My First Bowl of Sunshine
I tasted this soup on a rainy fall day. The kitchen smelled like roasted garlic and herbs. It was warm and creamy in my mouth. That first spoonful felt like a hug from the inside. I knew I had to learn how to make it myself.
Ever wondered how two simple ingredients create such magic? This soup turns basic pantry items into comfort. The process is almost as rewarding as the eating. It proves great food doesn’t need fancy parts. Let me tell you how my own first try went.
A Lesson from My Messy Kitchen
My first try was a bit messy. I was so excited I forgot to watch the garlic. I roasted it a little too long! The cloves were darker than I planned. I blended them in anyway, feeling worried.
The surprise? That deeper roast added a wonderful, rich flavor. It was not what I expected, but it was better. That’s why home cooking matters—it forgives small mistakes. Your unique touch makes the recipe yours. Have you ever had a kitchen mistake turn out great?
Why This Soup Tastes So Good
Two things make this soup special. Roasting garlic makes it sweet and soft, not sharp. Roasting tomatoes makes them taste deeper and richer.
Blending them creates a perfectly smooth, creamy texture. You don’t even need cream for that velvety feel. It’s a cozy bowl of balanced, savory goodness. Which flavor combo surprises you most—the sweet garlic or rich tomatoes?
A Brief History of Comfort
Tomato soup has roots in many places. It became popular in America in the late 1800s. Canned soup made it a quick home staple.
Roasting the vegetables is a modern twist for deeper taste. It updates a classic with very little extra work. *Did you know tomatoes were once thought to be poisonous?* People only grew them for looks. I’m so glad we got over that fear. What’s your favorite classic soup to make at home?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Roma tomatoes | 2 lbs | Halved |
| Garlic | 1 whole head | |
| Yellow onion | 1 large | Quartered |
| Extra virgin olive oil | 3 tbsp | Divided |
| Dried basil | 1 tsp | |
| Dried oregano | 1 tsp | |
| Salt and black pepper | To taste | |
| Vegetable broth | 4 cups | |
| Heavy cream | 1/2 cup | |
| Fresh basil | For garnish | Optional |
How to Make Creamy Roasted Tomato Soup
This soup is cozy magic. Roasting the veggies first makes it sweet and deep. Let’s start. Preheat your oven to 400 degrees. Get a big baking sheet ready.
Step 1 Place your tomato halves and onion quarters on the sheet. Drizzle them with two tablespoons of olive oil. Sprinkle the dried basil, oregano, salt, and pepper. Toss everything with your hands to coat.Three Tasty Twists on This Soup
This recipe is a wonderful starting point. You can change it up so easily. Try one of these spins for a new flavor. I love seeing what you create in your kitchen.
Spicy Arrabbiata Style Add a pinch of red pepper flakes before roasting. Stir in a tablespoon of tomato paste with the broth. Herby White Bean Boost Blend in one can of rinsed white beans for extra protein. It makes the soup even creamier and filling. Smoky Grilled Flavor Use fire-roasted canned tomatoes instead. Add a teaspoon of smoked paprika. It tastes like summer cookouts. Which twist will you try first? Vote for your favorite in the comments!How to Serve Your Homemade Soup
This soup deserves a good partner. A classic grilled cheese sandwich is perfect. So is a simple green salad with vinaigrette. For crunch, try garlic croutons or a parmesan crisp.
What about a drink? A crisp apple cider is lovely. For a grown-up treat, a glass of dry white wine works. *Fun fact: tomato soup and grilled cheese became popular during the Great Depression. They were cheap and filling meals.*
Which would you choose tonight: the classic sandwich or a fresh salad?
Keep Your Soup Cozy For Later
Let your soup cool completely first. Store it in a sealed container. It will keep in the fridge for four days. You can freeze it for three months. Thaw it overnight in your refrigerator.
Reheat it gently on the stove. Stir it often so the cream does not separate. Add a splash of broth if it seems too thick. This soup is perfect for batch cooking. Double the recipe and freeze some for a busy night.
What is your favorite meal to batch cook for easy dinners? Tell me in the comments.
Quick Fixes For Common Soup Hiccups
Is your soup too thin? Let it simmer a bit longer. The extra cooking reduces the liquid. Is it too acidic? Add a tiny pinch of sugar. This balances the tomato’s tang perfectly.
Did the cream curdle? The soup was likely too hot. Next time, let the soup cool slightly. Then stir the cream in slowly. Your soup will still taste wonderful.
Your Soup Questions, Answered
Q: Is this soup gluten-free? A: Yes, it is naturally gluten-free. Just check your vegetable broth label. Make sure it says gluten-free on the package. Q: Can I make it ahead of time? A: Absolutely. Make the full soup but skip the cream. Add the cream when you reheat it. This keeps the texture perfect. Q: What can I use instead of heavy cream? A: Full-fat coconut milk is a great swap. It adds a similar rich and creamy feel. Plain yogurt works too, but stir it in last. Q: How do I scale the recipe up? A: Doubling is easy for a crowd. Use two baking sheets to roast everything. You may need to blend the soup in batches. Q: My tomatoes are not very ripe. Will it work? A: It will still be good. Roasting brings out their sweetness. Just add that pinch of sugar if needed.Share Your Bowl of Sunshine
I hope this soup warms your kitchen. It is a hug in a bowl. I love seeing your own creations. *Fun fact: I learned this recipe from my neighbor Marie thirty years ago.*
Did you try a tasty twist? Show me your lunch. Tag Savory Discovery on Pinterest with your photos. Happy cooking! —Elowen Thorn.
Roasted Garlic and Tomato Soup
Description
A rich and creamy soup featuring the deep, sweet flavors of roasted tomatoes and garlic.
Ingredients
Instructions
- Preheat your oven to 400°F.
- Place the tomato halves and onion quarters on a large baking sheet. Drizzle with 2 tablespoons of olive oil. Sprinkle with the dried basil, oregano, salt, and pepper. Toss to coat.
- Cut the top off the head of garlic to expose the cloves. Drizzle the cut top with the remaining 1 tablespoon of olive oil. Wrap the garlic tightly in foil and place the packet on the baking sheet with the tomatoes.
- Roast for 40 minutes, until the tomatoes and onions are soft and browned, and the garlic is golden and soft. Let cool slightly.
- Squeeze the roasted garlic cloves from their skins into a large pot. Add the roasted tomatoes and onion. Pour in the vegetable broth.
- Bring the pot to a gentle simmer for 10 minutes. Then, carefully blend the soup until completely smooth using a blender or immersion blender.
- Stir in the heavy cream and warm the soup through without boiling. Taste and adjust seasoning with more salt or pepper if desired.
