Creamy Roasted Garlic Tomato Soup

As the weather turns cooler, nothing beats a warm bowl of Creamy Roasted Garlic Tomato Soup to bring comfort and joy to your table. This recipe blends the sweet, caramelized flavor of roasted garlic with the vibrant tang of tomatoes, creating a velvety soup that’s both simple to make and deeply satisfying. It’s the kind of dish that feels like a hug in a bowl, perfect for cozy dinners or a quick lunch.

I’ve always loved how this soup transforms basic ingredients into something extraordinary with minimal effort. Whether you’re a seasoned cook or just starting out, this recipe is approachable and forgiving, delivering restaurant-quality results at home. Let’s dive into why this soup is a favorite and how you can make it yourself!

Why People Love This Creamy Roasted Garlic Tomato Soup

This soup wins hearts with its rich, comforting flavor. The roasted garlic adds a subtle sweetness that balances the tomatoes’ acidity. It’s a crowd-pleaser for all ages.

It’s also incredibly versatile. Serve it as a starter, a main dish, or even a dipping sauce for grilled cheese. The creamy texture feels indulgent without being heavy.

The recipe is budget-friendly and uses pantry staples. Fresh tomatoes or canned ones both work beautifully. It’s perfect for any season.

It’s easy to customize. Add herbs, spices, or a splash of cream for your own twist. This flexibility makes it a go-to recipe.

Ingredients You’ll Need

To make this Creamy Roasted Garlic Tomato Soup, gather these simple ingredients. Most are likely already in your kitchen. This recipe serves 4-6 people.

• 2 pounds fresh tomatoes (or two 28-ounce cans of whole peeled tomatoes)
• 2 whole garlic heads
• 1 large yellow onion, chopped
• 3 tablespoons olive oil
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream (or coconut milk for a dairy-free option)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and black pepper to taste
• Fresh basil leaves for garnish (optional)

Kitchen Tools Required

You don’t need fancy equipment for this recipe. Basic kitchen tools will do the job. Here’s what you’ll need:

• Baking sheet for roasting garlic
• Large pot or Dutch oven
• Blender or immersion blender
• Knife and cutting board
• Wooden spoon
• Measuring cups and spoons

Preparation Tips for Success

Before you start, a few tips can elevate your soup. These ensure the best flavor and texture. Keep them in mind as you cook.

• Use ripe, fresh tomatoes for maximum flavor. If using canned, choose high-quality San Marzano tomatoes. They make a big difference.
• Don’t skip roasting the garlic. It mellows the sharpness and adds depth. Wrap it tightly in foil to prevent burning.
• Taste as you go. Adjust salt, pepper, or sugar to balance the flavors. Every batch of tomatoes varies slightly.
• Blend carefully to avoid splattering. Let the soup cool slightly before using a blender. An immersion blender is safer and easier.

Step-by-Step Recipe Instructions

Step 1: Roast the Garlic

Preheat your oven to 400°F (200°C). Slice the top off each garlic head to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden.

Step 2: Prepare the Tomatoes

If using fresh tomatoes, halve them and remove the cores. Place on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with salt. Roast for 25-30 minutes alongside the garlic (optional for deeper flavor).

Step 3: Cook the Onion

Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Stir occasionally to prevent burning.

Step 4: Combine Ingredients

Add the roasted or canned tomatoes to the pot. Squeeze the roasted garlic cloves out of their skins into the pot. Stir in the broth, dried basil, oregano, and sugar (if using).

Step 5: Simmer the Soup

Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook for 15-20 minutes, stirring occasionally. This melds the flavors beautifully.

Step 6: Blend the Soup

Use an immersion blender to puree the soup until smooth. If using a regular blender, work in batches and let the soup cool slightly. Blend until you reach your desired consistency.

Step 7: Add Cream

Stir in the heavy cream or coconut milk over low heat. Warm through for 2-3 minutes but don’t let it boil. Taste and adjust seasoning with salt and pepper.

Step 8: Serve and Garnish

Ladle the soup into bowls. Garnish with fresh basil leaves or a drizzle of cream, if desired. Serve hot with your favorite sides.

Nutritional Information

This table provides approximate nutritional values per serving (based on 6 servings). Values may vary depending on ingredients used.

Note: Using coconut milk reduces cholesterol but may slightly increase calories.

Serving Suggestions

This Creamy Roasted Garlic Tomato Soup shines on its own but pairs wonderfully with sides. Here are some ideas to make it a complete meal:

1. Grilled Cheese Sandwich: A classic combo. Use cheddar or mozzarella for a melty, gooey dipper.
2. Crusty Bread: Serve with a slice of toasted sourdough or baguette. It’s perfect for soaking up the soup.
3. Salad: Pair with a simple green salad with vinaigrette. It adds freshness and balance.
4. Croutons: Top the soup with homemade or store-bought croutons for extra crunch.
5. Herb Swirl: Drizzle with olive oil or pesto for a fancy touch. It enhances both flavor and presentation.

Storage and Reheating Tips

This soup stores well, making it great for meal prep. Follow these tips to keep it fresh. You’ll enjoy it just as much later.

• Refrigerate: Store in an airtight container for up to 4 days. Let it cool completely before sealing.
• Freeze: Freeze in portion-sized containers for up to 3 months. Leave space for expansion.
• Reheat: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth if it thickens.
• Avoid Overheating: Don’t boil when reheating to preserve the creamy texture. Microwave in short bursts if needed.

Customizing Your Soup

One of the best things about this recipe is its flexibility. You can tweak it to suit your tastes. Here are some ideas to try:

• Spice It Up: Add a pinch of red pepper flakes for a subtle kick. It complements the garlic nicely.
• Herb Variations: Swap basil and oregano for thyme or rosemary. Fresh herbs work great too.
• Vegan Option: Use coconut milk or cashew cream instead of heavy cream. It’s just as rich and creamy.
• Cheesy Twist: Stir in grated Parmesan or cheddar at the end. It melts into the soup for extra depth.

If you’re looking for more inspiration, check out this guide on roasting vegetables for tips on perfecting your roasted garlic and tomatoes. It’s a great resource for beginners.

Summary

Creamy Roasted Garlic Tomato Soup is the ultimate comfort food, blending sweet roasted garlic with tangy tomatoes into a smooth, satisfying dish. This recipe is simple, budget-friendly, and adaptable, making it perfect for busy weeknights or special gatherings. With minimal ingredients and basic tools, you can create a soup that tastes like it came from a gourmet kitchen.

Whether paired with a grilled cheese sandwich or enjoyed on its own, this soup delivers warmth and flavor in every spoonful. Make a batch, store some for later, and enjoy the cozy vibes all week long. It’s a recipe you’ll return to again and again.

FAQ

Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work great. Choose whole peeled San Marzano tomatoes for the best flavor.

How do I make this soup vegan?
Swap heavy cream for coconut milk or cashew cream. Use vegetable broth instead of chicken broth.

Can I freeze this soup?
Absolutely. Freeze in airtight containers for up to 3 months. Thaw in the fridge before reheating.

What can I serve with this soup?
Grilled cheese, crusty bread, or a green salad are perfect. Croutons or a drizzle of pesto add flair.

How long does it take to make?
About 1 hour, including roasting time. The active prep and cooking take around 20 minutes.

Creamy Roasted Garlic Tomato Soup

Usman Malik

Creamy Roasted Garlic Tomato Soup is a comforting, flavorful dish that combines sweet roasted garlic with tangy tomatoes for a velvety texture. Perfect for cozy meals, this budget-friendly recipe is easy to make and customizable. It serves 4-6 people and pairs wonderfully with grilled cheese or crusty bread. With simple ingredients and minimal effort, it delivers restaurant-quality taste at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Appetizer, Main Course

Cuisine American, Italian-inspired

Servings 6 servings

Calories 180 kcal

Equipment

• Baking Sheet
• Large pot or Dutch oven
• Blender or Immersion Blender
• Knife and cutting board
• Wooden spoon
• Measuring cups and spoons

Ingredients

  

• 2 pounds fresh tomatoes or two 28-ounce cans of whole peeled tomatoes
• 2 whole garlic heads
• 1 large yellow onion chopped
• 3 tablespoons olive oil
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream or coconut milk for a dairy-free option
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon sugar optional, to balance acidity
• Salt and black pepper to taste
• Fresh basil leaves for garnish optional

Instructions

 

Step 1: Roast the Garlic

• Preheat your oven to 400°F (200°C). Slice the top off each garlic head to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden.

Step 2: Prepare the Tomatoes

• If using fresh tomatoes, halve them and remove the cores. Place on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with salt. Roast for 25-30 minutes alongside the garlic (optional for deeper flavor).

Step 3: Cook the Onion

• Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Stir occasionally to prevent burning.

Step 4: Combine Ingredients

• Add the roasted or canned tomatoes to the pot. Squeeze the roasted garlic cloves out of their skins into the pot. Stir in the broth, dried basil, oregano, and sugar (if using).

Step 5: Simmer the Soup

• Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook for 15-20 minutes, stirring occasionally. This melds the flavors beautifully.

Step 6: Blend the Soup

• Use an immersion blender to puree the soup until smooth. If using a regular blender, work in batches and let the soup cool slightly. Blend until you reach your desired consistency.

Step 7: Add Cream

• Stir in the heavy cream or coconut milk over low heat. Warm through for 2-3 minutes but don’t let it boil. Taste and adjust seasoning with salt and pepper.

Step 8: Serve and Garnish

• Ladle the soup into bowls. Garnish with fresh basil leaves or a drizzle of cream, if desired. Serve hot with your favorite sides.

Notes

When making Creamy Roasted Garlic Tomato Soup, don’t skip roasting the garlic for its sweet, mellow flavor. Taste and adjust seasoning to balance the tomatoes’ acidity. Use a blender carefully to avoid splattering, and let the soup cool slightly for safety.

Keyword Creamy Roasted Garlic Tomato Soup, creamy roasted tomato and garlic soup