This Creamy Roasted Garlic Tomato Soup delivers everything I want in a comforting bowl—velvety texture, deep roasted flavors, and a gentle kick of spice. With caramelized garlic, ripe tomatoes, and fresh basil blended to perfection, this soup elevates a timeless classic into something truly memorable.
Why You’ll Love This Recipe
I love how roasting the garlic and tomatoes transforms this dish from simple to sublime. The garlic becomes mellow and sweet, the tomatoes rich and savory, and when everything’s blended with cream and herbs, it turns into a soup that’s both hearty and elegant. It’s perfect on its own or served with grilled cheese, and I can easily adjust it to suit vegan or spicy cravings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For Roasting: 2 pounds ripe tomatoes, halved (Roma, heirloom, or San Marzano) 1 head of garlic 1 large yellow onion, peeled and quartered 2 tablespoons olive oil, divided Salt and freshly ground black pepper, to taste 1 teaspoon dried oregano (optional)
For the Soup Base: 1 tablespoon unsalted butter 1 tablespoon olive oil 1 small carrot, peeled and finely chopped 1 celery stalk, finely chopped 1 tablespoon tomato paste 1/2 teaspoon crushed red pepper flakes (optional) 1/4 cup fresh basil leaves 3 cups vegetable broth (or chicken broth) 1/2 cup heavy cream (or coconut milk) 1 teaspoon sugar (optional) Salt and black pepper, to taste
Optional Garnishes: Fresh basil leaves A drizzle of cream or olive oil Croutons or garlic bread Grated Parmesan cheese
Directions
Step 1: Roast the Vegetables I preheat the oven to 400°F (200°C). Then, I arrange halved tomatoes (cut side up), quartered onions, and a whole head of garlic (with the top sliced off) on a parchment-lined baking sheet. I drizzle everything with olive oil, sprinkle with salt, pepper, and oregano (if using), and roast for 35–40 minutes until the tomatoes blister, onions soften, and garlic becomes golden and soft.
Step 2: Sauté the Base While the veggies roast, I melt butter and olive oil in a large pot over medium heat. I add chopped carrot and celery, cooking for about 5–7 minutes. Then I stir in tomato paste and red pepper flakes, cooking another 1–2 minutes to deepen the flavor.
Step 3: Combine and Simmer Once roasting is done, I squeeze the soft garlic cloves out of their skins directly into the pot. I add the roasted tomatoes and onions along with any pan juices. I toss in the basil, pour in the broth, stir well, and bring everything to a simmer for 20 minutes with a partially covered lid.
Step 4: Blend Until Smooth Using an immersion blender, I blend everything right in the pot until silky smooth. If I want an even smoother finish, I strain it through a fine mesh sieve.
Step 5: Finish and Serve I stir in the cream (or coconut milk), season with salt, pepper, and a bit of sugar if needed, and let it gently simmer for 5–10 more minutes. I serve hot, garnished with fresh basil or a drizzle of cream.
Servings and Timing
Yield: 4 to 6 servings Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour
Variations
Vegan Version: I use olive oil instead of butter and coconut milk in place of cream.
Spicy Twist: I add more red pepper flakes or a dash of cayenne.
Smoky Flavor: I add a pinch of smoked paprika or roast the tomatoes over a grill.
Chunky Style: I blend only half the soup for a heartier texture.
Cheesy Finish: I stir in grated Parmesan or top with cheesy croutons.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze the soup in portions for up to 3 months. When reheating, I warm it gently on the stovetop over medium heat, stirring occasionally. I avoid boiling once cream is added to preserve the silky texture.
FAQs
How do I roast garlic without it burning?
I always wrap the garlic head in foil with a drizzle of olive oil and roast it alongside the tomatoes. This method keeps it moist and prevents burning.
Can I use canned tomatoes instead of fresh?
Yes, when fresh tomatoes aren’t in season, I use a good quality canned variety like San Marzano. I sometimes mix both for added flavor depth.
What’s the best way to blend the soup safely?
If I’m using a countertop blender, I let the soup cool slightly, blend in batches, and make sure to vent the lid to let steam escape. Otherwise, I stick with an immersion blender directly in the pot.
Can I make this soup dairy-free?
Absolutely. I use olive oil instead of butter and full-fat coconut milk instead of cream. It still comes out rich and satisfying.
How can I make the soup thicker?
For a thicker texture, I reduce the broth slightly or add an extra spoonful of tomato paste. Sometimes I blend in a small boiled potato or a few soaked cashews for added body.
Conclusion
This Creamy Roasted Garlic Tomato Soup is everything I crave when I need warmth in a bowl. It’s simple, cozy, and full of deep, roasted flavor. Whether I’m serving it as a weeknight dinner or as a starter for guests, it always hits the mark—and the leftovers are just as good, if not better. Once I’ve made it from scratch, I find it hard to go back to the canned stuff.
This Creamy Roasted Garlic Tomato Soup combines the deep, caramelized flavor of roasted tomatoes and garlic with the silky richness of cream and basil for a comforting, restaurant-worthy soup perfect for any season.
Ingredients
2 pounds ripe tomatoes, halved (Roma, heirloom, or San Marzano)
1 head of garlic
1 large yellow onion, peeled and quartered
2 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
1 teaspoon dried oregano (optional)
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 tablespoon tomato paste
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup fresh basil leaves
3 cups vegetable broth (or chicken broth)
1/2 cup heavy cream (or coconut milk)
1 teaspoon sugar (optional)
Fresh basil leaves, for garnish
A drizzle of cream or olive oil, for serving
Croutons or garlic bread, for serving
Grated Parmesan cheese, optional
Instructions
Preheat oven to 400°F (200°C). Arrange halved tomatoes (cut side up), quartered onions, and a whole head of garlic (top sliced off) on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and oregano if using. Roast for 35–40 minutes until tomatoes blister and garlic is soft.
Meanwhile, heat butter and olive oil in a large pot over medium heat. Add carrot and celery, cooking 5–7 minutes until softened. Stir in tomato paste and red pepper flakes; cook 1–2 minutes to deepen the flavor.
Once vegetables are roasted, squeeze the garlic cloves from their skins into the pot. Add roasted tomatoes and onions along with any pan juices. Add basil and broth. Bring to a simmer, partially cover, and cook for 20 minutes.
Use an immersion blender to blend the soup until smooth. For an extra silky texture, strain through a fine mesh sieve.
Stir in cream (or coconut milk), season with salt, pepper, and sugar if desired, and simmer gently for 5–10 minutes. Serve hot, garnished with basil, a drizzle of cream, or croutons.
Notes
Wrap garlic in foil when roasting to prevent burning.
Use canned San Marzano tomatoes if fresh are unavailable.
For vegan soup, replace butter with olive oil and cream with coconut milk.
Add red pepper flakes or cayenne for spice, or smoked paprika for a smoky note.
For thicker soup, reduce broth or blend in boiled potato or soaked cashews.
