If you’re looking for pure comfort in a bowl, Creamy Roasted Garlic Tomato Soup is about to become your new kitchen hero. Imagine blistered, caramelized tomatoes mingling with sweet, mellow roasted garlic and a luscious swirl of cream—all blending into a silky soup that warms you from the inside out. Whether it’s a cozy rainy night, a quick lunch, or an effortless dinner for guests, this dish checks every box with its deep, complex flavors and irresistible texture. One spoonful and you’ll understand why this recipe has earned a permanent spot in my home cooking rotation.
Ingredients You’ll Need
This recipe keeps things refreshingly simple, relying on quality ingredients to deliver maximum flavor. Each component plays a starring role in creating the perfectly balanced taste and velvety finish of your Creamy Roasted Garlic Tomato Soup.
- Fresh tomatoes: For the brightest flavor, use ripe tomatoes (Roma or plum work especially well), as they roast to juicy perfection.
- Whole garlic bulb: Roasting garlic makes it sweet and buttery, infusing the soup with mellow depth without overpowering it.
- Yellow onion: Adds a touch of sweetness and provides the savory foundation every good soup needs.
- Olive oil: A generous drizzle helps the tomatoes and garlic caramelize beautifully in the oven.
- Vegetable or chicken broth: Balances the richness of the cream while amplifying the tomato flavor.
- Heavy cream: Creates that signature silky-smooth texture and a gentle richness (milk can be used if you want it lighter).
- Fresh basil: Lifts the finished dish with its unmistakable aroma and peppery freshness.
- Salt and black pepper: Essential for bringing out all the nuanced flavors in the soup.
- Optional: red pepper flakes: Adds subtle heat if you love a little extra zing.
How to Make Creamy Roasted Garlic Tomato Soup
Step 1: Roast the Tomatoes and Garlic
Preheat your oven to 400°F (200°C). Arrange halved tomatoes and a whole garlic bulb (top sliced off to expose the cloves) on a baking sheet. Drizzle generously with olive oil, sprinkle with salt and pepper, and roast for 40-45 minutes. This is where the magic happens: the tomatoes become deeply sweet and caramelized, and the garlic transforms into a spreadable, savory paste that will infuse the soup with rich flavor.
Step 2: Sauté the Onion
While the tomatoes and garlic roast, heat a splash of olive oil in a large pot over medium heat. Add chopped yellow onion and cook until it’s translucent and just starting to brown at the edges—about 8-10 minutes. This step builds the soup’s savory backbone and infuses it with gentle sweetness, setting the stage for all the roasted goodness to come.
Step 3: Combine the Roasted Veggies
Once the tomatoes and garlic are done, transfer the tomatoes (and all their roasting juices) into the pot with the sautéed onions. Squeeze the roasted garlic cloves right from the bulb—they’ll slide out easily and blend right in. This is the very heart of Creamy Roasted Garlic Tomato Soup, where all the flavors mingle and intensify.
Step 4: Simmer with Broth
Pour in your choice of vegetable or chicken broth and bring everything to a gentle simmer. Let it bubble away for about 15 minutes, stirring occasionally. This short simmer melds the flavors, softens any lingering tomato edges, and prepares the soup for its creamy transformation.
Step 5: Blend for Creaminess
Turn off the heat. Using an immersion blender (or working carefully in batches with a regular blender), blend the soup until it’s completely smooth. This is when the soup starts to look and feel luxurious! Don’t forget to taste and adjust the seasoning as needed—sometimes a little extra salt or a dash of pepper at this stage really brings everything together.
Step 6: Add the Cream and Basil
Return the soup to low heat and stir in the heavy cream and chopped fresh basil. Watch as the soup turns an even deeper shade of orange and develops its trademark silky texture. Simmer gently for just a couple of minutes, letting the basil perfume the soup, then ladle it into bowls while it’s piping hot.
How to Serve Creamy Roasted Garlic Tomato Soup
Garnishes
The final touches turn a great bowl of soup into a showstopper. Try a drizzle of cream, a sprinkle of fresh basil, cracked black pepper, or even homemade croutons for crunch. A little Parmesan on top is outrageously good, too!
Side Dishes
You can’t go wrong with a classic: pair Creamy Roasted Garlic Tomato Soup with buttery grilled cheese sandwiches (cut into dunkable strips), warm crusty bread, or cheesy garlic toast. A simple green salad rounds out the meal if you want something lighter alongside.
Creative Ways to Present
For entertaining, ladle the soup into shot glasses for savory appetizer “sips,” or serve it in bread bowls for true comfort food theater. If you want a full meal, float a slice of toasted baguette with melted cheese—à la French onion soup—for an unexpectedly indulgent twist.
Make Ahead and Storage
Storing Leftovers
This soup keeps its silky texture and rich flavor for up to four days in an airtight container in the refrigerator. Let it cool completely before transferring, and give it a good stir before reheating to evenly distribute the cream.
Freezing
Creamy Roasted Garlic Tomato Soup freezes beautifully—just leave out the cream before freezing, if possible, and add it when you reheat for the freshest taste and texture. Freeze in portions for up to three months. Thaw in the fridge overnight before reheating gently.
Reheating
Warm the soup slowly over medium heat, stirring frequently so the cream doesn’t separate. If the soup thickens in the fridge, simply stir in a splash of broth or water as it reheats. Avoid boiling to keep the texture velvety-smooth.
FAQs
Can I use canned tomatoes if fresh aren’t in season?
Absolutely! Roasting good-quality canned whole tomatoes with the garlic and a touch of sugar still brings out plenty of sweetness and depth—just drain them first and adjust salt as needed.
What’s the best way to make it dairy-free or vegan?
Swap the heavy cream for coconut milk or a plain, unsweetened cashew cream—both bring richness and keep that signature Creamy Roasted Garlic Tomato Soup texture. Make sure to use vegetable broth as well.
How do I make it spicier?
Add red pepper flakes (either during the roasting process or after blending) and experiment with a pinch of smoked paprika for extra depth and heat—tweak the amount until it’s perfect for your taste buds!
Can I double the recipe for a crowd?
Yes! Doubling is easy—just use two baking sheets for roasting and a large pot for simmering. Blending in two batches may be necessary, but the soup will still turn out beautifully for gatherings.
What if I don’t have fresh basil?
Dried basil can work in a pinch—add it during simmering rather than at the end. If you have fresh parsley or thyme, those are lovely substitutes, lending herbal notes that pair nicely with tomatoes and garlic.
Final Thoughts
If you crave a bowl of something truly soul-satisfying, Creamy Roasted Garlic Tomato Soup deserves a place at your table. It’s simple, gorgeously flavorful, and every bit as delightful to make as it is to eat. Try it once and you might just find yourself craving it all year long!
PrintCreamy Roasted Garlic Tomato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soups
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Roasted Garlic Tomato Soup is the ultimate comfort food, blending slow-roasted garlic and juicy tomatoes for deep, mellow flavors. Finished with a silky touch of cream, this soup is both velvety-smooth and wonderfully aromatic—perfect for cozy evenings or as a starter at any gathering.
Ingredients
Vegetables
- 2 lbs ripe tomatoes, halved
- 1 large head garlic
- 1 medium yellow onion, chopped
Pantry & Seasonings
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
- 1 tsp sugar
Liquids
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream
Optional Garnishes
- Fresh basil leaves
- Croutons
- Drizzle of olive oil
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes cut-side up on a baking sheet. Slice the top off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, and wrap tightly in foil. Scatter chopped onion onto the tray. Drizzle everything (except the garlic) with remaining olive oil, sprinkle with salt, pepper, basil, and sugar. Roast for 35-40 minutes, until tomatoes are caramelized and garlic is soft.
- Blend the Soup: Squeeze the roasted garlic cloves out of their skins. Transfer the roasted tomatoes, onions, and garlic cloves to a blender or large pot. Add the vegetable broth. Blend thoroughly until smooth. (If using a blender, work in batches if needed, and vent the lid to allow steam to escape.)
- Simmer and Add Cream: Pour the blended soup into a pot. Bring to a gentle simmer over medium heat for 10-15 minutes to develop flavors and thicken slightly. Stir in the heavy cream and heat for another 2-3 minutes. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls. Garnish with a swirl of cream, fresh basil leaves, croutons, or a drizzle of olive oil as desired. Serve hot.
Notes
- For extra creaminess, add more cream or a splash of milk to taste.
- This soup freezes well for up to 3 months—cool completely before storing in freezer-safe containers.
- Pair it with a classic grilled cheese for a filling meal.
- For a vegan version, use coconut milk instead of cream.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 10g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 28mg
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