Creamy Roasted Garlic Tomato Soup is a comforting, rich, and flavorful soup made with roasted tomatoes, garlic, and a touch of cream for added richness. The roasting process intensifies the flavor of the tomatoes, while the garlic adds depth and warmth to this classic soup. Perfect for a cozy lunch or dinner, this soup pairs wonderfully with grilled cheese for the ultimate comfort meal.

Why You’ll Love This Recipe

This Creamy Roasted Garlic Tomato Soup is a simple yet indulgent dish that brings together the best of classic tomato soup with a roasted twist. Roasting the tomatoes and garlic enhances their natural sweetness and brings out deeper flavors that make this soup extra comforting. The creamy texture makes it feel luxurious, and the blend of roasted garlic and tomatoes creates a perfect harmony of flavors. Whether you enjoy it on a cold day or want something satisfying and wholesome, this soup will warm you up and leave you feeling content.

Ingredients

6 large ripe tomatoes, halved
1 head garlic, halved horizontally
2 tablespoons olive oil
Salt and pepper to taste
1 medium onion, diced
4 cups vegetable or chicken broth
1 teaspoon dried basil (or 1 tablespoon fresh basil)
1/2 teaspoon sugar (optional, to balance acidity)
1/2 cup heavy cream or coconut milk (for a dairy-free option)
1 tablespoon fresh basil or parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Roast the Tomatoes and Garlic: Preheat your oven to 400°F (200°C). Place the halved tomatoes and garlic on a baking sheet, cut side up. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes, or until the tomatoes are soft and slightly caramelized, and the garlic is golden and fragrant.
Sauté the Onion: While the tomatoes and garlic are roasting, heat a large pot over medium heat. Add a little olive oil and sauté the diced onion for 5-7 minutes, or until softened and translucent.
Blend the Soup: Once the tomatoes and garlic are roasted, remove them from the oven. Squeeze the garlic out of its skin into the pot with the onions. Add the roasted tomatoes (skins and all) into the pot, along with any juices from the baking sheet. Add the broth, dried basil, and sugar (if using). Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
Puree the Soup: Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend until smooth.
Add Cream: Once the soup is smooth, stir in the heavy cream (or coconut milk for a dairy-free version) and cook for another 2-3 minutes, until heated through. Taste and adjust the seasoning with more salt, pepper, or basil if desired.
Serve: Ladle the soup into bowls and garnish with fresh basil or parsley. Serve with a slice of grilled cheese for the ultimate comfort meal.

Servings and Timing

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Add vegetables: Add carrots or celery to the onions for a deeper, more savory flavor.
Spicy version: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
Dairy-free version: Use coconut milk or almond milk instead of cream for a dairy-free, lighter version of the soup.
Roasted peppers: Add roasted red peppers for extra sweetness and depth of flavor.
Grilled cheese croutons: Cut grilled cheese into small cubes and add as a topping for a fun twist on the classic pairing.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat the soup on the stovetop over low heat, stirring occasionally. Add a little extra broth or water to reach your desired consistency if the soup thickens too much upon refrigeration.

Creamy Roasted Garlic Tomato Soup

FAQs

1. Can I use canned tomatoes instead of fresh ones?

Yes, you can use canned tomatoes if fresh ones aren’t available. Use about 2 cans of whole or crushed tomatoes (14.5 oz each). You can skip the roasting step, and just sauté the onions and garlic before adding the canned tomatoes and broth.

2. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Just let it cool completely before transferring it to an airtight container for freezing.

3. Can I use a blender instead of an immersion blender?

Yes, if you don’t have an immersion blender, you can transfer the soup to a blender in batches to purée it. Just be careful when blending hot liquids—let the soup cool slightly before blending, or allow room for steam to escape.

4. Can I add pasta to the soup?

Yes, you can add small pasta like orzo or ditalini to the soup. Just cook the pasta separately and add it to the soup once it’s blended and ready to serve. This will make it more filling.

5. How can I adjust the texture of the soup?

If you like a thicker soup, you can add more roasted tomatoes or reduce the broth. If you prefer a thinner soup, add more broth or water until you reach your desired consistency.

6. Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before storing in an airtight container. When reheating, you may need to add a bit more broth or water to adjust the texture after freezing.

7. How can I make the soup more creamy?

For a creamier texture, increase the amount of cream or use a full-fat coconut milk. You could also add a bit of cream cheese or even some ricotta cheese for extra creaminess.

8. Can I make this soup spicy?

Yes, you can add some red pepper flakes or a dash of cayenne pepper when you add the broth to give it a spicy kick. Adjust the heat level to your preference.

9. Can I make this soup vegan?

Yes, you can make this soup vegan by using coconut milk instead of cream and skipping the dairy garnish. You can also use vegetable broth instead of chicken broth to make it completely plant-based.

10. How do I know when the garlic is properly roasted?

The garlic is properly roasted when it turns golden brown and becomes soft enough to easily squeeze out of its skin. You should be able to smell the delicious roasted aroma as well.

Conclusion

Creamy Roasted Garlic Tomato Soup is the perfect dish to enjoy on a cold day or when you’re craving comfort food with a twist. The depth of flavor from the roasted tomatoes and garlic, combined with the creamy broth, makes this soup rich, satisfying, and irresistible. It’s easy to make, full of wholesome ingredients, and sure to become a staple in your soup recipe collection. Whether you’re pairing it with grilled cheese or enjoying it on its own, this soup is the ultimate in cozy, flavorful meals!