Creamy Roasted Garlic Tomato Soup is the ultimate comfort food — velvety, flavorful, and made with slow-roasted tomatoes and caramelized garlic that bring out deep, savory sweetness. Whether you’re cozying up on a chilly night or craving something soul-warming with grilled cheese, this easy comfort classic delivers restaurant-quality flavor right at home.
Why You’ll Love This Creamy Roasted Garlic Tomato Soup
There’s a reason this tomato soup recipe stands out from the rest. Roasting the tomatoes and garlic transforms simple ingredients into something truly special — rich, slightly smoky, and full of depth. You’ll love this soup because:
- It’s creamy without being heavy, and can easily be made dairy-free.
- Roasted garlic adds a sweet, mellow flavor that’s irresistible.
- Perfect for meal prep or freezing for busy weeknights.
- Ready in about an hour, with simple ingredients you probably have on hand.
- Kid-friendly, freezer-friendly, and utterly delicious!
Ingredients for Creamy Roasted Garlic Tomato Soup
For the Roasted Vegetables
- 3 lbs ripe Roma or plum tomatoes, halved
- 2 whole heads of garlic
- 1 large yellow onion, quartered
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano or thyme
For the Soup Base
- 3 cups vegetable or chicken broth
- ½ cup heavy cream (or coconut milk for vegan version)
- 1 tbsp tomato paste (optional, for richness)
- 1 tsp sugar (balances acidity)
- Fresh basil or parsley for garnish
Ingredient Notes & Substitutions
- Tomatoes: Roma or plum tomatoes work best for roasting, but cherry tomatoes add a natural sweetness.
- Garlic: Roasting mellows garlic’s sharpness — don’t skip this step!
- Cream Alternatives: Substitute with cashew cream or coconut milk for dairy-free versions.
- Broth Options: Use low-sodium chicken broth for richer flavor or vegetable broth for a vegetarian option.
- Add Heat: A pinch of red pepper flakes gives a subtle kick.
Step-by-Step Instructions
Step 1 – Roast the Tomatoes and Garlic
Preheat your oven to 400°F (200°C). Arrange halved tomatoes, onion quarters, and garlic heads (cut tops off to expose cloves) on a baking sheet. Drizzle with olive oil, season with salt, pepper, and oregano. Roast for 35–45 minutes until caramelized and slightly browned.
Step 2 – Sauté Aromatics
While the vegetables roast, heat a tablespoon of olive oil in a large pot over medium heat. Add an extra half onion if desired, and sauté until golden and fragrant, about 5 minutes.
Step 3 – Blend to Creamy Perfection
Once the roasted veggies are ready, squeeze the roasted garlic from its skins into the pot. Add roasted tomatoes and onions, then pour in the broth. Use an immersion blender (or transfer to a blender) to puree until smooth and creamy.
Step 4 – Simmer and Season
Return the soup to the pot if blended separately. Stir in tomato paste and sugar, then simmer for 10–15 minutes to thicken and develop flavor. Adjust salt and pepper to taste.
Step 5 – Add the Cream
Lower heat and stir in the cream (or coconut milk). Warm gently — do not boil after adding dairy. Serve hot, topped with basil or a swirl of cream.
Pro Tips for Success
- Use ripe tomatoes — underripe ones can make your soup acidic.
- Roast low and slow for deep caramelization.
- Add sugar sparingly — just enough to balance acidity, not sweeten.
- Use an immersion blender for easier cleanup.
- Garnish creatively — try croutons, parmesan, or fresh herbs.
- Double the batch — this soup freezes beautifully.
Flavor Variations
- Spicy Roasted Garlic Tomato Soup — add ¼ tsp chili flakes or smoked paprika.
- Basil Cream Tomato Soup — blend in ½ cup fresh basil leaves before serving.
- Roasted Red Pepper Tomato Soup — add 1 roasted bell pepper for extra sweetness.
- Creamy Vegan Version — use coconut milk or cashew cream instead of dairy.
- Italian Herb Twist — add rosemary, thyme, and a touch of balsamic vinegar.
Serving Suggestions
- Pair with grilled cheese sandwiches or garlic toast.
- Serve as a starter for pasta or chicken entrées.
- Top with croutons, parmesan, or olive oil drizzle for extra flair.
- For a hearty meal, serve alongside a green salad or roasted vegetables.
Storage and Freezing Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight and reheat gently on the stove.
- Reheating Tip: Add a splash of broth or cream if soup thickens after storage.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 4g |
| Carbohydrates | 18g |
| Fat | 14g |
| Fiber | 3g |
| Sodium | 620mg |
FAQ About Creamy Roasted Garlic Tomato Soup
How do I make this soup vegan?
Simply replace the heavy cream with coconut milk, oat cream, or blended cashews. Use vegetable broth instead of chicken broth for a fully plant-based version.
Can I use canned tomatoes?
Yes! If fresh tomatoes aren’t in season, use one large can (28 oz) of whole or crushed tomatoes. Roast them with garlic and onions to achieve that caramelized flavor.
What makes the soup creamy?
The creaminess comes from roasted vegetables blended with cream or coconut milk, not from flour or starches. This keeps the soup naturally smooth and rich.
How can I make it thicker?
Simmer the soup longer to reduce liquid, or add a tablespoon of tomato paste. Avoid using flour or cornstarch — it can dull the flavor.
Can I freeze the soup with cream?
Yes, though for best texture, freeze it before adding cream. Stir in the cream when reheating to preserve smoothness.
Final Thoughts
This Creamy Roasted Garlic Tomato Soup is everything you want in a cozy homemade meal — nourishing, aromatic, and deeply satisfying. With minimal ingredients and simple steps, it’s proof that classic comfort food can also be elegant. Make it once, and it’ll become your go-to tomato soup recipe all year round.
Print
Creamy Roasted Garlic Tomato Soup — Easy Comfort Classic
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A velvety, flavorful soup made from roasted tomatoes and garlic blended into a creamy, comforting classic.
Ingredients
3 lbs ripe Roma tomatoes
2 heads garlic
1 large yellow onion
2 tbsp olive oil
1 tsp salt
½ tsp pepper
3 cups broth
½ cup heavy cream or coconut milk
1 tsp sugar
1 tsp oregano
Fresh basil for garnish
Instructions
1. Preheat oven to 400°F.
2. Cut tomatoes and onion, slice tops off garlic heads.
3. Drizzle with olive oil, salt, pepper, and oregano; roast 40 minutes.
4. Sauté onions in pot with olive oil until golden.
5. Add roasted vegetables and squeeze garlic from skins.
6. Add broth and blend until smooth.
7. Simmer 10–15 minutes; stir in cream and sugar.
8. Season to taste and serve with basil or croutons.
Notes
Use coconut milk for vegan version.
Roast tomatoes well for deeper flavor.
Pairs perfectly with grilled cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 9g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
