Creamy Roasted Garlic Tomato Soup

I’ve created a velvety Creamy Roasted Garlic Tomato Soup that features rich roasted garlic, sweet tomatoes, and a hint of cream—comforting, bold, and easy to whip up any day.

Why You’ll Love This Recipe

I love how roasting the garlic and tomatoes enhances their natural sweetness and depth, while the cream balances acidity into a smooth, dreamy bowl. It’s elegant without the fuss and perfect when I want both cozy and flavorful.

Ingredients

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

• ripe tomatoes, halved or quartered

• whole garlic bulbs, tops trimmed

• olive oil

• salt and pepper

• onion, roughly chopped

• carrot (optional), chopped for natural sweetness

• vegetable or chicken broth

• heavy cream or half-and-half

• fresh basil or parsley for garnish

Directions

1. I preheat my oven to 200 °C (400 °F). I drizzle tomatoes and garlic bulbs with olive oil, sprinkle with salt and pepper, then roast them on a baking sheet for about 25–30 minutes—until tomatoes are soft and garlic cloves are caramelized.

2. While that’s happening, I sauté chopped onion (and carrot if using) in a pot with a drizzle of olive oil over medium heat until softened, about 4–5 minutes.

3. I squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted tomatoes.

4. I pour in enough broth to cover the vegetables, bring it to a simmer, then remove from heat.

5. I carefully blend the mixture until smooth using an immersion blender (or by transferring to a countertop blender in batches).

6. I return the soup to low heat, stir in cream, and let it warm gently—about 2–3 minutes—until the soup is silky. I taste and adjust seasoning with salt, pepper, or a pinch of sugar if the tomatoes are too acidic.

7. I ladle the soup into bowls and finish with a drizzle of cream and a sprinkle of fresh basil or parsley.

Servings and timing

This recipe serves about 4 people.

• Prep time: 10 minutes

• Cook time: 35 minutes (including roasting and simmering)

• Total time: Around 45 minutes

Variations

• Make it dairy-free: I substitute coconut cream or cashew cream for the dairy, and it stays rich and satisfying.

• Spicy kick: I stir in a pinch of red pepper flakes or smoked paprika when simmering.

• Herby twist: I add a handful of fresh spinach or kale right before blending for extra color and nutrients.

• Cheesy version: I stir in shredded Parmesan just before serving for added umami.

storage/reheating

I store leftover soup in an airtight container in the fridge for up to 3 days. When I reheat, I gently warm it on the stove over low heat—adding a splash of broth or cream if it becomes too thick. It reheats smoothly thanks to its creamy base.

FAQs

How do I avoid bitter garlic flavor?

I roast whole garlic bulbs until they turn golden and sweet—raw garlic can overpower, but roasting mellows its flavor beautifully.

Can I skip roasting and use raw garlic?

You can, but the soup won’t have the same depth or sweetness. If you’re short on time, gently sauté minced garlic with the onion before adding broth.

Is this soup gluten-free?

Yes—as long as you use gluten-free broth, this recipe is naturally free of gluten.

Can I blend it completely smooth?

Absolutely—I prefer it fully smooth, but you can skip blending or blend only half to keep some tomato texture if you enjoy a chunkier soup.

What should I serve with this?

I love it with grilled cheese sandwiches, crusty bread, garlic breadsticks, or a side salad for a complete, comforting meal.

Conclusion

This Creamy Roasted Garlic Tomato Soup is warmth and richness in a bowl—tomatoes and garlic roasted to deepen flavor, blended silky with cream, and dressed up with fresh herbs. I love how it feels both homey and gourmet, and it’s a recipe I turn to whenever I want a simple but special meal.