Creamy Roasted Garlic Tomato Soup Recipe

There’s nothing quite like curling up with a bowl of Creamy Roasted Garlic Tomato Soup—it’s comfort food at its coziest, layering the mellow sweetness of roasted tomatoes and garlic with a silky, dreamy texture. This is the soup you crave on chilly evenings, or any time you want to put a fresh, flavor-packed spin on a classic. Every spoonful is vibrant, brimming with rich, roasted flavors, and finished with a touch of cream to make it truly irresistible.

Ingredients You’ll Need

Each ingredient in this recipe is a powerhouse on its own, and together, they create unrivaled depth, brightness, and decadence. Don’t skip any—each one has a big part to play in making your Creamy Roasted Garlic Tomato Soup truly memorable!

• Fresh Tomatoes: Roma or vine-ripened tomatoes roast beautifully, bringing natural sweetness and a vibrant red hue to your soup.
• Whole Head of Garlic: Roasting mellows garlic’s bite into pure, buttery magic that infuses every spoonful.
• Small Onion: Adds aromatic warmth and a subtle savory backbone to round out the soup.
• Olive Oil: Essential for roasting and sautéing—use a good quality one for the best flavor.
• Vegetable or Chicken Broth: Acts as the savory base, so use your favorite for a soup that’s truly yours.
• Heavy Cream (or Coconut Milk): This swirl of richness is what makes it creamy—coconut milk keeps it dairy-free!
• Fresh Basil Leaves: Just a handful makes the whole batch pop with herbal brightness.
• Salt and Black Pepper: Don’t underestimate their power to bring all the flavors into balance.
• Red Pepper Flakes (optional): For those who like a touch of gentle heat, this is your wildcard.

How to Make Creamy Roasted Garlic Tomato Soup

Step 1: Preheat and Prep the Oven

Kick things off by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent any mess. This ensures your tomatoes and garlic get beautifully caramelized without sticking—a tiny act that makes cleanup a breeze later!

Step 2: Arrange and Season Tomatoes

Lay your halved tomatoes cut-side-up on the prepared baking sheet. Drizzle them with a tablespoon of olive oil and sprinkle generously with salt and black pepper. Taking that extra moment to season now pays off with big flavor later.

Step 3: Prep and Add the Garlic

Slice the top off an entire head of garlic, exposing the tops of the cloves. Drizzle another tablespoon of olive oil over the cut edge, then wrap the head tightly in foil. Nestle it right onto the baking sheet with the tomatoes, so it roasts and sweetens as the tomatoes cook.

Step 4: Roast Until Caramelized

Roast everything for 30–35 minutes. When the tomatoes are shriveled and caramelized and your kitchen smells irresistible, you’ll know it’s ready! Let everything cool for a few minutes before handling so you don’t burn yourself.

Step 5: Sauté the Onion

In a large pot over medium heat, add a final spoonful of olive oil. Toss in the chopped onion and sauté for about five minutes, until soft and aromatic. This builds flavor at the base and makes for a beautifully rounded soup.

Step 6: Add Roasted Garlic, Tomatoes, Broth, and Basil

Once the onion is translucent, squeeze the tender roasted garlic cloves from their skins and add them to the pot with the roasted tomatoes (juices included), broth, and fresh basil. The combination of roasted flavors and fresh herbs starts the transformation!

Step 7: Blend Until Silky Smooth

Whether you use an immersion blender directly in the pot or transfer everything (carefully!) to a standard blender in batches, puree until the soup is velvety and smooth. If you like a little texture, blend less; for gourmet silkiness, blend thoroughly.

Step 8: Simmer with Cream

Return the soup to the pot (if needed), lower the heat, and gently stir in the heavy cream (or coconut milk). Let it simmer for 5–10 minutes. This final step melds the flavors, allowing the Creamy Roasted Garlic Tomato Soup to reach its full, luscious potential. Taste and adjust the seasoning as needed.

Step 9: Serve and Enjoy

Ladle into bowls and garnish with a swirl of cream, a few fresh basil leaves, or even crispy roasted cherry tomatoes if you’re feeling fancy. Now dig in!

How to Serve Creamy Roasted Garlic Tomato Soup

Garnishes

Give this soup a finishing touch that not only looks beautiful but also boosts flavor. A drizzle of cream makes a stunning marbled effect, while torn basil leaves add a pop of color and freshness. For some crunch, top with homemade croutons or crispy roasted chickpeas.

Side Dishes

Pair your Creamy Roasted Garlic Tomato Soup with a buttery grilled cheese sandwich for the ultimate comfort combo. Warm, crusty bread or a crisp green salad also make excellent, lighter sides that help round out the meal.

Creative Ways to Present

Take your serving game up a notch by pouring the soup into small mugs or shot glasses for parties, or serve it as a first course at a dinner gathering with a swirl of pesto and sprinkle of toasted seeds. For chilly days, pour it into a thermos and enjoy on the go!

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool completely before transferring to an airtight container. It will keep in the fridge for up to four days. The flavors deepen and meld as it sits, making it a perfect meal-prep option!

Freezing

This Creamy Roasted Garlic Tomato Soup freezes beautifully. Just skip adding the cream before freezing for the best texture; you can stir it in after reheating. Pour into freezer-safe containers, leaving a bit of space for expansion, and freeze for up to three months.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove over medium heat, stirring occasionally. Add the cream (if you omitted it before freezing) and adjust seasoning as needed. Avoid boiling to keep the texture smooth.

FAQs

Can I use canned tomatoes?

While fresh tomatoes give the brightest, sweetest flavor, you can absolutely use canned whole tomatoes in a pinch—preferably San Marzano. Drain off excess liquid before roasting to intensify the flavor.

Is it possible to make this soup vegan?

Definitely! Simply swap the heavy cream for full-fat coconut milk or your favorite plant-based cream. Vegetable broth also keeps the soup 100% vegan and every bit as creamy.

How spicy is this soup with the red pepper flakes?

The red pepper flakes add just a gentle warmth; they’re not overpowering. If you prefer your Creamy Roasted Garlic Tomato Soup totally mild, just leave them out—or add extra if you crave a bigger kick!

What’s the best way to blend the soup?

An immersion blender is the most convenient and mess-free, but a traditional blender will do the trick for ultra-silky results—just be sure to blend in batches so you don’t overfill the blender with hot liquid.

Can I double the recipe?

Absolutely! This soup scales up beautifully. Just use a larger pot and roast the tomatoes and garlic in batches if your oven space is limited. It’s ideal for feeding a crowd or stocking your freezer.

Final Thoughts

If you haven’t tried homemade Creamy Roasted Garlic Tomato Soup, you truly don’t know what you’re missing! This recipe delivers on deep, cozy flavors and is so simple to pull off, yet feels gourmet every time. Give it a whirl—you’re just a tray of roasted tomatoes away from a new family favorite.

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