This Creamy Roasted Garlic Tomato Soup is a comforting and velvety dish that elevates the classic tomato soup with rich, caramelized flavors. By roasting tomatoes and garlic, the soup achieves a deep, sweet taste that's perfect for chilly days. Whether enjoyed on its own or paired with a grilled cheese sandwich, it's a cozy meal that brings warmth and satisfaction.

Ingredients:

For Roasting:

• 4 cups mixed tomatoes (large and cherry), halved
  
  

• 2 whole garlic bulbs, tops sliced off
  
  

• 2 tablespoons olive oil
  
  

• 1 teaspoon dried oregano
  
  

• 1 teaspoon dried basil
  
  

• Salt and pepper, to taste
  
  

For Soup:

• 2 tablespoons unsalted butter
  
  

• 1 small onion, chopped
  
  

• 2 tablespoons tomato paste
  
  

• 3 cups vegetable stock
  
  

• 1 cup heavy cream (or coconut cream for a dairy-free option)
  
  

• 1 teaspoon smoked paprika
  
  

• Salt and pepper, to taste
  
  

• Fresh basil or parsley, chopped (for garnish)
  
  

Directions:

1. Roast the Tomatoes and Garlic:
   Preheat your oven to 400°F (200°C). Place the halved tomatoes and garlic bulbs (cut side up) on a baking sheet. Drizzle with olive oil and sprinkle with dried oregano, dried basil, salt, and pepper. Roast in the oven for 25–30 minutes until the tomatoes are soft and caramelized.
   
   

2. Sauté the Onion:
   In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
   
   

3. Combine and Simmer:
   Once the tomatoes and garlic are roasted, squeeze the garlic cloves out of their skins and add them to the pot with the sautéed onion. Add the roasted tomatoes and tomato paste to the pot. Pour in the vegetable stock and bring the mixture to a simmer. Let it cook for about 10 minutes to meld the flavors.
   
   

4. Blend the Soup:
   Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée until smooth.
   
   

5. Finish the Soup:
   Return the blended soup to the pot over low heat. Stir in the heavy cream and smoked paprika. Season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.
   
   

6. Serve:
   Ladle the soup into bowls and garnish with chopped fresh basil or parsley. Serve hot with a side of crusty bread or a grilled cheese sandwich for a complete meal.
   
   

Nutritional Information (per serving, approximate):

• Calories: 320 kcal
  
  

• Carbohydrates: 28g
  
  

• Protein: 5g
  
  

• Fat: 22g
  
  

• Saturated Fat: 10g
  
  

• Cholesterol: 50mg
  
  

• Sodium: 600mg
  
  

• Potassium: 800mg
  
  

• Fiber: 5g
  
  

• Sugar: 14g