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Creamy Roasted Garlic Tomato Soup

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Creamy Roasted Garlic Tomato Soup is a rich and velvety blend of oven-roasted tomatoes and garlic, simmered with broth and finished with cream for a cozy, flavorful bowl of comfort. It’s perfect for pairing with grilled cheese or enjoying on its own.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Soup
  • Method: Roasting and Blending
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 lbs fresh Roma or plum tomatoes, halved
  • 6 cloves garlic, whole and unpeeled
  • 3 tbsp olive oil, divided
  • 1 medium onion, chopped
  • 2 tbsp tomato paste
  • 3 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Fresh basil, chopped (optional, for garnish)
  • Red pepper flakes (optional, for spice)

Instructions

  1. Preheat oven to 400°F (200°C). Arrange halved tomatoes and garlic on a baking sheet, drizzle with 2 tbsp olive oil, and roast for 35–40 minutes until soft and slightly charred.
  2. In a large pot, heat 1 tbsp olive oil and sauté chopped onion until translucent.
  3. Squeeze roasted garlic from skins and add to pot along with roasted tomatoes.
  4. Stir in tomato paste and cook for 1–2 minutes.
  5. Add broth and bring to a simmer. Cook for 10 minutes.
  6. Use an immersion blender to purée the soup until smooth (or blend in batches in a regular blender).
  7. Stir in heavy cream and season with salt, pepper, and red pepper flakes if using.
  8. Simmer gently for 5 more minutes, then serve hot with fresh basil on top.

Notes

  • Use canned whole peeled tomatoes if fresh aren’t available—roast them for added depth.
  • Add roasted red peppers or Parmesan cheese for extra flavor.
  • Substitute coconut milk or cashew cream for a dairy-free version.
  • Serve with tortellini or garlic bread for a heartier meal.
  • Freezes well—cool completely before freezing.

Nutrition

Find it online: https://allcookedup.com/creamy-roasted-garlic-tomato-soup/