Creamy Roasted Garlic Tomato Soup Recipe

Introduction

This creamy roasted garlic tomato soup is a comforting blend of rich flavors and smooth textures. Slow-roasted garlic and caramelized tomatoes create a deep, inviting taste perfect for cozy evenings.

Ingredients

• 2 heads of garlic
• 2 tablespoons olive oil, divided
• 2 pounds ripe tomatoes, halved
• 1 medium onion, chopped
• 2 cups vegetable or chicken broth
• ½ cup heavy cream
• 1 teaspoon sugar (optional)
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish
• Additional cream or crème fraîche for drizzling (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Cut the top off each garlic head to expose the cloves inside. Drizzle with 1 tablespoon olive oil, wrap each head well in foil, and roast for 35–40 minutes until soft and fragrant. At the same time, place the halved tomatoes cut side up on a baking sheet. Drizzle with the remaining olive oil, season lightly with salt and pepper, and roast alongside the garlic for 25–30 minutes until soft and caramelized.
2. Step 2: When cool enough to handle, squeeze the roasted garlic cloves out of their skins into a blender or large bowl. Add the roasted tomatoes with their juices, chopped onion, and broth. Blend until smooth and creamy.
3. Step 3: Pour the blended mixture into a large pot. Heat over medium and stir in the sugar if using. Season with salt and pepper to taste. Let the soup simmer gently for 10–15 minutes to allow the flavors to meld.
4. Step 4: Remove the pot from heat and stir in the heavy cream for a rich, velvety texture.
5. Step 5: Ladle the soup into bowls while hot. Garnish with torn fresh basil leaves, a drizzle of cream or crème fraîche if desired, and a sprinkle of freshly ground black pepper. For a decorative touch, float a roasted tomato half on the surface of each bowl.

Tips & Variations

• Use ripe, in-season tomatoes for the best natural sweetness and flavor.
• For a smooth soup, strain the blended mixture before heating it on the stove.
• Substitute heavy cream with coconut cream for a dairy-free version.
• Add a pinch of smoked paprika or chili flakes to introduce a subtle smoky or spicy note.
• Serve with crusty bread or grilled cheese sandwiches for a satisfying meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. This soup also freezes well—transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned whole peeled tomatoes work well if fresh tomatoes are out of season. Use about 28 ounces and roast them briefly to deepen the flavor before blending.

How can I make this soup vegan?

Replace heavy cream with coconut cream or any plant-based cream alternative. Also, ensure your broth is vegetable-based rather than chicken broth.

Creamy Roasted Garlic Tomato Soup Recipe

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4.9 from 125 reviews

A rich and velvety Creamy Roasted Garlic Tomato Soup made by roasting garlic and tomatoes to deepen their flavors, then blending them into a smooth base simmered with onion, broth, and finished with heavy cream. This comforting soup is garnished with fresh basil and optional cream for an elegant touch.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 heads of garlic
• 2 tablespoons olive oil, divided
• 2 pounds ripe tomatoes, halved
• 1 medium onion, chopped
• 2 cups vegetable or chicken broth
• ½ cup heavy cream
• 1 teaspoon sugar (optional)
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish
• Additional cream or crème fraîche for drizzling (optional)

Instructions

1. Roast the Garlic and Tomatoes: Preheat your oven to 400°F (200°C). Cut the top off each garlic head to expose the cloves inside. Drizzle with 1 tablespoon olive oil, wrap tightly in foil, and roast for 35–40 minutes until soft and fragrant. Meanwhile, place the halved tomatoes cut side up on a baking sheet, drizzle with the remaining olive oil, season lightly with salt and pepper, and roast alongside the garlic for about 25–30 minutes until soft and caramelized.
2. Blend the Soup Ingredients: When the roasted garlic is cool enough to handle, squeeze the soft cloves out of their skins into a blender or large bowl. Add the roasted tomatoes with their juices, chopped onion, and broth. Blend until the mixture is smooth and creamy.
3. Cook and Finish the Soup: Pour the blended soup into a large pot and heat over medium heat. Stir in the sugar if using, and season with salt and pepper to taste. Let the soup simmer gently for 10–15 minutes to allow the flavors to meld. Remove the pot from heat and stir in the heavy cream to give the soup a rich, creamy texture.
4. Serve and Garnish: Ladle the hot soup into bowls. Garnish with torn fresh basil leaves and a drizzle of cream or crème fraîche if desired. Add a roasted tomato half to each bowl for a beautiful presentation, and finish with a sprinkle of freshly ground black pepper.

Notes

• Roasting garlic in foil helps to soften and mellow its flavor, making it sweet and creamy.
• Use ripe tomatoes for the best natural sweetness and depth of flavor.
• The sugar is optional and can be omitted if your tomatoes are naturally sweet.
• For a dairy-free option, substitute heavy cream with coconut cream or omit it entirely.
• This soup pairs well with crusty bread or grilled cheese sandwiches.

Keywords: tomato soup, roasted garlic, creamy soup, vegetarian soup, homemade soup, comfort food, easy soup recipe