Creamy Roasted Garlic Tomato Soup Recipe
There’s nothing quite like a bowl of Creamy Roasted Garlic Tomato Soup on a cozy evening—it’s the ultimate marriage of sweet, sun-ripened tomatoes and mellow, caramelized garlic that come together in a velvety, nourishing hug. This soup captures the essence of comfort food, transforming simple, wholesome ingredients into something truly special that tastes like it’s been simmered with love for hours. Whether you want a go-to for chilly nights or a show-stopper for a lunch with friends, Creamy Roasted Garlic Tomato Soup promises big flavor and soul-warming satisfaction every time.
Ingredients You’ll Need
This recipe leans into simple, honest ingredients—each one bringing depth, creaminess, and a pop of color to your bowl. Here’s what makes Creamy Roasted Garlic Tomato Soup not just delicious, but absolutely irresistible.
- Ripe tomatoes (2 pounds, halved): The heart and soul of this soup, fresh tomatoes offer unbeatable sweetness and bright flavor.
- Head of garlic (1): Roasting transforms sharp garlic into a spreadable, earthy treasure, adding body and a gentle nuttiness.
- Olive oil (1 tablespoon): Helps caramelize the tomatoes and garlic, while lending a rich mouthfeel.
- Salt and pepper (to taste): Heightens all the natural flavors—don’t skip tasting for seasoning at the end!
- Butter (1 tablespoon): Adds a luxurious, silky note when sautéing the onion, essential for depth.
- Medium yellow onion (1, chopped): A gentle sweetness and background richness come from perfectly softened onions.
- Dried basil (1 teaspoon): Offers herby brightness that echoes and lifts up the tomatoes.
- Sugar (1 teaspoon, optional): Just a touch balances any tomato acidity, so add if your tomatoes need a little extra sweetness!
- Tomato paste (1 tablespoon): Intensifies the tomato presence and adds gorgeous color.
- Vegetable broth (2 cups): Brings the soup together with savory undertones and rounds out texture.
- Heavy cream (½ cup): The magic swirl that makes everything smooth and utterly comforting.
- Fresh basil for garnish (optional): A fresh, aromatic finish that wakes up every spoonful.
How to Make Creamy Roasted Garlic Tomato Soup
Step 1: Roast the Tomatoes and Garlic
Preheat your oven to 400°F (200°C). Take your halved tomatoes and arrange them cut side up on a baking sheet lined with parchment paper for easy cleanup. Slice just the very top off the garlic head to reveal the cloves, drizzle it with a touch of olive oil, and wrap it snugly in foil. Set that little garlic bundle on the same tray as your tomatoes. Drizzle the tomatoes with olive oil, season with salt and pepper, and slide everything into the oven. Roast for 35 to 40 minutes, until the tomatoes are lightly charred and collapsing, and the garlic is gorgeously tender.
Step 2: Sauté the Onions and Build Flavor
While your kitchen fills with the most amazing roasted aroma, melt butter in a large pot over medium heat. Toss in the chopped onion and cook, stirring occasionally, for about 5 to 6 minutes—just until they become soft, golden, and fragrant (not browned). Now stir in the dried basil and sugar (if the tomatoes need extra sweetness), along with the tomato paste. Give this a minute to bloom and deepen the flavors; you’ll be amazed how much flavor develops in this quick step.
Step 3: Add Roasted Goodness and Simmer
Carefully squeeze the roasted garlic cloves out of their skins—they’ll be soft and almost buttery at this point—and add them straight to the pot. Pile in all those roasted tomatoes, making sure to pour in any rich, sweet juices from the tray. Next up is the vegetable broth: add it to the pot, give everything a gentle stir, and let your Creamy Roasted Garlic Tomato Soup base come to a lively simmer. Let it bubble gently for 10 to 15 minutes to let the flavors meld into pure comfort.
Step 4: Blend Until Smooth
Time to create that signature creamy texture! Use an immersion blender right in the pot (careful—hot soup likes to splash!) and blend until silky smooth. If you’re using a countertop blender, work in batches, and remember to vent the lid slightly to let steam escape. Once blended, take a second to marvel at that vibrant color and luscious texture. If you like a completely velvety finish, you can strain the soup through a fine mesh sieve, but it’s completely optional.
Step 5: Finish with Cream and Seasonings
Take the soup off the heat and stir in your heavy cream for that iconic, dreamy richness. Taste and adjust with salt and pepper until it’s just right for you. Your Creamy Roasted Garlic Tomato Soup is ready to make its entrance—warm, vibrant, and beautifully comforting.
How to Serve Creamy Roasted Garlic Tomato Soup
Garnishes
Finish each bowl with a swirl of extra heavy cream, a little drizzle of olive oil, and a scatter of fresh basil leaves. For extra flair, try crispy croutons, freshly cracked pepper, or parmesan curls—the possibilities are as flexible and fun as your mood!
Side Dishes
Nothing pairs more perfectly than a golden, gooey grilled cheese sandwich dunked into this Creamy Roasted Garlic Tomato Soup. If you want to mix things up, offer a hunk of warm sourdough, a bright garden salad, or a handful of cheesy garlic breadsticks for that complete comfort food experience.
Creative Ways to Present
Take things up a notch by serving your soup in rustic bread bowls for a dramatic twist, or pour into small cups for an appetizer shooter at your next dinner party. You can even layer in a spoonful of pesto or a sprinkle of chili flakes for a cheeky flavor upgrade—this soup loves to play dress-up!
Make Ahead and Storage
Storing Leftovers
Cool any extra Creamy Roasted Garlic Tomato Soup to room temperature, then transfer to an airtight container and refrigerate. It keeps beautifully for up to 4 days, and the flavors deepen over time, making leftovers a genuine treat.
Freezing
This soup is freezer-friendly! For best results, let it cool completely, then portion into freezer-safe bags or containers (leave a little space for expansion). Freeze for up to 3 months; just remember that dairy can sometimes separate, but a good whisk or blend after reheating brings it right back together.
Reheating
Reheat refrigerated or thawed soup gently on the stovetop over medium-low heat, stirring occasionally until steamy and smooth. If it’s thickened up in the fridge, splash in a little more broth or cream until you reach your perfect consistency. Just avoid boiling vigorously, which can dull the flavors or cause the cream to split.
FAQs
Can I use canned tomatoes instead of fresh?
Absolutely! If fresh tomatoes aren’t available, swap in two 15-ounce cans of fire-roasted tomatoes; they deliver great flavor and make this Creamy Roasted Garlic Tomato Soup a true pantry hero any time of year.
How can I make this soup dairy-free?
Just substitute the heavy cream with coconut milk or your favorite plant-based cream. You’ll still get that velvety smooth finish, with a subtle new note that pairs well with the roasted garlic and tomato base.
What’s the best way to get the perfect creamy texture?
The secret is in blending thoroughly! Use an immersion blender for easy pureeing right in the pot, or a countertop blender staged in batches for ultra-smooth soup. For restaurant-level silkiness, strain through a fine mesh sieve.
Can I prepare Creamy Roasted Garlic Tomato Soup ahead of time?
Definitely. This soup is even better after a day or two in the fridge as the flavors deepen and meld beautifully. Just reheat and serve with your favorite garnish whenever you need a quick dose of comfort.
How do I adjust the soup’s thickness?
If you like it thicker, let it simmer uncovered a bit longer to reduce and intensify. For a thinner soup, simply add more vegetable broth or a little water until it reaches the consistency you love.
Final Thoughts
If you’re looking for soul-soothing, vibrant comfort food, Creamy Roasted Garlic Tomato Soup is a must-try. Don’t be surprised if it becomes a new staple in your kitchen—the combination of roasted tomatoes and sweet garlic is pure magic in every spoonful. Enjoy sharing this bowl of coziness with your friends and family!
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Creamy Roasted Garlic Tomato Soup Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, comforting flavors of this creamy roasted garlic tomato soup. The combination of roasted tomatoes and garlic creates a velvety texture with a subtle sweetness, perfect for a cozy meal.
Ingredients
Roasted Tomatoes:
- 2 pounds ripe tomatoes, halved
Roasted Garlic:
- 1 head of garlic
- 1 tablespoon olive oil
Soup Base:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 1 teaspoon dried basil
- 1 teaspoon sugar (optional)
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- ½ cup heavy cream
- Fresh basil for garnish (optional)
Instructions
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Roast tomatoes and garlic wrapped in foil for 35–40 minutes.
- Prepare the Soup Base: Cook onion in butter, add basil, sugar, and tomato paste. Add roasted vegetables, broth, and simmer for 10–15 minutes.
- Blend and Serve: Puree the soup, stir in cream, adjust seasoning, and serve garnished with basil.
Notes
- For a dairy-free version, substitute coconut milk or a plant-based cream.
- You can use canned tomatoes if needed—two 15-ounce cans of fire-roasted tomatoes work well.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280
- Sugar: 10g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg
