Creamy Roasted Garlic Tomato Soup
A 50-minute vegetarian recipe for dinner.
Full nutrition and a quick grocery list are in the Vegochef app. See this recipe's protein, vitamins and minerals, change the servings, and add every ingredient to your grocery list in one tap.
Ingredients
Main ingredients
- 3 medium Tomatoes
- 5 cherry Cherry tomatoes
- 2 tbsp Tomato paste
- 100 g Cream cheese
Seasonings and other
- 15 g Garlic
- ½ small Yellow onion
- 2 tbsp Olive Oil
- 50 ml Vegetable broth
- a pinch Salt
- 1 tsp Italian seasoning
- ½ tsp Paprika powder
- ¼ tsp Red chili flakes
Instructions
- Roast the Tomatoes and Garlic
Preheat your oven to about 180°C. Slice the top off the garlic bulb and place it on a baking tray with medium and cherry tomatoes. Drizzle everything with olive oil and a pinch of salt. Roast until the tomatoes are soft and slightly blistered, and the garlic turns golden, about 20–25 minutes. Once they’re cool enough to handle, squeeze the soft roasted garlic out of its skin.
- Sauté the Onion
Warm the olive oil in a medium-sized dutch oven or pot over medium-high heat. Finely chop half a small yellow onion and sauté it in the oil for 1–2 minutes, or until translucent and fragrant. Turn off the heat and remove the sautéed onion from the pot.
- Blend the Base
In a high-powered blender, combine the roasted tomatoes, the squeezed roasted garlic, sautéed onion, tomato paste, and vegetable broth. Blend on high speed until the mixture is smooth. Reserve the roasted cherry tomatoes for garnish.
- Make the Soup
Return the blended tomato mixture to the same pot over medium-high heat. Stir in the cream cheese, Italian seasoning, and paprika powder. Bring the soup to a gentle boil for 1–2 minutes, then reduce the heat to low and let it simmer for another 5–6 minutes, allowing it to thicken.
- Serve and Garnish
Remove the soup from the heat and ladle it into bowls. Top with roasted cherry tomatoes and red chili flakes. Pair it with a grilled cheese sandwich or crusty bread if desired. Enjoy immediately.
