I make this creamy roasted garlic tomato soup whenever I crave something cozy and comforting. Roasting the tomatoes and garlic brings out a deep, slightly sweet flavor that blends beautifully with cream for a rich and velvety finish. It is simple, hearty, and perfect for chilly days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, peeled
6 large tomatoes, chopped (or canned whole tomatoes)
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
1 cup vegetable or chicken broth
1/2 cup heavy cream
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
Directions
I start by preheating the oven to 400°F (200°C). I place the unpeeled garlic cloves and chopped tomatoes on a baking sheet, drizzle them with 1 tablespoon of olive oil, and toss everything together. I roast them for about 20–25 minutes, until the tomatoes are soft and slightly caramelized and the garlic is fragrant.
While the tomatoes roast, I heat the remaining tablespoon of olive oil in a large pot over medium heat. I sauté the chopped onion for about 5–7 minutes until it becomes soft and lightly golden.
Once the tomatoes and garlic are done roasting, I squeeze the garlic out of its skins directly into the pot. I add the roasted tomatoes along with any juices from the baking sheet.
I stir in the dried basil, oregano, red pepper flakes if I want a little heat, and the broth. I bring everything to a gentle simmer and let it cook for 10–15 minutes so the flavors can blend together.
Next, I use an immersion blender to puree the soup until completely smooth. If I do not have one, I carefully blend the soup in batches using a standard blender.
I stir in the heavy cream and season with salt and pepper to taste. I let the soup simmer for another 5 minutes before removing it from the heat. I serve it warm and garnish with fresh basil if I have some on hand.
Servings and Timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Variations
I sometimes swap the heavy cream for half-and-half for a lighter version. If I want a dairy-free option, I use coconut cream, which adds a subtle richness.
For extra depth, I occasionally roast a red bell pepper along with the tomatoes. When I want a smoky touch, I add a small pinch of smoked paprika. If I prefer a chunkier soup, I blend only half of it and leave the rest with more texture.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it in freezer-safe containers for up to 3 months. I like to freeze it without the cream and add fresh cream when reheating for the best texture.
To reheat, I warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, I add a splash of broth or water to loosen it.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, I often use canned whole tomatoes when fresh tomatoes are not in season. I find they still provide great flavor, especially when I roast them briefly to concentrate their taste.
Can I make this soup vegan?
I replace the heavy cream with coconut cream or a plant-based alternative and use vegetable broth instead of chicken broth to keep it completely vegan.
Do I have to roast the garlic?
Roasting the garlic gives the soup a sweeter, milder flavor. If I skip roasting, the garlic taste will be sharper and less caramelized.
How can I make the soup thicker?
If I want a thicker soup, I let it simmer a bit longer to reduce. I can also add a small peeled potato while simmering and blend it in for extra body.
What can I serve with this soup?
I love serving it with grilled cheese, garlic bread, or a simple green salad. It also works well as a starter for a larger meal.
Conclusion
I truly enjoy making this creamy roasted garlic tomato soup because it transforms simple ingredients into something rich and satisfying. The roasted flavors, smooth texture, and comforting warmth make it one of my favorite soups to prepare when I want something cozy and homemade.
📖 Recipe:
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Creamy Roasted Garlic Tomato Soup
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This creamy roasted garlic tomato soup is rich, comforting, and full of deep roasted flavor. Sweet caramelized tomatoes and mellow garlic blend beautifully with cream for a smooth and velvety finish.
Ingredients
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, peeled
6 large tomatoes, chopped (or canned whole tomatoes)
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
1 cup vegetable or chicken broth
1/2 cup heavy cream
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Place the garlic cloves and chopped tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast for 20–25 minutes until the tomatoes are soft and slightly caramelized and the garlic is fragrant.
- Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Sauté the chopped onion for 5–7 minutes until soft and lightly golden.
- Squeeze the roasted garlic out of its skins into the pot. Add the roasted tomatoes along with any juices from the baking sheet.
- Stir in the dried basil, oregano, red pepper flakes if using, and broth. Bring to a gentle simmer and cook for 10–15 minutes to allow the flavors to blend.
- Use an immersion blender to puree the soup until completely smooth, or carefully blend in batches using a standard blender.
- Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes, then remove from heat.
- Serve warm, garnished with fresh basil if desired.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
For a dairy-free option, use coconut cream or a plant-based alternative and vegetable broth.
Roast a red bell pepper with the tomatoes for added depth of flavor.
Add a pinch of smoked paprika for a subtle smoky touch.
For a thicker soup, simmer longer or blend in a small cooked potato.
Store in the refrigerator for up to 4 days or freeze for up to 3 months. Freeze without cream and add it when reheating for best texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 10 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 35 mg
