Creamy Roasted Garlic Tomato Soup with Parmesan
This Roasted Garlic Tomato Soup has the creamiest texture and deep flavors from real roasted tomatoes, garlic, shallots, and thyme. Simple ingredients, simple to make, and always delicious!
Equipment
Ingredients
- 10 whole tomatoes on the vine
- 1 pint grape tomatoes
- 1 large shallot
- 2 heads garlic
- 4 sprigs thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- ¼ cup grated Parmesan cheese
- 1 cup heavy cream or half & half
- 2 teaspoon honey see notes*
Instructions
- Preheat your oven to 425°F.
- Wash and dry your tomatoes. Slice the shallots in half lengthwise and remove the outer layer. Chop the top off the garlic. Add the clean tomatoes, prepped shallots and garlic, and thyme to a large baking sheet and coat with olive oil, salt and pepper.
- Roast on the top rack for 30-35 minutes until the garlic is tender and the skin on the tomatoes is wrinkly.
- Allow to cool for about 10 minutes so it is safe to handle the veggies and herbs.
- Peel the tomatoes on the vine, squeeze the garlic cloves out of the skin, and strip the thyme from the stem. Add to a blender or food processor with the grape tomatoes, roasted shallots, and Parmesan cheese and blend until smooth.
- Transfer to a large pot over medium heat to reheat and thicken. Stir occasionally and heat until almost all the liquid is released, and it is close in texture to tomato paste. Turn the heat off and stir in the half and half (or cream). Taste the soup. If it’s bitter, add up to 2 teaspoons of honey to taste to balance out the acidity.
- Garnish with extra Parmesan and fresh basil (optional) and enjoy! Try pairing with Havarti grilled cheese for an epic meal!
Notes
- If you like a little spice in your soup, crushed red pepper is a great addition!
- In the soup pictured, I served it up with some homemade croutons. You can find the recipe in this Tuna Caesar Salad!
- It’s hard to beat a good bowl of soup! Check out my most delicious selection of hearty soup recipes!