If you’re craving a bowl of comfort that bursts with vibrant, rich flavors, the Creamy Roasted Tomato and Garlic Soup Recipe is exactly what you need. This soup effortlessly combines the natural sweetness of roasted tomatoes with the mellow depth of caramelized garlic, all balanced by a touch of creaminess that warms you from the inside out. Whether you’re making a simple lunch or setting the mood for a cozy dinner, this recipe is your kitchen’s new best friend for a soul-satisfying, luscious meal.
Ingredients You’ll Need
Nothing complicated here—just a handful of fresh, wholesome ingredients that come together beautifully to create a soup that’s both flavorful and silky smooth. Each part plays a vital role, from the juicy tomatoes giving bright acidity to the garlic adding warmth and depth, and cream that rounds everything out with its luscious texture.
- Fresh tomatoes (6 cups, quartered): The star of the dish bringing natural sweetness and vibrant color.
- Whole head of garlic (unpeeled): Roasting softens the pungency and turns it into a mellow, rich flavor enhancer.
- Olive oil (2 tablespoons): Adds a subtle fruity richness and helps with roasting and sautéing.
- Salt and pepper: Essential for balancing and highlighting all the flavors.
- Medium onion (chopped): Provides a savory foundation that deepens the soup’s complexity.
- Dried oregano (1/2 teaspoon): Adds a fragrant herbal note perfect for tomato dishes.
- Red pepper flakes (1/4 teaspoon, optional): Just a pinch brings a gentle hint of heat to invigorate the palate.
- Vegetable or chicken broth (4 cups): Creates the liquid base and layers in savory goodness.
- Heavy cream or coconut milk (1/2 cup): For that luxuriously smooth finish and subtle richness.
- Fresh basil (1 tablespoon, chopped): The fresh garnish that adds brightness and a pop of color.
How to Make Creamy Roasted Tomato and Garlic Soup Recipe
Step 1: Roasting the Tomatoes and Garlic
Begin by setting your oven to 400°F (200°C). Roasting the tomatoes and garlic is the magic that transforms raw ingredients into caramelized, flavor-packed treasures. Spread your quartered tomatoes and unpeeled garlic cloves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper to season them perfectly.
Step 2: Oven-Roasting Perfection
Pop the tray into the oven and let the ingredients roast for 25 to 30 minutes. This gentle heat softens the tomatoes, intensifies their sweetness, and browns the garlic until it’s fragrant and golden. Remember to give everything a stir halfway through to ensure even roasting and avoid any burning.
Step 3: Cooling and Preparing the Garlic
Once out of the oven, let the roasted tomatoes and garlic cool enough to handle. Then, peel the soft garlic cloves – these have now lost their raw bite and become creamy, tender treasures ready to blend into your soup.
Step 4: Sautéing the Onion
While the roasting happens, heat the remaining olive oil in a big pot over medium heat. Toss in the chopped onion and sauté it until it’s soft and translucent—this base layer builds savory flavor and sweetness, setting the stage for our soup.
Step 5: Combining Roasted Veggies
Add the roasted tomatoes and the peeled garlic to your pot with the onions. Stir well – by combining these elements now, you’re creating a harmony of flavors that will deepen as the soup simmers.
Step 6: Seasoning and Simmering
Sprinkle in the oregano, red pepper flakes if you’re using them, and season with salt and pepper. Let it all mingle for a couple of minutes, then pour in the vegetable or chicken broth. Bring everything to a gentle simmer and allow the soup to cook for 10 to 15 minutes so the flavors meld and blossom beautifully.
Step 7: Blending the Soup to Creamy Perfection
This step is where your creamy roasted tomato and garlic soup recipe truly comes alive. Use an immersion blender to puree it until smooth and velvety, or carefully transfer in batches to a blender if you don’t have one. The result is that luscious texture we all dream of in a creamy tomato soup.
Step 8: Adding the Cream and Final Touches
Finish by stirring in the heavy cream or coconut milk to add richness and silkiness. Allow it to warm through for another 5 minutes, then taste and adjust salt and pepper as needed. This final step ensures your soup is perfectly balanced, creamy, and utterly irresistible.
Step 9: Serving Your Soup
Ladle your soup into bowls, garnish with freshly chopped basil, and serve it hot. Whether you want to keep it simple with crusty bread or get indulgent with a grilled cheese sandwich, this soup is your answer for a cozy, comforting meal.
How to Serve Creamy Roasted Tomato and Garlic Soup Recipe
Garnishes
The best garnishes add both flavor and a splash of color. Fresh chopped basil is classic, but feel free to add a drizzle of olive oil, a sprinkle of cracked black pepper, or even a few shavings of Parmesan for extra indulgence. These little touches elevate the presentation and tasting experience.
Side Dishes
This soup pairs beautifully with sides that add crunch or richness. Think a warm piece of crusty bread to dip, a crisp green salad for freshness, or a gooey grilled cheese sandwich to keep things nostalgic and satisfying. Each side brings a balance, making your meal complete and utterly comforting.
Creative Ways to Present
Ready to wow guests or just add some fun to your dinner? Serve the soup in hollowed-out bread bowls or mini ramekins topped with a swirl of cream and fresh basil leaves. For a twist, add toasted pine nuts or a sprinkle of smoked paprika right before serving. These ideas turn a humble soup into an unforgettable dining experience.
Make Ahead and Storage
Storing Leftovers
Leftover creamy roasted tomato and garlic soup is a gift! Once cooled, store it in airtight containers in the fridge for up to 3 days. The flavors often deepen overnight, making the next day’s bowl even more delicious.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or bags, leaving a little headspace for expansion, and freeze for up to 3 months. Just thaw in the fridge overnight before reheating, and you’ll have a quick homemade comfort meal waiting for you anytime.
Reheating
When reheating, warm the soup gently on the stove over medium-low heat, stirring occasionally to keep the cream from separating. If the soup has thickened too much, stir in a splash of broth or water to bring back its perfect silky texture.
FAQs
Can I use canned tomatoes instead of fresh?
Absolutely! While fresh tomatoes give a vibrant flavor and bright color, canned whole or diced tomatoes work well in a pinch. Just opt for high-quality, fire-roasted if possible, to maintain that rich, smoky flavor profile.
Is there a dairy-free alternative for the cream?
Yes! Coconut milk is a fantastic substitute that adds creaminess without dairy. It pairs wonderfully with the roasted garlic and tomatoes for a smooth, satisfying texture and a subtle hint of sweetness.
Can I make this soup spicier?
Definitely. Increase the amount of red pepper flakes or add a dash of cayenne pepper. You can also top the finished soup with a drizzle of spicy chili oil for an extra kick and some color.
How do I prevent the soup from being too watery?
Roasting the tomatoes helps concentrate their flavor and reduces excess moisture. Be sure to roast them well and simmer the soup uncovered if needed to reduce the liquid. Adding cream also thickens and enriches the soup beautifully.
Can I prepare the soup ahead for a dinner party?
For sure! This soup can be made a day ahead and reheated gently before serving. The flavors actually improve with time, making it a stress-free, elegant choice for entertaining.
Final Thoughts
There’s nothing quite like the cozy charm of a homemade soup, and this Creamy Roasted Tomato and Garlic Soup Recipe hits all the right notes with its perfect balance of smoky, sweet, and creamy flavors. Once you try it, it’s sure to become a go-to recipe for chilly nights, casual lunches, or anytime you need a warm hug in a bowl. So grab your tomatoes and garlic, and let this delicious soup bring a touch of love and comfort to your kitchen.
Print
Creamy Roasted Tomato and Garlic Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This creamy roasted tomato and garlic soup is a comforting and flavorful dish featuring caramelized roasted tomatoes and garlic blended into a smooth, velvety base. Enhanced with sautéed onions, herbs, and finished with a touch of cream, this soup is perfect for a cozy meal. It can be made dairy-free using coconut milk and is excellent served with crusty bread or grilled cheese sandwiches.
Ingredients
Vegetables
- 6 cups fresh tomatoes, quartered (about 8–10 medium tomatoes)
- 1 whole head of garlic (about 10–12 cloves), unpeeled
- 1 medium onion, chopped
Seasonings & Oils
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Liquids
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
Garnish
- 1 tablespoon fresh basil, chopped
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic, which will deepen their flavors.
- Prepare the Vegetables: Spread the quartered tomatoes and unpeeled garlic cloves evenly on a large baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
- Roast the Tomatoes and Garlic: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through, until tomatoes are soft and caramelized, and garlic is golden and fragrant.
- Cool and Peel Garlic: Remove the roasted tomatoes and garlic from the oven and let them cool for a few minutes. Once cool enough to handle, peel the skins off the garlic cloves and discard the skins.
- Sauté the Onion: While the vegetables roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add chopped onion and sauté for 5-6 minutes until softened and translucent.
- Add Roasted Vegetables: Add the roasted tomatoes and peeled garlic to the pot with the onions. Stir well to combine all ingredients.
- Season the Soup: Stir in dried oregano, red pepper flakes if using, and a pinch of salt and pepper. Let the mixture cook together for 2-3 minutes to meld flavors.
- Add Broth and Simmer: Pour in the vegetable broth and bring the soup to a simmer. Allow it to cook for 10-15 minutes to develop the flavors further.
- Blend the Soup: Use an immersion blender directly in the pot to blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend hot soup cautiously.
- Add Cream and Final Seasoning: Stir in the heavy cream and cook for an additional 5 minutes. Taste the soup and adjust salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh basil. Serve warm with crusty bread or a grilled cheese sandwich for a comforting meal.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk.
- Red pepper flakes are optional and can be adjusted for heat preference.
- Be careful when blending hot liquids to avoid splattering.
- Serve with crusty bread or grilled cheese for a complete meal.
- Leftover soup can be stored refrigerated for up to 3 days.
