Creamy Tomato Roasted Garlic (Printable version)
Velvety bisque featuring roasted garlic and ripe tomatoes blended with a creamy finish.
# Ingredient list:
→ Vegetables
01 - 2 lbs ripe tomatoes, halved
02 - 1 large yellow onion, chopped
03 - 1 carrot, peeled and diced
04 - 1 celery stalk, diced
05 - 1 head garlic, top sliced off
→ Fats & Liquids
06 - 2 tbsp olive oil, divided
07 - 3 cups vegetable broth
08 - 1/2 cup heavy cream
→ Seasonings
09 - 1 tsp salt, or to taste
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp dried thyme
12 - 1/4 tsp crushed red pepper flakes (optional)
→ Garnish (optional)
13 - Fresh basil leaves
14 - Drizzle of olive oil or extra cream
# Directions:
01 - Preheat oven to 400°F. Arrange halved tomatoes cut side up and the sliced garlic head on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
02 - Roast for 30 minutes until tomatoes soften and garlic turns golden and fragrant. Remove and let cool slightly.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion, diced carrot, and celery; sauté for 5 to 7 minutes until softened.
04 - Squeeze roasted garlic cloves from skins into the pot. Add roasted tomatoes with juices, dried thyme, and red pepper flakes if desired.
05 - Pour in vegetable broth and bring mixture to a simmer. Cook for 10 to 15 minutes, stirring occasionally.
06 - Remove from heat. Blend the soup until smooth using an immersion blender or working in batches with a countertop blender, allowing to cool slightly if needed.
07 - Return soup to the pot and stir in heavy cream. Gently reheat without boiling. Adjust seasoning to taste.
08 - Serve hot, garnished with fresh basil and a drizzle of olive oil or extra cream if desired.
# Expert Tips:
01 -
- The roasted garlic transforms into something so creamy and gentle, you won't believe it's the same ingredient that made your hands smell pungent.
- One pot, one blender, and you've got something that tastes like it took hours—perfect when you want to impress without the stress.
- It's the kind of soup that tastes like a warm hug on the spoon, rich without being heavy.
02 -
- Never blend hot soup in a covered blender—it will explode, and I learned this the painful way with a splash of tomato soup down my shirt and across the ceiling.
- The roasted garlic is almost sweet and nothing like raw garlic, so don't be timid about using a whole head; it becomes creamy and mild through roasting.
- If your cream breaks or separates, it usually means the soup got too hot—low and gentle is the only speed at the end, even if it takes an extra minute.
03 -
- Save the roasting pan's fond and add it to your broth—those caramelized bits are pure concentrated flavor that shouldn't go to waste.
- If you want extra silkiness, strain the finished soup through a fine-mesh sieve; it takes another minute but gives a texture so smooth it feels almost luxurious.