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Creamy Roasted Garlic Tomato Soup Recipe
Ash Tyrrell

Creamy Roasted Garlic Tomato Soup Recipe

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.
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Total Time 55 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.