There’s just something about a bowl of creamy roasted garlic tomato soup that feels like a warm hug in a bowl. Growing up in Texas, I remember coming inside after chores on crisp fall evenings, cheeks red from the wind, and being greeted by the smell of simmering soup. Now, living in New York, I find myself craving that same comfort—but with a little city flair. This recipe is my go-to when I need a little piece of home, and I promise it beats anything you’ll find in a can.
Table of Contents
Why You’ll Love This Creamy Roasted Garlic Tomato Soup
- It’s cozy and soul-warming—perfect for chilly evenings.
- Fresh roasted tomatoes and garlic make the flavor deep and rich.
- It’s versatile—serve it as a light lunch, an elegant starter, or a weeknight dinner with grilled cheese.
- It’s easy, requiring just a handful of wholesome ingredients.
What Does Creamy Roasted Garlic Tomato Soup Taste Like?
Imagine the sweetness of roasted tomatoes mingling with the mellow nuttiness of roasted garlic. Add a touch of creaminess that softens the acidity and fresh basil that lifts the whole bowl with brightness. It’s velvety, rich, and layered with flavor—comfort food that feels both rustic and a little bit fancy.
Ingredients You’ll Need for Creamy Roasted Garlic Tomato Soup
When it comes to making creamy roasted garlic tomato soup, the beauty is in the simplicity. This recipe uses wholesome, everyday ingredients, but when treated with just a little care—like roasting tomatoes and garlic until caramelized—they transform into something extraordinary. Let’s take a closer look at what you’ll need:
- Fresh Tomatoes (about 2 pounds) – Roma or vine-ripened tomatoes are best. Their natural sweetness intensifies during roasting, giving the soup a deep, rich flavor. If tomatoes aren’t in season, you can swap in canned San Marzano tomatoes for a similar result. (I sometimes use them in my white bean tomato soup when I want a pantry-friendly option.)
- Garlic (1 whole head) – Roasted garlic is the star of this dish. Once roasted, the cloves become soft, buttery, and almost sweet, adding a mellow richness to the soup. Don’t skimp—this step makes all the difference.
- Onion (1 small, chopped) – Onions lay the foundation for flavor, giving the soup its savory balance. Yellow or white onions work best here.
- Olive Oil (about 2 tablespoons) – Used for both roasting and sautéing, olive oil adds body and a touch of earthiness that ties everything together.
- Broth (2 cups, vegetable or chicken) – This is the liquid base of your soup. Vegetable broth keeps it vegetarian, while chicken broth adds a little more richness.
- Heavy Cream (½ cup) – Cream makes the soup velvety and indulgent. If you’re looking for a dairy-free option, coconut milk can be swapped in without losing the luxurious texture.
- Fresh Basil Leaves (¼ cup) – Basil adds a bright, herbal note that lifts the roasted flavors. Add it at the blending stage for the freshest taste.
- Seasonings – Salt and black pepper are must-haves, but don’t be afraid to finish with a sprinkle of red pepper flakes if you like a little kick.
What I love about these ingredients is that they’re humble, accessible, and yet together, they create a soup that feels like something you’d order at a charming little café. Plus, the recipe is flexible—perfect for home cooks who want both comfort and creativity in the kitchen.
How to Make Creamy Roasted Garlic Tomato Soup (Step by Step)
Making creamy roasted garlic tomato soup is easier than you think—it just requires a little patience while the oven works its magic. Here’s a detailed, step-by-step guide to walk you through the process.
Step 1: Preheat Your Oven
Set your oven to 400°F (200°C). This high temperature is perfect for coaxing out the natural sweetness of tomatoes and mellowing the garlic. Line a baking sheet with parchment paper so cleanup is a breeze.
Step 2: Prepare the Tomatoes
Take about 2 pounds of fresh Roma or vine-ripened tomatoes and cut them in half lengthwise. Arrange them cut-side up on your baking sheet. Drizzle with a tablespoon of olive oil, then sprinkle with salt and freshly cracked black pepper. The seasoning may seem simple, but it allows the roasted flavor to really shine.
Step 3: Roast the Garlic
Cut the very top off a whole head of garlic to expose the cloves. Drizzle it with olive oil, wrap it in foil, and place it on the baking sheet beside the tomatoes. Roast everything for 30–35 minutes. The tomatoes should look caramelized and slightly shriveled, while the garlic will be soft and golden. (Pro tip: resist the urge to pull them out too early—this deep roast is what gives the soup its signature flavor.)
Step 4: Sauté the Onion
While the roasted ingredients are cooling slightly, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it’s soft and fragrant. This step builds a flavorful base for your soup.
Step 5: Add the Roasted Goodness
Carefully squeeze the roasted garlic cloves out of their papery skins into the pot—it should come out like a paste. Add the roasted tomatoes and any juices from the pan. Stir in 2 cups of broth (vegetable for a lighter option or chicken for extra richness) along with the fresh basil leaves.
Step 6: Blend Until Smooth
Use an immersion blender right in the pot to blend everything into a silky-smooth consistency. If you don’t have one, carefully transfer the soup in batches to a regular blender. Blend until it’s completely smooth, then return it to the pot.
Step 7: Make It Creamy
Pour in ½ cup of heavy cream (or coconut milk if you’re going dairy-free). Stir well, and let the soup simmer gently for another 5–10 minutes so the flavors meld together. Taste and adjust seasoning with more salt, pepper, or a pinch of red pepper flakes if you want a little heat.
Step 8: Serve and Garnish
Ladle the soup into bowls. Garnish with a drizzle of cream, a few roasted cherry tomatoes, or a sprinkle of fresh basil. A piece of crusty bread or a grilled cheese sandwich on the side makes this meal complete. (If you’re a fan of cozy soups like this one, you’ll also love my slow cooker chicken stew recipe for those nights when you want the comfort of a one-pot meal simmering away.)
Tips and Tricks for Perfect Creamy Roasted Garlic Tomato Soup
- Use ripe tomatoes. The sweeter they are, the better your soup will taste.
- Don’t rush the roast. Caramelization is where the magic happens.
- Blend in batches. If using a blender, don’t overfill—it can get messy.
- Make it your own. Swap basil for thyme, or add red pepper flakes for a kick.
- Pair smartly. A grilled cheese dunked into this soup is practically non-negotiable.
Storage
- Fridge: Store leftovers in an airtight container up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight and reheat gently with a splash of broth or cream.
FAQs
Can I use canned tomatoes?
Yes! Roasting fresh tomatoes is wonderful, but canned San Marzano tomatoes will still give you a beautiful flavor.
What if I don’t have cream?
Coconut milk or even half-and-half works nicely for a lighter option.
Can I make this in advance?
Absolutely. In fact, it often tastes even better the next day.
Conclusion
This creamy roasted garlic tomato soup isn’t just a recipe—it’s a ritual of slowing down and savoring. Whether you serve it on a quiet night at home or as a starter for friends, it will leave your kitchen smelling like heaven and your soul feeling nourished. So go ahead, roast those tomatoes, squeeze that garlic, and stir up some comfort.
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Creamy Roasted Garlic Tomato Soup – The Ultimate Cozy Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Creamy Roasted Garlic Tomato Soup is rich, comforting, and packed with deep, roasted flavors. Fresh tomatoes and garlic are oven-roasted to enhance their sweetness, then blended into a velvety-smooth soup with fresh basil, cream, and broth. Perfect for cozy nights, light lunches, or an elegant appetizer, this soup is a delicious homemade alternative to store-bought versions.
Ingredients
- 2 lbs fresh tomatoes (Roma or vine-ripened), halved
- 1 whole head of garlic
- 1 small onion, chopped
- 2 tbsp olive oil
- 2 cups vegetable or chicken broth
- ½ cup heavy cream (or coconut milk for dairy-free option)
- ¼ cup fresh basil leaves
- Salt and black pepper to taste
- ½ tsp red pepper flakes (optional, for heat)
Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the halved tomatoes on the baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper.
3. Cut the top off the head of garlic, drizzle with 1 tbsp olive oil, and wrap in foil. Place on the baking sheet with the tomatoes.
4. Roast for 30–35 minutes, until the tomatoes are caramelized and the garlic is soft. Let cool slightly.
5. In a large pot, heat 1 tbsp olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until soft.
6. Squeeze the roasted garlic cloves from their skins into the pot. Add the roasted tomatoes, broth, and basil.
7. Blend using an immersion blender until smooth (or transfer to a blender in batches).
8. Return to the pot, stir in the heavy cream, and let simmer for 5–10 minutes to blend flavors. Adjust seasoning if needed.
9. Serve warm, garnished with fresh basil, a drizzle of cream, or crispy roasted cherry tomatoes.
Notes
For a dairy-free version, use coconut milk instead of heavy cream.
Serve with grilled cheese or crusty bread for a satisfying meal.
To store, refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: tomato soup, roasted garlic soup, creamy tomato soup, vegetarian soup, cozy meals
