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Creamy Roasted Tomato and Garlic Soup with Parmesan Croutons

A spoonful of thick, vibrant roasted tomato soup being poured over croutons in a white bowl.
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This recipe delivers a deeply flavorful, soul-soothing tomato soup by roasting tomatoes and garlic until caramelized. It achieves a rich, velvety texture perfect for cozy nights, served with crispy Parmesan croutons.

Ingredients

Scale
  • 3 lbs ripe Roma tomatoes, halved
  • 1 whole head of garlic, top sliced off
  • 1 large yellow onion, quartered
  • 1/4 cup olive oil, divided
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for croutons
  • 4 slices day-old crusty bread, cubed

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Place the halved tomatoes, whole garlic head, and onion quarters on a large baking sheet. Drizzle with 3 tablespoons of olive oil, sprinkle with oregano, salt, and pepper. Toss gently to coat.
  3. Roast for 35 to 40 minutes, until the tomatoes are slightly blistered and the garlic is soft and golden brown.
  4. Remove from the oven and let cool slightly. Squeeze the soft roasted garlic pulp from the skin into a large pot or Dutch oven. Add the roasted tomatoes and onions.
  5. Pour in the broth. Bring the mixture to a simmer over medium heat. Cook for 10 minutes to allow flavors to meld.
  6. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety. Return the soup to the pot if necessary.
  7. Stir in the heavy cream and the 1/4 cup of grated Parmesan cheese. Heat through gently; do not boil after adding cream.
  8. While the soup heats, prepare the croutons: Toss the bread cubes with the remaining 1 tablespoon of olive oil and extra Parmesan cheese. Bake on a small tray at 400 degrees F for 5 to 8 minutes, until golden and crisp.
  9. Ladle the soup into bowls. Top each serving with a generous amount of Parmesan croutons. Serve immediately with your best grilled cheese pairing.

Notes

  • Roasting the vegetables intensifies the natural sweetness of the tomatoes, creating an intense flavor that simmering alone cannot achieve.
  • For a quicker weeknight version, you can use canned fire-roasted diced tomatoes, but you will miss the depth from roasting the fresh garlic.
  • This soup pairs perfectly with a classic grilled cheese sandwich or crusty bread for dunking.

Nutrition

Find it online: https://cookingbyfelix.com/roasted-tomato-soup-recipe-creamy-garlic/