Creamy Roasted Garlic Tomato Soup

Creamy Roasted Garlic Tomato Soup is a rich, velvety blend of sweet roasted tomatoes, caramelized garlic, and aromatic herbs—all pureed into a comforting bowl of goodness. This cozy, homemade soup is a major upgrade from the canned version, and it’s perfect for chilly nights, lunch with a grilled cheese, or anytime you’re craving classic comfort with gourmet flair.

Why You’ll Love This Recipe

This soup is easy to make, yet packed with layers of flavor from slow-roasted garlic and tomatoes. Roasting enhances the natural sweetness of the tomatoes and mellows the sharpness of garlic, giving the soup a deep, savory richness. It’s also a flexible recipe—you can keep it vegan, add cream for extra indulgence, or stir in herbs and toppings for variety. Whether you serve it as a starter or a main course, it’s a satisfying favorite that’s both wholesome and elegant.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh Roma or plum tomatoes, halved
• Garlic heads, halved horizontally
• Olive oil
• Yellow onion, chopped
• Tomato paste
• Vegetable broth or chicken broth
• Fresh basil or thyme
• Heavy cream or coconut milk (optional, for creaminess)
• Salt and black pepper
• Optional: red pepper flakes for heat, sugar to balance acidity

For serving:

• Croutons, grilled cheese, or a swirl of cream

directions

1. Preheat oven to 400°F (200°C).
2. Place halved tomatoes and garlic heads on a baking sheet. Drizzle generously with olive oil, season with salt and pepper, and roast for 35–40 minutes until caramelized and tender.
3. In a large pot, heat olive oil over medium heat. Sauté chopped onions until soft and golden, about 8–10 minutes.
4. Stir in tomato paste and cook for 1–2 minutes.
5. Squeeze roasted garlic from its skin and add to the pot along with the roasted tomatoes and any juices from the baking sheet.
6. Pour in broth and bring to a simmer. Add fresh basil or thyme. Simmer for 10–15 minutes.
7. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
8. Stir in cream or coconut milk, if using. Taste and adjust seasoning with salt, pepper, and a pinch of sugar if needed.
9. Serve hot with toppings of your choice.

Servings and timing

Serves 4
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour

Variations

• Vegan/Dairy-Free: Use coconut milk or cashew cream instead of dairy.
• Spicy Twist: Add red pepper flakes or a roasted chili pepper to the soup.
• Smoky Flavor: Add a pinch of smoked paprika or roasted red peppers.
• Chunky Version: Blend only half the soup for texture.
• Protein Boost: Stir in cooked lentils or white beans.
• Roasted Veggie Add-ins: Add carrots, bell peppers, or onions to the roasting pan.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.

To reheat, warm gently on the stovetop over medium heat, stirring occasionally. You can also microwave individual portions.

To freeze, let soup cool completely and store in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.

FAQs

Can I use canned tomatoes?

Yes, canned whole or crushed tomatoes work well when fresh aren’t available. Roast them briefly with garlic for extra flavor.

How do I roast garlic without burning it?

Wrap garlic halves in foil or place cut-side down on the pan and drizzle with olive oil before roasting.

Do I need to peel the tomatoes?

No, once blended, the skins will break down. But if you prefer a smoother soup, you can peel them after roasting.

Can I make this soup ahead of time?

Yes, it tastes even better the next day as the flavors continue to develop.

What cream should I use?

Heavy cream gives the richest result, but half-and-half, milk, or plant-based alternatives like coconut or cashew milk work too.

Is this soup gluten-free?

Yes, just ensure your broth and any toppings are gluten-free.

Can I make this soup in a slow cooker?

Yes. Roast the tomatoes and garlic first, then transfer everything to a slow cooker and cook on low for 4–6 hours before blending.

Can I use dried herbs instead of fresh?

Yes. Use about 1 teaspoon of dried basil or thyme in place of 1 tablespoon of fresh.

Why is my soup too acidic?

Add a small amount of sugar or a splash of cream to balance the acidity of the tomatoes.

What pairs well with this soup?

Grilled cheese sandwiches, crusty bread, croutons, or a light salad make excellent companions.

Conclusion

Creamy Roasted Garlic Tomato Soup is a comforting, flavorful dish that brings out the best in simple, wholesome ingredients. With its creamy texture, deep roasted flavor, and endless ways to customize, it’s a go-to recipe for any season. Whether enjoyed as a light lunch or a cozy dinner starter, this homemade soup is sure to warm hearts and satisfy appetites.

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