Ingredients

3 to 4 lb ripe organic tomatoes, cut into wedges

2 bulbs garlic

1/2 onion, diced

1 tbsp extra-virgin olive oil

1 1/2 cups organic heavy cream

2 cups organic vegetable broth

4 tbsp organic tomato paste

1 tsp sea salt, plus more as needed

1 tsp all-purpose seasoning blend

1/2 tsp smoked paprika

Reserved roasted tomatoes for serving (optional)

Grilled cheese sandwich for serving

Instructions

Step 1: Preheat your oven to 400°F (200°C). Arrange the tomato wedges and whole garlic bulbs (tops cut off to expose cloves) on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of sea salt. Roast for 35-40 minutes until tomatoes are caramelized and garlic is soft and golden. Let cool slightly.

Step 2: Heat olive oil in a medium pot over medium-high heat. Add diced onions and sauté for 1-2 minutes until translucent and fragrant. Remove from heat.

Step 3: Transfer sautéed onions, roasted tomatoes, and squeezed roasted garlic cloves into a blender. Add tomato paste and vegetable broth. Blend on high until very smooth. Reserve some roasted tomatoes for garnish if desired.

Step 4: Pour blended mixture back into the pot. Add heavy cream, sea salt, all-purpose seasoning, and smoked paprika. Stir well and bring to a boil for 1-2 minutes. Reduce heat and simmer for 5-6 minutes to thicken and meld flavors. Taste and adjust seasoning as needed.

Step 5: Remove from heat and ladle soup into bowls. Top with reserved roasted tomatoes if using and serve alongside a grilled cheese sandwich. Enjoy your comforting meal!

Tips & Variations

Use Roma or San Marzano tomatoes for a richer, less seedy soup when fresh tomatoes are available.

If fresh tomatoes aren’t in season, substitute with two 28-oz cans of whole tomatoes, roasting them slightly less time.

For a lighter version, replace heavy cream with half-and-half or whole milk; use full-fat coconut milk for a dairy-free option.

Chicken stock can be used instead of vegetable broth, or water plus tomato paste if stock is unavailable.

If you prefer not to roast whole garlic bulbs, sauté 6-8 minced garlic cloves with the onions for a sharper garlic flavor.

Pat tomato wedges dry before roasting to avoid excess moisture and watery soup.

Temper the heavy cream by whisking in a small amount of hot soup before adding it all to prevent curdling.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 5 days. The flavors deepen overnight, making it even better the next day. To freeze, cool completely and place in freezer-safe containers for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave on medium power, stirring every minute. Whisk while warming if the soup appears separated.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned whole tomatoes can be used if fresh ones aren’t available. Drain them slightly and reduce roasting time by about 20 minutes to avoid overcooking.

How do I prevent the cream from curdling?

Temper the cream by gradually whisking in a small amount of hot soup before adding the rest. This helps the cream adjust to the temperature and prevents curdling.