get that creamy smooth texture without transferring hot liquid back and forth. If you don’t have one, carefully blending in batches in a regular blender works too, just be sure to vent the lid a bit and cover with a towel—hot soup exploding is nobody’s friend. The first time I used an immersion blender I ended up with some flying tomato splatter all over the counter, so be gentle and take your time!
Finishing with Cream
Stirring in heavy cream at the very end turns this soup into a luscious, silky bowl of comfort. Heat it gently afterward, but don’t let the soup boil or the cream might curdle. I learned this the hard way, and the curdled bits aren’t pretty, so keep it low and slow.
FAQ
Can I use pre-minced garlic instead of roasting whole garlic heads?
You *could*, but roasting whole garlic transforms its sharp raw bite into a mellow, buttery sweetness that pre-minced just can’t replicate. If you skip roasting, your soup loses some of that cozy depth. If you’re in a pinch, a little extra olive oil and a gentler sauté with minced garlic can help, but it’s not quite the same.
What if I don’t have heavy cream? Can I substitute it?
Absolutely! You can use half-and-half or full-fat coconut milk for a dairy-free twist. Just add it gently like cream. Plain milk tends to be too thin and can separate, so heavier, higher-fat substitutes work best to keep that silky texture.
Is it okay to skip the sugar?
Sugar balances out the acidity of the tomatoes, so while it’s optional, I recommend at least a teaspoon. Without it, the soup can feel overly tangy. I’ve tried both ways, and that tiny sweet kick really smooths things out.
Can I make this soup ahead of time?
For sure! It actually tastes better the next day because the flavors meld beautifully. Just store it in an airtight container in the fridge for up to 3 days. When reheating, warm it slowly on the stove and stir in a splash of broth or cream if it’s gotten too thick.
How spicy does the red pepper flakes make the soup?
It’s a gentle, background warmth—not a fiery blast—perfect if you want a little zip. But if you or your family are sensitive to spice, it’s totally fine to skip them. Or add just a pinch at first and adjust after tasting. I’m clumsy with spice and always start low!
Conclusion
This roasted garlic tomato soup is not just a recipe; it’s a cozy hug in a bowl. Imagine the rich, savory flavors mingling with the sweet, creamy notes from the heavy cream. You can actually taste the love that goes into every spoonful—especially when that roasted garlic makes its grand entrance, bringing caramelized goodness that elevates the entire dish. Sure, there might have been a moment when you accidentally dropped that whole head of garlic on the floor (oops!), but hey, that’s just part of the cooking adventure, right? Each time you embrace the chaos of the kitchen, you become a bit more fearless and creative.
As you ladle this soup into bowls, don’t forget the fresh basil or parsley on top—it’s the cherry on your culinary masterpiece. Next time you’re gathering friends or family around the table, serve this soup with a crusty baguette for added joy. The laughter and stories shared over food are what truly make the kitchen your happy place.
More recipes suggestions and combination
Spicy Roasted Tomato Bruschetta
Transform your soup leftovers into a delicious bruschetta. Top toasted bread with diced tomatoes, a dash of olive oil, and a sprinkle of crushed red pepper flakes. It’s a burst of flavor and a great appetizer!
Garlic Parmesan Pasta
Use the roasted garlic to create a luscious garlic Parmesan sauce. Combine it with cooked pasta, a touch of cream, and a generous amount of Pecorino cheese. It’s simple yet divine—just like your soup!
Savory Tomato Risotto
Incorporate the flavors of your soup into a creamy risotto. Use your cooked soup as the base broth. Stir in Arborio rice, letting it absorb all that tomato and garlic goodness. Finish with a dollop of mascarpone for extra creaminess.
Vegetable Lavash Wraps
Looking for a lighter option? Use leftover roasted garlic to flavor hummus, spread it on lavash, and fill it with roasted veggies, fresh greens, and crumbled feta for a delightful wrap.
Garlic Breadsticks
Nothing pairs better with soup than homemade garlic breadsticks. Use the roasted garlic to make a garlic butter spread and slather it on dough before baking. Trust me; your soup will thank you!
So, gather your ingredients and get cooking! Remember, it’s all about having fun and enjoying the process—mistakes and all. Happy cooking!
