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savory whipped cream is stirred into a bowl of roasted garlic and tomato soup, creating swirls of deep red and white

summer's end roasted garlic and tomato soup with savory whip

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Roasted garlic turns sticky sweet and vibrant summer tomatoes concentrate their umami in this roasted garlic and tomato soup. Savory lemon-pepper whipped cream swirls in at the end for a velvety smooth finish.

  • Total Time: 45 minutes
  • Yield: about 3 quarts 1x

Ingredients

Units Scale

For the Soup:

  • 4 pounds ripe tomatoes, use a mixture of types and sizes
  • 1 sweet onion, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 1 large head garlic, sliced crosswise
  • 1/4 cup olive oil
  • 1 tablespoon toasted fennel seeds
  • 1 tablespoon dried oregano
  • Salt and fresh cracked black pepper, to taste
  • 2-3 cups chicken stock
  • 1 tablespoon red wine vinegar
  • 1/2 cup fresh basil leaves, plus a few more for garnish

For the Savory Whip:

  • 1/2 cup heavy cream
  • 1/2 teaspoon fresh lemon zest
  • Salt and fresh cracked black pepper, to taste

Instructions

  1. Preheat your oven to 400℉ and prep your veggies! Roughly chop the tomatoes, onion, and red bell pepper. Slice the top quarter off the entire garlic bulb so that each of the cloves within are revealed. bowls of chopped tomato, bell pepper, and onion sit next to a head of garlic that has been sliced in half
  2. Arrange the chopped tomatoes (and any juices), onion, and bell pepper on 2 regular or 1 large baking sheet. Toss with the olive oil, fennel seeds, dried oregano, black pepper and a little salt. Place the sliced head of garlic at the corner of one of the baking sheets and drizzle a bit more oil directly onto the surface of the cloves. the chopped vegetables are tossed with oil and seasonings and spread out on baking sheets
  3. Transfer to the oven and roast for about 30 minutes, until the veggies are nicely softened and caramelized and the garlic is softened.the softened and caramelized roasted vegetables on a baking sheet with lots of juices produced during cooking
  4. Set the roasted garlic bulb off to the side for a moment and transfer the roasted tomatoes, veggies, and any juices to a soup pot. the roasted vegetables are transferred to a soup pot
  5. Pick the garlic bulb up, turn it upside down over the soup pot, and squeeze! The softened cloves will pop out and into the pot. the roasted head of garlic is squeezed, causing the individual cloves to pop out into the soup pot
  6. Keep squeezing until you get all of the garlic cloves and any paste out of the skin.all of the cooked garlic cloves have been extruded from the bulb
  7. Add some chicken stock (I recommend starting with about 2 cups), the red wine vinegar, and the basil leaves. herbs and seasonings are added to the pot
  8. Use an immersion blender to blend until smooth. Place the soup pot over medium-low heat and warm it gently. Taste and adjust seasonings as needed. the roasted garlic and tomato soup is blended in the pot, creating a uniform texture and rich orange-red coloring.
  9. To make the savory whip: whisk the whipped cream until thickened but still loose, then fold in lemon zest and salt and black pepper to taste. Make sure to stop whipping the cream just before it’s at the right texture as it will continue tightening up as you stir the seasonings in.a bowl of seasoned whipped cream is being stirred with a small rubber spatula, while a fresh lemon and peppermill are nearby on the work surface
  10. Ladle your roasted tomato garlic soup into serving bowls and dollop each with some of the savory whip and a few fresh basil leaves to serve. I also recommend serving with toast or crusty bread. This soup was made for moppin’!two bowls of roasted garlic and tomato soup are garnished with the savory whipped cream and fresh basil leaves

Notes

  • Don't salt the tomatoes too heavily before roasting as this will cause them to leak a lot of juices. Add a pinch or two, then save the rest of your salting for the end.
  • You can make the whipped cream using an electric beater, but I usually do it by hand because I’m old school and semi-despise getting out / putting away kitchen equipment 😤  When whipping by hand, make sure your cream is very cold as this will help it to whip more quickly. I like to do mine in a metal bowl resting on top of a frozen ice pack! Works like a charm.
  • Author: Kelly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: soups
  • Method: stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2 cups
  • Calories: 239
  • Sugar: 12.3 g
  • Sodium: 175.2 mg
  • Fat: 14 g
  • Carbohydrates: 26.6 g
  • Fiber: 6 g
  • Protein: 6.1 g
  • Cholesterol: 11.3 mg

Find it online: https://crescentmoonkitchen.com/roasted-garlic-and-tomato-soup/