Roasted Tomato Garlic Soup
Rich roasted tomatoes and garlic come together with onion, broth, and cream for the ultimate comforting soup.
Servings: 4
Calories: 169kcal
Ingredients
- ½ kg Tomatoes
- 1 Bulb Garlic
- 1 Medium Onion
- 3 Tbsp Olive Oil
- 1 Tsp Salt
- ½ Tsp Black Pepper
- 1 Tsp Smoked Paprika
- 2.5 Cups Vegetable Broth
- 1 Tbsp Sunflower Seeds
- ½ Cup Dairy Free Cream
Garnish
- 3-4 leaves Basil Leaves
- 1 Tsp Italian Seasoning
Instructions
Roast the Tomatoes and Garlic
- Preheat oven to 200°C (400°F).
- Arrange sliced tomatoes and peeled garlic cloves on a baking tray.
- Drizzle with 1 tbsp olive oil, then season with salt, pepper, and smoked paprika.
- Roast for 25–30 minutes until tomatoes are slightly charred and garlic is soft.
Cook the Onion
- Heat 2 tbsp olive oil in a large pot.
- Add chopped onion and cook for 3–5 minutes until golden and fragrant.
Combine and Simmer
- Add roasted tomatoes and garlic to the pot. Pour in the vegetable broth and stir.
- Simmer for 10–15 minutes to let flavors blend.
- Stir in cream if desired and turn off the heat. Save a little cream for garnish.
Blend and Serve
- Use an immersion blender in the pot or blend in batches in a countertop blender. Blend until creamy and smooth.
- Taste and adjust seasoning.
- Ladle into bowls, swirl in cream, and garnish with basil leaves and sunflower seeds.
Notes
- Slice tomatoes instead of halving to save roasting time.
- Skip cream for a lighter, dairy-free version.
- Add red pepper flakes for a spicy twist.
- Always serve hot with fresh bread for the best experience.
Nutrition
Calories: 169kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 1279mg | Potassium: 407mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2093IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 1mg