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Creamy Roasted Garlic Tomato Soup

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This creamy roasted garlic tomato soup is cozy, comforting, and full of depth. Roasted garlic and tomatoes are blended with broth and cream into a smooth, velvety soup that’s perfect for pairing with bread, salad, or a grilled cheese.

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)

Instructions

  1. Preheat oven to 400°F.
  2. Slice the top off the head of garlic to expose cloves. Drizzle with olive oil, wrap in foil, and place on a baking sheet with halved tomatoes (cut side up). Drizzle tomatoes with olive oil, season with salt, pepper, and oregano.
  3. Roast for 35–40 minutes until tomatoes are soft and caramelized, and garlic is golden.
  4. Sauté onion in a large pot with olive oil over medium heat until soft.
  5. Squeeze roasted garlic into the pot. Add roasted tomatoes and pan juices.
  6. Stir in broth and optional tomato paste. Simmer 10–15 minutes.
  7. Blend soup until smooth using immersion or regular blender.
  8. Stir in cream and simmer 5 minutes. Adjust seasoning to taste.
  9. Serve hot, garnished with basil, cream, or croutons.

Notes

  • Add red pepper flakes for spice or roasted red peppers for smokiness.
  • For vegan, use coconut milk instead of cream.
  • To thicken, reduce broth or add a potato before blending.
  • Pairs well with grilled cheese or crusty bread.

Nutrition

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