Creamy Tomato Soup with Oregano and Roasted Garlic

Experience the ultimate comfort food with this Creamy Tomato Soup with Oregano and Roasted Garlic, a luxurious blend of roasted Roma tomatoes, buttery roasted garlic, and aromatic oregano. Slow-roasted to perfection, the tomatoes and garlic develop a rich, caramelized depth of flavor that’s beautifully complemented by sautéed onions and a splash of velvety heavy cream. Infused with dried oregano for that earthy, herbaceous touch, this soup is pure comfort in a bowl. Ready in just under an hour, it’s the perfect cozy dinner on a chilly evening. Serve it with crusty bread for dipping and let its creamy, savory goodness warm your soul. Perfect for weeknight dinners or an elevated lunch, this homemade soup truly captures the heart of rustic, wholesome cooking.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 medium Roma tomatoes
• 1 whole bulb Garlic
• 1 medium Yellow onion
• 3 tablespoons Olive oil
• 4 cups Vegetable stock
• 0.5 cups Heavy cream
• 2 teaspoons Dried oregano
• 0.5 teaspoons Salt
• 0.5 teaspoons Freshly ground black pepper
• 1 teaspoons Sugar
• 4 slices Crusty bread (optional, for serving)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the top off the garlic bulb to expose the cloves, drizzle it with 1 tablespoon of olive oil, and wrap it in foil. Place it on a baking sheet.

Step 3

Halve the Roma tomatoes and place them cut side up on the same baking sheet. Drizzle the tomatoes with 1 tablespoon of olive oil and sprinkle with a pinch of salt.

Step 4

Roast the tomatoes and garlic in the oven for 25-30 minutes, or until the tomatoes are soft and slightly caramelized, and the garlic is tender.

Step 5

While the tomatoes and garlic are roasting, chop the yellow onion. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat and sauté the onion for 5-7 minutes, until translucent.

Step 6

Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins into the pot with the onions.

Step 7

Add the roasted tomatoes to the pot, along with the vegetable stock, dried oregano, salt, pepper, and sugar. Stir to combine.

Step 8

Bring the soup to a gentle simmer and cook for 15 minutes to allow the flavors to meld.

Step 9

Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.

Step 10

Stir in the heavy cream and heat gently over low heat, taking care not to let the soup boil, for 5 minutes.

Step 11

Adjust seasoning to taste with additional salt and pepper, if needed.

Step 12

Serve hot, garnished with an extra pinch of oregano if desired, alongside slices of crusty bread.

Nutrition Facts

Serving size	(1902.8g)

Amount per serving	% Daily Value*
Calories	1983.2

Total Fat 99.5g	0%
Saturated Fat 34.3g	0%
Polyunsaturated Fat 7.1g
Cholesterol 120mg	0%
Sodium 4694.9mg	0%
Total Carbohydrate 223.1g	0%
Dietary Fiber 24.4g	0%
Total Sugars 36.6g
Protein 46.3g	0%

Vitamin D 0IU	0%
Calcium 453.7mg	0%
Iron 14.4mg	0%
Potassium 3300.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 9.4%

Carbs: 45.2%