Save It The first time I made this soup was during a rainy weekend when I wanted something warm but didnt have much energy. I ended up roasting all the vegetables I had on hand and blending them together. The result was so incredibly smooth and comforting that it immediately became my go-to comfort food. Now whenever rain starts tapping against my kitchen windows I find myself reaching for tomatoes and garlic without even thinking about it.
I once made a huge batch of this for a sick friend and she messaged me two days later asking if I could deliver more. She said it was the only thing that sounded good and that she wanted to eat it forever. Since then I have learned to always make extra because somehow it always disappears faster than expected especially when people are feeling under the weather or just need something gentle and nourishing.
Ingredients
- 1.5 lbs (700 g) ripe tomatoes halved: The sweeter and riper the better since roasting concentrates their natural flavor
- 1 large yellow onion cut into wedges: Yellow onions become beautifully sweet when roasted which adds depth to the soup
- 1 whole garlic bulb: Roasting whole garlic makes it mild sweet and spreadable instead of sharp and pungent
- 2 tbsp olive oil: This helps the vegetables caramelize properly and adds richness
- 1/2 cup (120 ml) heavy cream: This creates the luxurious velvety texture that makes the soup feel special
- 2 cups (480 ml) vegetable broth: Use a good quality broth you enjoy drinking on its own
- 1 tsp salt plus more to taste: Roasted vegetables need enough salt to pop but always adjust at the end
- 1/2 tsp freshly ground black pepper: Freshly ground makes a noticeable difference here
- 1/2 tsp sugar optional: If your tomatoes are very acidic this balances everything out beautifully
- 1/4 tsp smoked paprika optional: This adds a subtle smoky depth that makes people wonder what your secret ingredient is
Instructions
- Preheat and prep your vegetables:
- Set your oven to 400°F (200°C) and halve the tomatoes cut side up. Cut your onion into rough wedges and slice just the very top off the garlic bulb so you can see all the cloves inside.
- Wrap the garlic for roasting:
- Drizzle the exposed garlic cloves with a little olive oil then wrap the entire bulb tightly in foil. This steams the garlic inside its own skins making it incredibly soft and sweet.
- Roast everything until deeply caramelized:
- Place the tomatoes and onions on a baking sheet drizzle with oil and season with salt and pepper. Roast the vegetables alongside the foil wrapped garlic for 35 to 40 minutes until the tomatoes are shriveled and browned in spots.
- Blend until silky smooth:
- Squeeze the soft roasted garlic cloves out of their skins into the blender. Add the tomatoes onions and broth then blend until completely smooth working in batches if needed.
- Finish with cream and adjust the seasoning:
- Pour the blended soup into a pot and stir in the cream and smoked paprika if using. Simmer for 10 minutes then taste and add sugar or more salt until everything balances perfectly.
Save It Last winter my neighbor came over unexpectedly while this soup was simmering. She ended up staying for hours just talking at the kitchen table and we finished the entire pot between us. Sometimes the simplest food creates the best moments for connection and this soup has a way of making people linger just a little longer.
Making It Your Own
I have discovered that this soup is incredibly forgiving and adaptable. Sometimes I add fresh thyme or rosemary to the roasting pan for an herby version. Other times I skip the cream entirely and stir in a spoonful of pesto at the end for a bright basil flavor that feels completely different but equally wonderful.
Perfect Pairings
A grilled cheese sandwich made with good cheddar or gruyere is the obvious choice and for good reason. But I also love serving this alongside a simple green salad with sharp vinaigrette to cut through the richness. On busy nights I have even served it over cooked rice or quinoa to turn it into a more substantial one bowl meal.
Make Ahead and Storage
This soup actually tastes better the next day once the flavors have had time to meld and deepen. I often make a double batch and portion it into containers for easy lunches throughout the week. It freezes beautifully too so dont hesitate to stash some away for those days when you need something comforting but zero energy.
- Let the soup cool completely before freezing to prevent ice crystals from forming
- Reheat gently over low heat stirring occasionally to prevent the cream from separating
- Thin with a little extra broth if needed after reheating since it thickens in the fridge
Save It This soup has become one of those recipes I can make almost without thinking but it still feels special every single time. There is something deeply satisfying about taking humble ingredients and transforming them into something that feels like a warm hug.
Recipe FAQs
- → What is the best way to roast the garlic?
Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast at 400°F for 35–40 minutes until soft and caramelized.
- → Can I use fresh herbs for garnish?
Fresh basil works wonderfully as a garnish, adding a bright, aromatic touch to the creamy blend.
- → How can I make this dish vegan-friendly?
Substitute heavy cream with coconut cream or cashew cream for a smooth, plant-based alternative.
- → Is it possible to add a spicy note?
Yes, adding a pinch of chili flakes during simmering introduces a gentle, warming spice without overpowering.
- → What sides pair well with this dish?
Grilled cheese sandwiches or toasted bread complement the rich, creamy flavor, providing great texture contrast.
- → How to balance acidity in the blend?
A small amount of sugar can be added during cooking to balance the natural acidity of the tomatoes.