Why You’ll Love This Recipe
Creamy Roasted Garlic Tomato Soup is a comforting, velvety dish that perfectly blends the deep sweetness of roasted tomatoes with the mellow richness of roasted garlic. It’s an elevated take on a classic, ideal for cozy evenings, easy lunches, or pairing with a crispy grilled cheese sandwich. The cream adds a luxurious texture that makes each spoonful irresistibly smooth and flavorful.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
roma tomatoesgarlic clovesolive oilyellow onionvegetable brothheavy creamtomato pastesaltblack pepperdried basilsugar (optional for balancing acidity)fresh basil (for garnish)
directions
Preheat your oven to 400°F (200°C).
Cut the tomatoes in half and place them cut-side up on a baking sheet along with unpeeled garlic cloves.
Drizzle generously with olive oil and sprinkle with salt and pepper.
Roast for 35-40 minutes, until tomatoes are soft and slightly caramelized, and garlic is golden and fragrant.
Meanwhile, heat olive oil in a large pot over medium heat and sauté chopped onions until translucent.
Squeeze the roasted garlic from its skins and add to the pot along with the roasted tomatoes and tomato paste.
Pour in vegetable broth and bring to a gentle simmer for 10-15 minutes.
Use an immersion blender or transfer to a blender in batches to puree until smooth.
Return to the pot, stir in heavy cream, and adjust seasoning with salt, pepper, and a pinch of sugar if needed.
Simmer on low for an additional 5 minutes before serving.
Garnish with fresh basil and a swirl of cream if desired.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesRoasting time: 40 minutesCooking and blending time: 20 minutesTotal time: 1 hour 10 minutes
Variations
Add a pinch of red pepper flakes for a spicy kick.
Substitute coconut milk for a dairy-free version.
Use fire-roasted canned tomatoes if fresh ones aren’t available.
Top with croutons or grilled cheese crumbles for extra texture.
Blend in roasted red peppers for a smoky twist.
storage/reheating
Store in an airtight container in the refrigerator for up to 5 days.Freeze for up to 3 months and thaw overnight in the fridge before reheating.Reheat gently on the stove over medium heat, stirring occasionally, until hot.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, canned fire-roasted tomatoes are a great alternative when fresh tomatoes aren’t in season.
Do I need to peel the tomatoes?
No, the blending process smooths everything out, but you can peel them if preferred.
Can I make it vegan?
Yes, substitute heavy cream with coconut milk or a plant-based cream.
Why roast the garlic and tomatoes?
Roasting enhances their natural sweetness and adds depth to the soup.
Can I use a regular blender?
Yes, but be sure to blend in batches and allow the soup to cool slightly to avoid pressure buildup.
How do I thicken the soup?
Simmer longer to reduce or add a bit more tomato paste or cream.
Can I double the recipe?
Absolutely, it scales well and is perfect for meal prep or freezing.
What herbs go well with this soup?
Basil, thyme, and oregano all complement the tomato base beautifully.
How can I reduce acidity?
A pinch of sugar or a splash of cream balances the tanginess of the tomatoes.
Is this soup gluten-free?
Yes, it’s naturally gluten-free as long as your broth and cream are.
Conclusion
Creamy Roasted Garlic Tomato Soup is a luscious, flavorful dish that brings together the richness of roasted vegetables and the smoothness of cream in one bowl. Whether you’re serving it as a starter or the main event, it’s an easy yet impressive recipe that delivers comfort with every bite. Enjoy it solo or with your favorite sandwich for a satisfying, cozy meal.
Print
Creamy Roasted Garlic Tomato Soup
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Description
A rich and velvety tomato soup enhanced with the deep, sweet flavor of roasted garlic and a touch of cream, perfect for cozy meals.
Ingredients
- 2 lbs ripe tomatoes, halved
- 1 head garlic
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and place on a baking sheet with the halved tomatoes (cut side up).
- Roast for 30-35 minutes until the tomatoes are soft and garlic is golden and tender.
- In a large pot, sauté chopped onion in a bit of olive oil until translucent.
- Squeeze the roasted garlic cloves from the skin and add to the pot along with the roasted tomatoes.
- Pour in vegetable broth, salt, pepper, basil, and red pepper flakes. Simmer for 15 minutes.
- Use an immersion blender (or transfer to a blender) to purée the soup until smooth.
- Stir in the heavy cream and heat through, adjusting seasoning as needed.
- Serve hot, optionally garnished with fresh basil or a drizzle of cream.
Notes
- Use fresh basil for a more vibrant flavor.
- Add a touch of sugar if tomatoes are too acidic.
- Can substitute coconut cream for a vegan version.