Why You’ll Love This Recipe
There are few dishes as comforting as a warm bowl of tomato soup, and this Creamy Roasted Garlic Tomato Soup takes that comfort to the next level. By roasting the tomatoes and garlic, the natural sweetness deepens while the sharp edges mellow, resulting in a rich and velvety base. A touch of cream adds luscious body, while herbs and seasonings bring out layered flavors. This soup is hearty enough to enjoy on its own but pairs beautifully with a simple grilled cheese or crusty bread. It is a dish that feels indulgent while still being wholesome and nourishing. Perfect for cozy nights, family dinners, or meal prep, this soup strikes a balance between homestyle comfort and restaurant-quality flavor. It is simple to prepare yet delivers complex taste, making it a go-to recipe when you crave warmth and satisfaction in every spoonful.
Creamy Roasted Garlic Tomato Soup – Comfort in a Bowl
- Total Time: 1 hr 5 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
A velvety smooth and flavorful tomato soup made with roasted garlic, caramelized tomatoes, and a touch of cream for richness.
Ingredients
- 2 heads garlic
- 2 tablespoons olive oil
- 2 pounds ripe tomatoes, halved
- 1 large onion, chopped
- 2 carrots, chopped
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Slice tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and caramelized.
- Place halved tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add onion and carrots, sauté until softened, 6–8 minutes.
- Squeeze roasted garlic cloves into the pot, add roasted tomatoes, vegetable broth, tomato paste, basil, oregano, and red pepper flakes. Stir to combine.
- Bring to a simmer and cook for 15–20 minutes.
- Blend the soup with an immersion blender or in batches until smooth.
- Stir in heavy cream, adjust seasoning, and simmer for 5 minutes.
- Serve hot, garnished with fresh basil leaves.
Notes
- Substitute heavy cream with coconut milk or cashew cream for a vegan version.
- Fire-roasted canned tomatoes can be used if fresh ones are unavailable.
- Pairs perfectly with a grilled cheese sandwich.
- Freezes well in airtight containers for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Tomatoes – The star ingredient of the soup. Roasting them intensifies their natural sweetness and gives the soup a deeper, more complex flavor.
Garlic – When roasted, garlic transforms from pungent to sweet and mellow, adding a rich undertone to the soup.
Olive oil – Helps roast the vegetables, enhancing their flavor and giving a smooth mouthfeel to the finished soup.
Onion – Adds a savory depth that balances the sweetness of the tomatoes and garlic.
Vegetable broth – Provides the liquid base of the soup while keeping it light yet flavorful. Chicken broth can also be used for a richer taste.
Heavy cream – Creates the signature creamy texture and luxurious mouthfeel that makes this soup so comforting.
Fresh basil – Infuses the soup with aromatic freshness and a hint of peppery sweetness.
Salt and pepper – Essential seasonings that bring all the flavors together and balance the richness.
Red pepper flakes – Optional, but a pinch adds gentle heat that complements the creaminess.
Parmesan cheese – Grated and stirred in for extra umami depth and a savory finish.
Directions
Preheat the oven to 400°F. Slice the tomatoes in half and place them on a baking sheet along with whole garlic cloves. Drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes until the tomatoes are caramelized and the garlic is soft.
Meanwhile, in a large pot, heat olive oil and sauté chopped onion until soft and translucent. Once the roasted tomatoes and garlic are ready, add them to the pot along with vegetable broth. Simmer for 15–20 minutes to allow the flavors to meld.
Use an immersion blender to puree the mixture until smooth. For a silkier texture, strain through a fine sieve if desired. Stir in heavy cream, fresh basil, and a sprinkle of red pepper flakes. Taste and adjust seasoning with salt and pepper. Finish with grated Parmesan for richness.
Serve hot with grilled cheese or crusty bread for the perfect cozy pairing.
Servings and timing
This Creamy Roasted Garlic Tomato Soup makes 4 servings. Preparation requires 10 minutes, roasting takes 35 minutes, and simmering takes 20 minutes, for a total cooking time of about 1 hour.
Storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. For longer storage, freeze the soup (without cream) for up to 3 months. Thaw overnight in the fridge, then reheat and stir in the cream before serving.
Variations and Customizations
Spicy Kick – Add more red pepper flakes or a splash of hot sauce for extra heat.
Dairy-Free Option – Substitute coconut milk or cashew cream for heavy cream.
Herb Upgrade – Try adding thyme, oregano, or rosemary for different herbal notes.
Roasted Red Pepper Twist – Blend in roasted red peppers for a smoky-sweet flavor.
Protein Boost – Add white beans or lentils while simmering for extra heartiness.
Cheese Lovers’ Version – Stir in shredded mozzarella or fontina for a cheesy finish.
Light Version – Skip the cream and enjoy a lighter, broth-based tomato soup.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work well, though roasting fresh tomatoes gives deeper flavor.
How do I make this soup vegan?
Use vegetable broth and replace cream with coconut milk or cashew cream.
Can I freeze this soup?
Yes, freeze it without the cream for up to 3 months, then add cream when reheating.
What kind of tomatoes are best?
Roma or plum tomatoes are ideal for roasting due to their meaty texture and low water content.
Can I make it ahead of time?
Yes, the soup tastes even better the next day as the flavors develop.
Do I have to roast the garlic?
Roasting garlic enhances sweetness and mellows sharpness, but you can sauté it with the onion if short on time.
Conclusion
This Creamy Roasted Garlic Tomato Soup is the ultimate comfort food, blending the natural sweetness of roasted tomatoes with the richness of cream and the depth of roasted garlic. With its velvety texture and robust flavor, it is a versatile recipe that can be customized to suit different dietary preferences. Whether served as a cozy weeknight meal, a dinner party starter, or a meal-prep staple, it is guaranteed to satisfy. Simple yet sophisticated, this soup brings warmth and flavor to any table, making it a timeless recipe you will return to again and again.
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