This Creamy Roasted Tomato and Garlic Soup is what comfort in a bowl truly means. Bursting with robust tomato flavor, balanced by the mellow sweetness of slow-roasted garlic, and finished with a swirl of luscious cream, it’s the kind of recipe you’ll crave often. Each spoonful delivers a velvety texture that wraps you in coziness, while its vibrant color will brighten even the cloudiest day. Grab some crusty bread — you’re about to discover your new favorite comfort food.
Ingredients You’ll Need
With just a handful of fresh, pantry-staple ingredients, this soup feels both simple and special. Each component plays a role — from rich tomatoes providing body, to creamy additions delivering the perfect finish. Don’t skip any; they all work together for that classic, craveable Creamy Roasted Tomato and Garlic Soup taste!
- Ripe Roma tomatoes (2 ½ pounds, halved): Roma tomatoes create a deep, naturally sweet base and a rich red color for the soup.
- Large head of garlic (top sliced off to expose cloves): Roasting garlic mellows its sharpness, giving the soup its signature gentle sweetness and depth.
- Medium yellow onion (quartered): Onion caramelizes beautifully while roasting, building savory richness and mild sweetness.
- Olive oil (2 tablespoons): Helps the veggies roast evenly and adds a fruity, luxurious finish.
- Salt (1 teaspoon): Crucial for drawing out the natural juices and heightening all the flavors.
- Black pepper (½ teaspoon): Gives the soup gentle warmth and a subtle kick.
- Dried basil (1 teaspoon): Lends that unmistakable Italian-inspired aroma and classic herbaceousness.
- Dried oregano (½ teaspoon): Brings earthiness and a robust note that perfectly complements the tomatoes.
- Crushed red pepper flakes (¼ teaspoon, optional): For those who love a hint of heat, this is the perfect touch.
- Vegetable broth (3 cups): Keeps the soup vegetarian, adding savory depth without overshadowing the produce.
- Heavy cream (½ cup; or coconut cream for dairy-free): This is what makes the soup so luscious and silky — coconut cream works for a dairy-free spin.
- Tomato paste (1 tablespoon): Intensifies the tomato flavor for that deep, crave-worthy tang.
- Sugar (1 teaspoon, optional): A little sugar smooths out acidity, especially if your tomatoes aren’t super sweet.
- Fresh basil (for garnish): Adds brightness, color, and the ultimate burst of freshness to finish every bowl.
How to Make Creamy Roasted Tomato and Garlic Soup
Step 1: Roast the Vegetables
Preheat your oven to 400°F. Arrange the halved Roma tomatoes, head of garlic (cut side up), and quartered onion on a large baking sheet. Drizzle everything generously with olive oil and sprinkle over the salt, black pepper, dried basil, dried oregano, and red pepper flakes if using. Roasting not only softens the veggies, but it also caramelizes their natural sugars, delivering more depth and complexity to your finished Creamy Roasted Tomato and Garlic Soup.
Step 2: Let Them Cool and Squeeze Out the Garlic
Once the vegetables are roasted to perfection — the tomatoes should be blistered and soft, and the garlic golden and aromatic — let them cool just enough to handle. Squeeze the roasted garlic cloves out of their skins; they’ll be soft, almost buttery, and will nearly melt as you add them to the blender. This step is where we unlock all those savory, mellow garlic notes!
Step 3: Blend It All Up
Transfer the roasted tomatoes, onion, and those precious garlic cloves into a blender or food processor. Pour in the vegetable broth, add the tomato paste, and, if you like, a touch of sugar. Blend until the mixture becomes completely smooth and velvety. This is where the magic happens and your kitchen starts to smell absolutely incredible!
Step 4: Simmer and Make It Creamy
Pour the blended mixture into a large pot set over medium heat. Bring it to a gentle simmer, then add the heavy cream (or coconut cream if you’re going dairy-free). Let everything cook together for 5 to 10 minutes, stirring occasionally, until the Creamy Roasted Tomato and Garlic Soup thickens up just a touch. Taste and adjust the seasoning if you’d like a little more salt or spice.
Step 5: Serve and Enjoy
Ladle the hot soup into bowls, swirling in a little extra cream if you like. Top each bowl with a generous sprinkle of fresh basil for a vibrant finish. It’s time to dig in and enjoy all that hard work — the aroma alone will have everyone ready at the table!
How to Serve Creamy Roasted Tomato and Garlic Soup
Garnishes
For the prettiest, most flavorful bowls, top your Creamy Roasted Tomato and Garlic Soup with fresh basil ribbons, a drizzle of olive oil, cracked black pepper, or even a scatter of homemade croutons. If you’re feeling indulgent, a dollop of crème fraîche or a few toasted pine nuts add creaminess and crunch.
Side Dishes
Bright, tangy soup just begs to be enjoyed with something for dipping! Classic grilled cheese is always a hit — the gooey cheese and crisp bread are made for dunking. A big hunk of warm, crusty sourdough or a handful of buttery garlic breadsticks pairs perfectly and makes this a satisfying meal.
Creative Ways to Present
If you’re feeling a bit fancy, try serving the soup in small glasses or espresso cups as an appetizer at your next dinner party. For a rustic look, use bread bowls or garnish with a swirl of pesto and a sprinkle of fresh herbs. Jar up leftovers for lovely, homemade gifts — it’s truly a treat in every form.
Make Ahead and Storage
Storing Leftovers
Once your Creamy Roasted Tomato and Garlic Soup has cooled, pour it into an airtight container and keep it in the fridge for up to four days. The flavors continue to develop overnight, so don’t be surprised if your soup tastes even richer the next day!
Freezing
This soup is an absolute champion when it comes to freezing. Just skip the cream if you know you’ll freeze it, then add the cream when reheating. Freeze portions in airtight containers or zip-top bags for up to three months; it’s a lifesaver for cold nights or quick lunches.
Reheating
To reheat, simply pour the soup into a pot over medium heat and warm it gently, stirring occasionally. If you did freeze it without cream, add your cream just before serving and heat through. If needed, thin with a little more broth to reach your preferred consistency.
FAQs
Can I use canned tomatoes instead of fresh?
Absolutely! If tomatoes are out of season, use two large cans (about 28 ounces each) of whole or diced tomatoes. Drain them slightly before roasting to avoid too much liquid, and roast as you would the fresh ones for deep flavor.
Is there a vegan or dairy-free option?
Yes, making Creamy Roasted Tomato and Garlic Soup vegan-friendly is super easy. Simply substitute coconut cream for the heavy cream — it delivers that same indulgent texture with a subtle hint of coconut, which is deliciously complementary.
How can I make the soup smoother or chunkier?
If you love a silky-smooth soup, blend thoroughly and even strain the soup through a fine-mesh sieve for an ultra-velvety finish. For a chunkier texture, pulse the blender just a few times, leaving some bits of roasted vegetables for extra heartiness.
What are some fun mix-ins?
Get creative with mix-ins! Add a handful of baby spinach or kale during the simmer for an extra veggie boost, toss in cooked pasta for a “tomato noodle” effect, or stir in a little parmesan for an even richer taste.
Can I double the recipe for a crowd?
Definitely! This Creamy Roasted Tomato and Garlic Soup scales up beautifully. Just make sure to use large enough baking sheets and blend in batches if necessary. It’s the perfect recipe for feeding a hungry crowd at gatherings or meal-prepping ahead.
Final Thoughts
If you’re looking for a soup that’s as rewarding to make as it is to eat, this Creamy Roasted Tomato and Garlic Soup will never disappoint. Give it a try and watch it become a staple — perfect for cozy nights, entertaining friends, or simply treating yourself to a nourishing homemade meal.
Print
Creamy Roasted Tomato and Garlic Soup Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Creamy Roasted Tomato and Garlic Soup that brings together the sweetness of roasted tomatoes, the warmth of roasted garlic, and a hint of herbs in a velvety smooth texture.
Ingredients
Roasted Vegetables:
- 2 ½ pounds ripe Roma tomatoes, halved
- 1 large head garlic, top sliced off to expose cloves
- 1 medium yellow onion, quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
Soup Base:
- 3 cups vegetable broth
- ½ cup heavy cream (or coconut cream for dairy-free)
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- fresh basil for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast Vegetables: Place tomatoes, garlic, and onion on a baking sheet. Drizzle with olive oil, season, and roast for 35–40 minutes.
- Prepare Soup Base: Squeeze out roasted garlic, blend roasted vegetables with broth, tomato paste, and sugar. Simmer in a pot, stir in cream, and adjust seasoning.
- Serve: Garnish with fresh basil and serve hot.
Notes
- For a dairy-free version, substitute coconut cream for heavy cream.
- Add croutons or grilled cheese on the side for a heartier meal.
- You can also use canned tomatoes if fresh ones are out of season.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 220
- Sugar: 9g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
