Creamy Roasted Garlic Tomato Soup

Creamy Roasted Garlic Tomato Soup is a velvety, flavorful soup made with oven-roasted tomatoes and garlic, simmered to perfection and blended into a silky, rich bowl of comfort. It’s simple, rustic, and perfect for dipping grilled cheese or enjoying all on its own.

Why You’ll Love This Recipe

I love this recipe because roasting the tomatoes and garlic adds a natural sweetness and depth that canned versions just can’t match. The creaminess gives it a luxurious texture without being too heavy. It’s one of my favorite go-to soups when I want something cozy, homemade, and packed with flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh tomatoes (Roma or plum are great)

• Garlic cloves (whole, unpeeled)

• Olive oil

• Onion (chopped)

• Tomato paste

• Vegetable or chicken broth

• Heavy cream

• Salt and pepper

• Fresh basil (optional, for garnish)

• Red pepper flakes (optional, for a hint of spice)

Directions

1. I preheat the oven to 400°F. I arrange halved tomatoes and garlic cloves on a baking sheet, drizzle with olive oil, and roast for 35–40 minutes until soft and slightly charred.

2. In a large pot, I heat a bit of olive oil and sauté chopped onion until translucent.

3. I squeeze the roasted garlic from the skins and add it to the pot with the roasted tomatoes.

4. I stir in tomato paste and cook for 1–2 minutes, then add the broth and bring everything to a simmer.

5. I let it cook for 10 minutes, then use an immersion blender to purée the soup until smooth (or carefully blend in batches).

6. I stir in the heavy cream and season with salt, pepper, and optional red pepper flakes.

7. I let it simmer gently for 5 more minutes, then serve hot with fresh basil on top.

Servings and timing

This recipe serves 4. It takes 15 minutes to prep, 40 minutes to roast, and another 15 minutes to finish—ready in just about an hour.

Variations

I sometimes add roasted red peppers for a smoky twist or stir in a bit of Parmesan cheese for extra depth. For a dairy-free version, I use coconut milk or a cashew cream substitute instead of heavy cream. If I want a heartier meal, I serve it with cooked tortellini or a side of garlic bread.

Storage/Reheating

I store the soup in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave. It also freezes beautifully—just cool it completely before freezing and thaw overnight in the fridge before reheating.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, I use whole peeled canned tomatoes when fresh aren’t in season. I still roast them with garlic for extra flavor.

Is it okay to skip the cream?

Absolutely. The soup is still delicious without cream, just less rich. I sometimes use a little milk or a non-dairy option.

How can I make this spicier?

I add more red pepper flakes or stir in a bit of chili paste or hot sauce to bring up the heat.

Can I make it ahead of time?

Yes, it’s a great make-ahead soup. The flavor deepens as it sits, so it’s even better the next day.

What’s the best way to blend it?

I use an immersion blender right in the pot for easy cleanup, but a high-powered blender gives an ultra-smooth finish.

Conclusion

Creamy Roasted Garlic Tomato Soup is one of my favorite comfort foods—rich, hearty, and packed with real roasted flavor. It’s simple enough for a weeknight dinner but special enough to serve for guests. Once I made it from scratch, I never looked at canned tomato soup the same way again.

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