I recently made this creamy roasted garlic tomato soup, and I have to say, it’s one of the coziest dishes I’ve whipped up in my kitchen. The moment I roasted the garlic and tomatoes, the aroma completely filled my home, making me feel instantly comforted.
I love how velvety and rich it turned out, yet still light enough to enjoy any time. Pairing it with a gooey grilled cheese sandwich felt like pure magic.
If you’re in the mood for a hearty dinner, you can also enjoy a Garlic Parmesan Chicken Pasta Bake Recipe alongside this soup for a full comforting meal. This recipe has quickly become my go-to for chilly evenings or a satisfying lunch.
Ingredients
To make this soup perfectly creamy and flavorful, here’s what I use:
- Tomatoes – 3–4 lbs, a mix of large and cherry tomatoes for a balance of sweetness and acidity. I like using colorful tomatoes for a visually stunning soup.
- Garlic – 2 bulbs, roasted to bring out mellow, rich flavor. Roasting enhances its natural sweetness.
- Onion – 1 medium, yellow, white, or red works. Adds a subtle depth to the base.
- Extra virgin olive oil – 2–3 tablespoons, a good-quality EVOO elevates the roasted flavor.
- Heavy cream – 1 cup, organic is best for richness. Coconut cream works for a vegan option.
- Vegetable stock – 3 cups, low-sodium if store-bought to control salt levels.
- Tomato paste – 2 tablespoons, enhances flavor and gives the soup a vibrant color.
- Herbs and seasonings – 1 teaspoon each of salt and pepper, plus optional herbs like thyme or basil for extra aroma.
Note: Serves 6–8
Variations
You can easily adapt this recipe to suit your dietary preferences or add exciting flavors:
- Vegan: Swap heavy cream for full-fat coconut milk or cream.
- Sugar-free: Skip any added sweeteners; roasted tomatoes provide natural sweetness.
- Flavor enhancers: Add smoked paprika, chili flakes, or fresh basil for a unique twist.
- Low-fat: Use unsweetened almond milk instead of cream for a lighter soup.
- For dessert after this cozy meal, you can try a delightful Apple Crisp Cheesecakes Recipe to finish on a sweet note.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
Equipment You Need
- Baking sheet – for roasting tomatoes and garlic.
- Blender or immersion blender – to puree the soup until velvety smooth.
- Large pot or saucepan – for simmering the blended soup.
- Knife and cutting board – for chopping onions and prepping tomatoes.
- Wooden spoon or spatula – for stirring ingredients while cooking.
How to Make Creamy Roasted Garlic Tomato Soup
Roast the Tomatoes and Garlic
Preheat your oven and spread the tomatoes and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast until the tomatoes blister and garlic softens. This step intensifies their natural sweetness.
Prepare the Soup Base
In a large pot, sauté chopped onions in olive oil until translucent. Once soft, add roasted tomatoes, garlic, tomato paste, and vegetable stock. Let the flavors meld together over medium heat.
Blend to Creamy Perfection
Use an immersion blender or regular blender to puree the soup until smooth. Return to the pot, stir in cream, and simmer gently to thicken slightly. Taste and adjust seasoning as needed.
Additional Tips for Making this Recipe Better
From my experience, small tweaks make a big difference:
- I always roast garlic with the skin on to prevent burning and make it easier to squeeze out later.
- Using a mix of tomato varieties adds complexity to the soup.
- Letting the soup sit for 10–15 minutes before serving helps flavors meld beautifully.
- I sometimes sprinkle a pinch of smoked paprika for an extra cozy depth.
How to Serve Creamy Roasted Garlic Tomato Soup
Serving this soup is half the fun! Pour it into colorful bowls for a vibrant presentation. I love topping it with a drizzle of cream, fresh basil leaves, or crunchy croutons. Pair it with grilled cheese sandwiches or garlic bread for a comforting meal.
Nutritional Information
Here’s a snapshot of the nutritional benefits for one serving:
- Calories: 220
- Protein: 4g
- Carbohydrates: 14g
- Fat: 18g
Make Ahead and Storage
Storing
I store leftover soup in an airtight container in the fridge for up to 4 days.
Freezing
This soup freezes well for up to 3 months. I freeze in individual portions for easy reheating.
Reheating
Reheat gently on the stovetop over medium heat to prevent cream from separating, stirring occasionally.
Why You’ll Love This Recipe
Here’s why I keep coming back to this soup:
- It’s creamy, velvety, and deeply flavorful in every spoonful.
- Quick and simple, yet feels gourmet.
- Kid-friendly and family-approved, perfect for any meal.
- Flexible with vegan and low-fat options.
- Pairs beautifully with grilled cheese, croutons, or a fresh salad.
This creamy roasted garlic tomato soup is a comforting, flavorful dish that’s perfect for any occasion. Once you try it, I promise it’ll become a staple in your kitchen just like it did in mine.
Creamy Roasted Garlic Tomato Soup Recipe
Ingredients
Method
- Preheat your oven and spread the tomatoes and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast until the tomatoes blister and garlic softens. This step intensifies their natural sweetness.
- In a large pot, sauté chopped onions in olive oil until translucent. Once soft, add roasted tomatoes, garlic, tomato paste, and vegetable stock. Let the flavors meld together over medium heat.
- Use an immersion blender or regular blender to puree the soup until smooth. Return to the pot, stir in cream, and simmer gently to thicken slightly. Taste and adjust seasoning as needed.
Notes
- I always roast garlic with the skin on to prevent burning and make it easier to squeeze out later.
- Using a mix of tomato varieties adds complexity to the soup.
- Letting the soup sit for 10–15 minutes before serving helps flavors meld beautifully.
- I sometimes sprinkle a pinch of smoked paprika for an extra cozy depth.
