Roasted tomato and garlic soup

"A classic tomato soup with a little class. Roasted tomatoes and garlic melt together to create creamy, buttery perfection."
-- @shelbyykhan
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  • Recipe Card
Prep time 30mins
Cook time 1hr
Serves or Makes: 4

Recipe Card


  • 7 tomatoes, halved.
  • 6 cloves garlic, unpeeled.
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 2 tablespoon butter
  • 1/4 cup cream
  • 28 ounces veggie stock
  • 1 teaspoon red pepper flakes
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • to taste salt and pepper


  • Step 1

    Preheat oven to 450. Place tomato halves and garlic cloves on parchment lined baking sheet. Drizzle with olive oil, and 1 tbs water. Cover with tin foil, and bake for 30 minutes.

  • Step 2

    Peel garlic once roasted and slightly cooled. In a large pot, melt 2 tbs. butter. Add tomatoes, and garlic to pot. Bring to a simmer.

  • Step 3

    Add red pepper flakes, paprika, onion powder, salt and pepper. Simmer for another 3 minutes or so.

  • Step 4

    Add cream, and stock/broth. Bring to a boil for a few minutes. Reduce heat to simmer, cover stirring occasionally.

  • Step 5

    Simmer for 45 minutes, and use immersion blender to make soup creamy. If you don't have an immersion blender- allow soup to cool enough to transfer to regular blender (in batches if necessary) then return to pot.

  • Step 6

    Once blended, simmer uncovered for 15 minutes. Add salt and pepper to taste.