Name: Creamy Roasted Garlic Tomato Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 lbs ripe tomatoes (Roma or vine-ripened), halved; 1 head of garlic; 1 medium yellow onion, chopped; 2 tbsp olive oil; Salt and pepper, to taste; 1 tsp dried oregano or thyme; 2 cups vegetable broth (or chicken broth); 1/2 cup heavy cream (or coconut cream for dairy-free option); 1 tbsp tomato paste (optional, for deeper flavor); Fresh basil, for garnish (optional)

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Creamy Roasted Garlic Tomato Soup is one of those cozy, soul-warming dishes I love to make when the weather cools down or I just need something comforting and flavorful. Roasting the garlic and tomatoes brings out their natural sweetness, and blending them into a smooth, velvety soup creates something that’s both elegant and deeply satisfying.

Why You’ll Love This Recipe

I like this recipe because it’s simple, made mostly with pantry staples, and has a depth of flavor you don’t get from a basic tomato soup. Roasting the garlic mellows out its bite and turns it buttery-soft, while the tomatoes caramelize beautifully in the oven. It’s the perfect balance of tangy, savory, and creamy, and it’s easy to pair with grilled cheese, crusty bread, or a simple salad. Creamy Roasted Garlic Tomato Soup

Ingredients

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

2 lbs ripe tomatoes (Roma or vine-ripened), halved
1 head of garlic
1 medium yellow onion, chopped
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano or thyme
2 cups vegetable broth (or chicken broth)
½ cup heavy cream (or coconut cream for dairy-free option)
1 tablespoon tomato paste (optional, for deeper flavor)
Fresh basil for garnish (optional)

Directions

I preheat the oven to 400°F.
I slice the top off the head of garlic to expose the cloves, drizzle it with a little olive oil, wrap it in foil, and place it on a baking sheet along with the halved tomatoes (cut side up). I drizzle the tomatoes with olive oil, sprinkle with salt, pepper, and oregano.
I roast everything for about 35–40 minutes until the tomatoes are soft and slightly caramelized, and the garlic is golden and fragrant.
While those roast, I sauté the chopped onion in a large pot with a bit of oil over medium heat until soft and translucent.
I squeeze the roasted garlic out of its skin into the pot, then add the roasted tomatoes and any juices from the pan.
I stir in the broth and tomato paste (if using) and bring the soup to a gentle simmer for 10–15 minutes.
I use an immersion blender to puree the soup until smooth (or transfer it in batches to a regular blender).
I stir in the cream and simmer for another 5 minutes. I taste and adjust seasoning as needed.
I serve hot, garnished with fresh basil, a swirl of cream, or croutons if I’m feeling fancy.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: About 55 minutes

Variations

Sometimes I toss in a pinch of red pepper flakes for a little kick, or I add roasted red bell peppers for a smokier depth. For a vegan version, I use coconut milk instead of heavy cream. If I want a thicker soup, I reduce the broth slightly or add a peeled potato to the simmering pot before blending.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stove over medium heat or in the microwave. This soup also freezes beautifully—just cool it completely, pour into freezer-safe containers, and freeze for up to 3 months. I thaw overnight in the fridge before reheating.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, when fresh tomatoes aren’t in season, I use two 14.5 oz cans of whole or crushed tomatoes. I still roast the garlic and add the canned tomatoes straight to the pot with the onions.

What’s the best way to roast garlic?

I slice the top off the head, drizzle with olive oil, wrap it in foil, and roast at 400°F for 35–40 minutes until the cloves are soft and golden.

Can I make this soup dairy-free?

Definitely. I use full-fat coconut milk, oat cream, or cashew cream to keep it creamy without the dairy.

Do I need a blender?

I usually use an immersion blender directly in the pot for convenience, but a standard blender works too—I just let the soup cool slightly before blending in batches.

Can I add protein?

Yes, I sometimes stir in cooked white beans or shredded chicken to make it more filling. It also pairs well with a grilled cheese sandwich or baked tofu croutons.

Conclusion

Creamy Roasted Garlic Tomato Soup is a rich, flavorful twist on the classic, and it’s one I keep coming back to. Roasting the garlic and tomatoes brings a depth that canned versions just can’t match. It’s comforting, simple, and perfect for slow lunches, quick dinners, or even freezing for later. Every spoonful is warm, cozy goodness.