If you’re craving a soul-soothing, rich, and flavorful soup that feels like a warm hug in a bowl, you have to try this Creamy Roasted Tomato and Garlic Soup Recipe. It combines the sweetness of oven-roasted tomatoes and the mellow depth of garlic, all brought together with a luscious creaminess that’s absolutely unforgettable. Perfect for cozy evenings, this soup manages to be both comfort food and a refined dish worthy of any kitchen. You’ll love how simple ingredients come alive with roasting and blending to create a velvety, aromatic masterpiece.
Ingredients You’ll Need
Gathering these ingredients is like collecting little bursts of flavor and texture that make this soup sing. Each one plays a vital role, from the sweet acidity of fresh tomatoes to the rich silkiness the cream adds at the end.
- 6 cups fresh tomatoes, quartered: Choose ripe, juicy tomatoes for the best natural sweetness and vibrant color.
- 1 whole head of garlic, unpeeled: Roasting garlic whole mellows its sharpness into a fragrant, buttery softness.
- 2 tablespoons olive oil, divided: Used for roasting and sautéing, it enhances flavor and adds a lovely richness.
- Salt and pepper to taste: Essential for seasoning and bringing all the flavors into perfect harmony.
- 1 medium onion, chopped: Adds savory depth and sweetness once sautéed to translucent perfection.
- 1/2 teaspoon dried oregano: Offers a subtle herbal note that complements the roasted veggies.
- 1/4 teaspoon red pepper flakes (optional): A little kick to gently warm you up, but completely optional.
- 4 cups vegetable broth (or chicken broth): Creates the soup base, keeping it flavorful without overpowering the main ingredients.
- 1/2 cup heavy cream (or coconut milk for dairy-free): Adds that luxurious creamy texture that makes this soup truly indulgent.
- 1 tablespoon fresh basil, chopped: A bright, fresh garnish that perks up each bowl right before serving.
How to Make Creamy Roasted Tomato and Garlic Soup Recipe
Step 1: Roasting the Tomatoes and Garlic
Start by preheating your oven to 400°F (200°C). Place the quartered fresh tomatoes and the unpeeled garlic cloves on a large baking sheet. Drizzle 1 tablespoon of olive oil over them and sprinkle with salt and pepper. Roasting these ingredients brings out their natural sugars and concentrates their flavors, resulting in that signature sweetness and smokiness that make this soup extraordinary. Roast for about 25-30 minutes, stirring halfway through, until the tomatoes are soft and caramelized and the garlic is fragrant and golden.
Step 2: Preparing the Onion Base
While your tomatoes and garlic roast, heat the remaining olive oil in a large pot over medium heat. Add your chopped onion and sauté for about 5-6 minutes, stirring occasionally, until the onion softens and becomes translucent. This step lays a savory foundation for the soup, layering in depth and mellow sweetness.
Step 3: Combining Roasted Veggies and Seasoning
Once your roasted tomatoes and garlic have cooled enough to handle, peel the garlic cloves and add both to the pot with your cooked onions. Toss in the dried oregano, red pepper flakes (if you want some heat), and a pinch of salt and pepper. Stir everything together and let the flavors mingle for a few minutes—it’s like a mini flavor party before the broth joins in.
Step 4: Adding Broth and Simmering
Pour the vegetable or chicken broth into the pot, bringing the whole mixture to a gentle simmer. Let it cook for 10 to 15 minutes so the flavors can fully develop and marry beautifully. This simmering makes the broth soak up that rich roasted tomato and garlic essence, gaining warmth and depth.
Step 5: Blending to Creamy Perfection
Time to transform this hearty mixture into the iconic Creamy Roasted Tomato and Garlic Soup Recipe by blending. Use an immersion blender for convenience and safety or carefully transfer the soup to a traditional blender in batches. Blend until completely smooth and creamy—this silky texture is what makes the soup so comforting and satisfying.
Step 6: Finishing Touches with Cream
Return the soup to the pot (if needed) and stir in your half cup of heavy cream or coconut milk to create that rich, velvety mouthfeel. Let the soup simmer for another 5 minutes and taste for seasoning. A little extra salt or pepper might be just the thing to perfect your bowl of warmth.
Step 7: Serving Up
Ladle the soup into bowls and get ready for a moment of pure delight!
How to Serve Creamy Roasted Tomato and Garlic Soup Recipe
Garnishes
Fresh basil chopped on top adds a burst of herbal brightness that contrasts beautifully with the creaminess of the soup. You might also consider a drizzle of extra virgin olive oil or a sprinkle of cracked black pepper. Each garnish feels like a little celebration of the flavors inside your bowl.
Side Dishes
This soup pairs wonderfully with crusty bread or a crispy grilled cheese sandwich. The toasted bread soaks up the creamy tomato goodness and adds satisfying texture. For a lighter pairing, consider a fresh green salad with a tangy vinaigrette to refresh your palate between sips.
Creative Ways to Present
For an elevated presentation that’s sure to impress your guests, serve the soup in clear glass mugs or mini terracotta bowls. Swirl in a dollop of cream or basil pesto on top before serving for an artistic touch. You could even sprinkle toasted pine nuts or parmesan shards for an extra layer of flavor and crunch.
Make Ahead and Storage
Storing Leftovers
Creamy Roasted Tomato and Garlic Soup Recipe keeps very well in the fridge. Store leftovers in an airtight container and consume within 3 to 4 days to enjoy peak flavor and freshness.
Freezing
You can freeze this soup for up to 3 months. To maintain the soup’s creamy texture, freeze without the cream and add it fresh when reheating. Store in freezer-safe containers or heavy-duty zip-top bags for the best results.
Reheating
Gently reheat the soup over low to medium heat on the stove, stirring occasionally so it doesn’t stick or scorch. If frozen, thaw overnight in the fridge before reheating. Add your cream or coconut milk once warm and stir to combine perfectly.
FAQs
Can I use canned tomatoes instead of fresh?
Absolutely! While fresh tomatoes give a brighter flavor, canned tomatoes can be a convenient substitute. Use whole peeled or crushed canned tomatoes and roast them with garlic for depth, but be sure to adjust seasoning because canned tomatoes can vary in acidity.
Is there a dairy-free option for this soup?
Yes! Swap the heavy cream for coconut milk or your favorite plant-based cream alternative to keep the soup silky and delicious without any dairy. The flavor remains wonderfully rich and comforting.
How spicy is this soup with red pepper flakes?
The red pepper flakes add just a gentle warmth, not overwhelming heat. You can adjust the amount or omit them entirely if you prefer a milder flavor.
Can I prepare the roasted tomatoes and garlic in advance?
Definitely! Roasting the tomatoes and garlic a day ahead allows the flavors to deepen even more. Store them in the refrigerator and assemble the soup when you’re ready. It’s a great time-saver for busy days.
What can I serve with this soup to make a full meal?
Pairing the soup with a grilled cheese sandwich, crusty bread, or a vibrant salad creates a satisfying meal. You could also add a protein like roasted chicken or a simple green bean side for extra heartiness.
Final Thoughts
Once you make this Creamy Roasted Tomato and Garlic Soup Recipe, it will quickly become one of your go-to comfort dishes. From the first spoonful, you’ll appreciate how roasting transforms simple ingredients into something magical, all wrapped in a creamy, dreamy texture that feels like a warm embrace. I can’t wait for you to experience this soup’s flavorful charm and share it with friends and family—happy cooking and even happier eating!
Print
Creamy Roasted Tomato and Garlic Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
Description
This Creamy Roasted Tomato and Garlic Soup is a comforting and flavorful dish featuring caramelized tomatoes and garlic roasted to perfection, simmered with aromatic herbs and blended to a velvety smooth texture. Enhanced with rich cream and fresh basil, this soup is perfect for cozy meals and pairs wonderfully with crusty bread or grilled cheese.
Ingredients
Roasted Vegetables
- 6 cups fresh tomatoes, quartered (about 8–10 medium tomatoes)
- 1 whole head of garlic (about 10–12 cloves), unpeeled
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
Sauté and Soup Base
- 1 medium onion, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups vegetable broth (or chicken broth)
Finishing Touches
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1 tablespoon fresh basil, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic, which helps develop deep flavor and caramelization.
- Prepare and Roast Tomatoes and Garlic: Spread the quartered tomatoes and unpeeled garlic cloves on a large baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, stirring halfway, until tomatoes are soft and caramelized and garlic is fragrant and golden.
- Cool and Peel Garlic: Remove from oven and allow the roasted tomatoes and garlic to cool for a few minutes. Once cool enough to handle, peel the skins off the garlic cloves and discard them.
- Sauté Onions: While roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened and translucent, forming the flavorful base for the soup.
- Combine Roasted Vegetables with Onions: Add the peeled roasted garlic and roasted tomatoes to the pot with the sautéed onions. Stir well to combine all the flavors.
- Season the Soup: Add the dried oregano, red pepper flakes if using, and a pinch of salt and pepper. Stir to meld the flavors together for 2-3 minutes.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes to deepen the flavors.
- Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender, blending until smooth. Take care when handling hot liquids.
- Incorporate Cream: Stir in the heavy cream (or coconut milk) and continue cooking for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Serve with Garnish: Ladle the soup into bowls and garnish with fresh chopped basil. Serve warm with crusty bread or a grilled cheese sandwich for a cozy, satisfying meal.
Notes
- You can substitute chicken broth for vegetable broth if preferred.
- For a dairy-free or vegan option, use coconut milk instead of heavy cream.
- If you want a spicier kick, increase the red pepper flakes to taste.
- Roasting garlic with the skins on softens and mellows its flavor, making it pleasantly sweet.
- Make sure to cool the roasted garlic slightly before peeling to avoid burns.
- If you don’t have an immersion blender, use a regular blender but blend in batches to prevent spills and burns.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
