If you’re craving something that bursts with rich, comforting flavors, this Creamy Roasted Tomato and Garlic Soup Recipe is an absolute treasure to have in your kitchen repertoire. It takes simple, fresh ingredients like ripe tomatoes, fragrant garlic, and aromatic herbs and transforms them into a velvety, soul-soothing bowl of warmth. Whether you’re seeking a cozy lunch or an elegant starter for dinner, this soup delivers creamy goodness with a hint of roasted depth that will keep you coming back for more. The perfect blend of smoky sweetness and creaminess makes this recipe a standout for any season.
Ingredients You’ll Need
This Creamy Roasted Tomato and Garlic Soup Recipe calls for a handful of straightforward ingredients that come together to create magic. Each one plays a vital role in creating the deep flavors, creamy texture, and inviting color that make this soup so irresistible.
- 6 cups fresh tomatoes, quartered: Choose ripe, vibrant tomatoes for natural sweetness and bright color.
- 1 whole head of garlic, unpeeled: Roasting mellows the garlic’s pungency and adds a subtle, caramelized depth.
- 2 tablespoons olive oil, divided: Adds richness and helps with roasting and sautéing.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- 1 medium onion, chopped: Provides a gentle sweetness and a bit of body when sautéed.
- 1/2 teaspoon dried oregano: Brings an earthy, herbal nuance that complements the tomatoes beautifully.
- 1/4 teaspoon red pepper flakes (optional): Adds a subtle kick without overpowering the dish.
- 4 cups vegetable broth (or chicken broth): Acts as a flavorful base for the soup.
- 1/2 cup heavy cream (or coconut milk for dairy-free): Creates that luscious, creamy finish that makes this recipe unforgettable.
- 1 tablespoon fresh basil, chopped: Perfect fresh garnish that adds brightness and a burst of herbaceous aroma.
How to Make Creamy Roasted Tomato and Garlic Soup Recipe
Step 1: Roast the Tomatoes and Garlic
Start by preheating your oven to 400°F (200°C). Roasting the tomatoes and garlic is where much of the magic begins. Spread the quartered tomatoes and unpeeled garlic cloves onto a large baking sheet. Drizzle them with one tablespoon of olive oil, then sprinkle with salt and pepper. The roasting process caramelizes the natural sugars in the tomatoes and garlic, enhancing their sweet and smoky flavor.
Step 2: Roast and Stir
Place the baking sheet in the oven and roast for 25 to 30 minutes. Toss the tomatoes and garlic halfway through so they cook evenly and develop a beautiful golden color. You’ll know they’re ready when the tomatoes soften and the garlic cloves turn fragrant and golden. This step is essential for unlocking the deepest flavors in the soup.
Step 3: Cool and Peel Garlic
Once roasted, remove the tomatoes and garlic from the oven and let them cool slightly. When the garlic is cool enough to handle, squeeze the cloves out of their skins and discard the peel. The roasted garlic will be soft, mild, and sweet — the perfect addition to your soup base.
Step 4: Sauté the Onion
While the tomatoes and garlic roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for around 5 to 6 minutes until it becomes translucent and tender. This step layers in gentle sweetness and depth, setting the stage for the soup’s savory profile.
Step 5: Add Roasted Vegetables and Seasonings
Stir in the roasted tomatoes and peeled garlic with the softened onions. Add the dried oregano, red pepper flakes if you like a touch of heat, and a pinch of salt and pepper. Let everything mingle for a few minutes to marry the flavors.
Step 6: Simmer with Broth
Pour in the vegetable or chicken broth and bring the mixture to a simmer. Allow it to cook gently for 10 to 15 minutes. This simmering helps the flavors meld and gives the soup a rich, harmonious taste that you won’t find from canned soups.
Step 7: Blend Until Smooth
Use an immersion blender right in the pot to puree the soup to a smooth, creamy consistency. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches, blending until velvety. Just be careful with the hot liquid!
Step 8: Finish with Cream
Stir in the heavy cream (or coconut milk for a dairy-free spin) and cook for another 5 minutes on low heat. This step creates the silky texture and luscious richness that defines this Creamy Roasted Tomato and Garlic Soup Recipe. Taste and adjust seasoning as needed, then it’s ready to serve.
How to Serve Creamy Roasted Tomato and Garlic Soup Recipe
Garnishes
A simple sprinkle of freshly chopped basil adds a pop of color and aromatic freshness, perfectly balancing the soup’s deep, roasted flavors. You can also add a drizzle of good olive oil or a dollop of sour cream for extra indulgence.
Side Dishes
This soup pairs wonderfully with crusty bread for dunking or a grilled cheese sandwich, making it a cozy and complete meal. A crisp green salad can also be a welcome light companion to cut through the creaminess.
Creative Ways to Present
For gatherings, serve the soup in small cups or shot glasses as a sophisticated appetizer. Swirl in some pesto or toasted pine nuts for an elegant touch. Or top with crispy bacon bits for a smokier flair to surprise your loved ones.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after resting, so leftovers taste even better the next day.
Freezing
You can freeze the Creamy Roasted Tomato and Garlic Soup Recipe for up to 3 months. Leave out the cream if you plan to freeze it; add it fresh when reheating for the best texture and flavor.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. Avoid boiling once the cream has been added to maintain that smooth, rich quality.
FAQs
Can I use canned tomatoes instead of fresh?
While fresh tomatoes provide the best natural sweetness and color, you can use canned whole peeled tomatoes if fresh aren’t available. Just be sure to roast them on the stove or under the broiler to develop similar caramelized flavors.
Is there a dairy-free option for the cream?
Absolutely! Substitute heavy cream with full-fat coconut milk or cashew cream to keep the soup creamy without any dairy while still maintaining a rich texture.
How spicy is the soup with red pepper flakes?
The 1/4 teaspoon of red pepper flakes adds only a gentle warmth and won’t overpower the other flavors. If you prefer milder soup, feel free to omit them entirely.
What kind of blender works best for this soup?
An immersion blender is ideal for convenience and safety when blending hot soup right in the pot. If you don’t have one, a standard blender works fine—just blend in small batches and be cautious with hot liquids to avoid burns.
Can I make this soup ahead for a party?
Definitely! This soup improves with time as the flavors meld together. Prepare it a day in advance, store refrigerated, and gently reheat before serving. Garnish fresh just before presenting to guests.
Final Thoughts
This Creamy Roasted Tomato and Garlic Soup Recipe is one of those dishes that feels like a warm hug from a dear friend. It’s simple enough for a weeknight but elegant enough to impress anyone at your table. I truly hope you give this recipe a try — it’s a joyful way to celebrate the humble tomato and create something irresistibly cozy and delicious.
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: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Roasted Tomato and Garlic Soup is a comforting, flavorful dish that combines the sweetness of oven-roasted tomatoes and garlic with a smooth, creamy texture. Enhanced with sautéed onions, herbs, and a touch of cream, this soup is perfect for a cozy meal and can be made dairy-free by using coconut milk.
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 and 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 oven: Set your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic.
- Prepare vegetables: On a large baking sheet, spread out the quartered tomatoes and unpeeled garlic cloves. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
- Roast: Place the baking sheet in the oven and roast for 25-30 minutes until tomatoes are soft and caramelized and garlic is fragrant and golden, stirring halfway through for even roasting.
- Cool and peel garlic: Remove from oven and allow the roasted vegetables to cool slightly. Carefully peel the skins off the garlic cloves and discard the skins.
- Sauté onions: While roasting, heat 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 peeled garlic and roasted tomatoes to the pot with the onions and stir to combine.
- Season: Mix in dried oregano, red pepper flakes if using, and adjust salt and pepper. Stir and allow flavors to meld for 2-3 minutes.
- Add broth and simmer: Pour in vegetable broth and bring to a simmer. Let cook for 10-15 minutes to blend flavors.
- Blend soup: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches with a blender, taking care with hot liquids.
- Add cream: Stir in heavy cream or coconut milk and continue simmering for 5 minutes. Adjust seasoning as needed.
- Serve: Ladle into bowls, garnish with fresh basil, and serve warm. Pair with crusty bread or grilled cheese for a satisfying meal.
Notes
- For a dairy-free option, substitute heavy cream with coconut milk.
- Red pepper flakes are optional and can be adjusted to taste for added heat.
- Be cautious when blending hot liquids to avoid splattering; blend in small batches if necessary.
- Use fresh, ripe tomatoes for the best flavor.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
