Creamy Roasted Garlic Tomato Soup

This Creamy Roasted Garlic Tomato Soup is a comforting soup made from ripe tomatoes, garlic, herbs, and half and half. 

WHAT’S NEW?

The kids are OFF to school! They’ve officially started their last year together in elementary school with Shea in 5th grade and Piper in 3rd. Time flies, that’s for sure! School started right after our return from the upper penninsula and our trip there. We did a TON and had a lot of fun. We kayaked, hiked, and generally just enjoyed the R&R that a slower pace of life can offer.

We returned home to a clean house, thanks to our efforts before our departure…but also a very empty refrigerator. In fact, I can’t remember our fridge being that empty in a long, long time. The garden, however, was abundant in its yield and I quickly got to work in preparing meals using the goods! This soup was enjoyed by all and I’ll be making more batches in the coming days, no doubt!

ROLL CALL FOR RECIPE

• Garden Yield: There’s nothing better than tomato season and when fresh garden tomatoes, warmed by the sun, can go from farm-to-table in a creamy tomato soup recipe. 
• Make-Ahead: This soup is even better on day two and beyond and freezes exceptionally well. 
• Meal Prep: Prep your produce ahead of time, arrange on the sheet pan, or even roast ahead of time and rewarm in the pot. This meal is easy to prep ahead of time!
• Health Fanatics: This wholesome Creamy Roasted Garlic Tomato Soup is the ultimate comfort food but made from all whole foods.

KEY INGREDIENTS AND SUBSTITUTIONS

• Tomatoes: Fresh tomatoes of a few different varities works best. I prefer roma tomatoes, cherry tomatoes or grape tomatoes, and other mid-sized varieties like plum tomatoes…even heirloom tomatoes. The smaller tomatoes can be left whole, but larger varities should be cut into quarteres for roasted tomatoes to turn out best. Ensure you use ripe tomatoes for natural sweetness and a flavorful soup. 
• Onion: A yellow onion or white onion is preferred, however a red onion is fine to use. If you do not like onion, feel free to omit and/or replace with an additional 1-2 tomatoes.
• Thyme: If you don’t have access to fresh thyme, substitute in about 1 teaspoon dried thyme.
• Garlic: If you’ve never roasted a whole head of garlic – you must! So, so good! The garlic cloves are easiest to remove if you chop off the pointed end of the garlic bulb, exposing just a bit of the garlic flesh, prior to roasting. The cloves of garlic will soften and can generally be squeezed from the papery skin. If you’re not sure how much garlic you want to use, start with 4-5 cloves and add as you prefer. I go with the whole bulb!
• Olive Oil: Using a high-quality extra virgin olive oil offers full, rich flavor and health benefits. Avocado, sunflower, safflower, or another mild oil will work well, too.
• Salt: There is no other salt or broth in this recipe, so while this may seem like a lot…it’s not! You can certainly start with less or use a salt substitute, if preferred.
• Crushed Red Pepper Flakes: For a bit of heat and to enhance the rich flavors and sweet flavor of the tomatoes, I love this addition.
• Half and Half: Any creamy, fat-containing liquid will work here. Unsweetened coconut milk, soy milk, 2% milk, whole milk, and heavy cream are all good options. I like half and half for the flavor and richness without indulging in ultra high-fat heavy cream.

NUTRITIONAL MERITS

• Low in calories with under 200 calories per serving
• High in fiber with 5.0 grams per serving
• Naturally gluten-free and low carb
• Use coconut milk, soy milk, or oat milk for a vegan option
• Made of 100% whole foods
• Tomatoes are very high in lycopene, an antioxidant that has loads of science to support its fight against prostate cancer, as well as many other cancers

FAQ

I don’t have an immersion blender (stick blender), can I use a blender?

You can absolutely use a blender, working in batches and venting the blender lid to avoid excess build-up of pressure from heat. A food processor would be a messy choice with a liquid such as soup, however.

How do I ensure my dairy doesn’t curdle when adding it to a hot soup?

First, add slowly. You can mix a small portion of soup while mixing constantly with the dairy to temper it. Fat free options such as almond milk and skim cow’s milk will curdle or separate when added to hot dishes such as soup. Adding slowly and a bit of fat help with this.

Why isn’t there any broth in this recipe?

You can certainly add a bit of vegetable stock or vegetable broth to this recipe, however using the accumulated juices from roasting creates a creamy soup with great depth of flavor and allows the flavor of tomatoes to truly shine!

VARIATIONS, STORAGE, and TIPS

• Serve with a homemade croutons, a grilled cheese sandwich, or a warm piece of crusty bread.
• Feel free to play around with the seasonings – try adding black pepper or fresh basil cut chiffonade.
• Store the soup in fridge after allowing to cool to nearly room temperature. 
• Reheat portions on the stove top of microwave, stirring often.

LOVE all things tomato? Enjoy!

• Sausage and Tomato Risotto
• Sheet Pan Pesto Gnocchi with Sausage, Tomatoes, and Zucchini
• Thai Tomato Soup with Tofu
• Seared Scallop Pesto Pasta with Slow Roasted Tomatoes
• Grilled Salsa Roja
• Italian Sausage and Zucchini Tomato Stew
• Rigatoni with Turkey Sausage, Tomato, and Zucchini
• Ground Turkey Skillet with Zucchini, Corn, Black Beans, and Tomato

Be well,