Description
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210
- Sugar: 9g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
