Creamy Roasted Garlic Tomato Soup

Creamy Roasted Garlic Tomato Soup is a rich, velvety bowl of comfort made with sweet roasted tomatoes and mellow, caramelized garlic. This homemade classic has a deep, savory flavor that makes it perfect for cozy nights, light lunches, or whenever I want something simple and satisfying.

Why You’ll Love This Recipe

I love this soup because it’s loaded with flavor from fresh ingredients, yet it’s incredibly easy to make. Roasting the tomatoes and garlic brings out their natural sweetness and adds a depth that canned soups just can’t match. The cream makes it luxuriously smooth, and it pairs perfectly with a warm grilled cheese or crusty bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh tomatoes (Roma or plum work great)

• Garlic cloves (whole, unpeeled)

• Olive oil

• Onion (chopped)

• Tomato paste

• Vegetable or chicken broth

• Heavy cream

• Salt and pepper

• Fresh basil (optional, for garnish)

• Crushed red pepper flakes (optional, for a hint of heat)

Directions

1. I preheat the oven to 400°F. I arrange the tomatoes (halved) and garlic cloves on a baking sheet, drizzle them with olive oil, and roast for 35–40 minutes until soft and slightly caramelized.

2. In a large pot, I sauté the chopped onion in olive oil until translucent.

3. I squeeze the roasted garlic out of the skins and add it to the pot along with the roasted tomatoes.

4. I stir in tomato paste and cook for 1–2 minutes, then pour in the broth.

5. I bring it all to a simmer and let it cook for 10 minutes to blend the flavors.

6. I use an immersion blender to purée the soup until smooth (or transfer in batches to a blender).

7. I stir in the heavy cream and season with salt, pepper, and optional red pepper flakes.

8. I simmer gently for another 5 minutes before serving, garnished with basil if I have it.

Servings and timing

This recipe makes about 4 servings. It takes 15 minutes to prep, 40 minutes to roast, and 15–20 minutes to finish the soup—so it’s ready in just over an hour.

Variations

I sometimes add roasted red bell peppers for a smoky twist, or stir in Parmesan cheese at the end for extra richness. For a dairy-free version, I use coconut milk or cashew cream instead of heavy cream. If I want a heartier meal, I toss in some cooked rice or tortellini before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave. This soup also freezes well—I just let it cool completely before freezing and reheat gently to preserve the creamy texture.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, I’ve used whole peeled canned tomatoes in the off-season. I still roast them with garlic for added flavor.

Do I need to peel the tomatoes?

No, roasting softens the skins, and blending makes them unnoticeable. If I want an ultra-smooth soup, I strain it after blending.

Can I make this vegan?

Yes, I use vegetable broth and replace the cream with coconut milk or a plant-based alternative.

What’s the best way to blend the soup?

I use an immersion blender directly in the pot for ease, but a countertop blender works for extra smoothness—just let it cool slightly and blend in batches.

What’s good to serve with this soup?

I love pairing it with grilled cheese, garlic bread, or a simple salad for a balanced meal.

Conclusion

Creamy Roasted Garlic Tomato Soup is one of my favorite ways to turn simple ingredients into something special. It’s warm, flavorful, and totally comforting—perfect for when I want a nourishing, homemade meal that feels both rustic and refined. Whether it’s a cold night or a busy day, this soup always hits the spot.

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