This Creamy Roasted Garlic Tomato Soup is comfort in a bowl! It’s filled with the rich flavors of roasted garlic and sweet tomatoes, all blended into a smooth, creamy base that feels like a warm hug on a chilly day. The roasting brings out the natural sweetness in the garlic and tomatoes, making each spoonful extra tasty and cozy.
I love making this soup when I want something simple but special. The roasted garlic gives it a mellow depth that you don’t get from regular tomato soup, and the cream adds just the right amount of silkiness without being too heavy. I like to press the garlic out of its skin right into the pot—it’s a little magic moment that makes the whole kitchen smell amazing.
This soup is great served with a toasted grilled cheese sandwich or some crusty bread for dipping. It’s the kind of meal that’s easy to whip up but feels like you put in a lot of love. Whenever I make it, everyone asks for seconds, so I keep the ingredients on hand—it’s become one of my favorite comfort-food go-tos for any time I need a little extra warmth.
Key Ingredients & Substitutions
Tomatoes: Fresh, ripe tomatoes are the star here. Roasting brings out their natural sweetness and depth. If fresh tomatoes aren’t in season, canned whole tomatoes can work—just roast them briefly to get similar caramelization.
Garlic: Roasting garlic makes it soft and mild, adding a rich flavor without harshness. If you’re short on time, garlic paste or roasted garlic from a jar can be used, though fresh roasting is best.
Cream: Heavy cream adds silkiness, but for a lighter or dairy-free option, coconut cream or cashew cream are great substitutes. They keep the texture creamy with a subtle twist in flavor.
Broth: Both vegetable and chicken broth work well. For a vegetarian version, stick to vegetable broth and consider a splash of soy sauce for extra umami if desired.
How Can You Perfectly Roast Garlic and Tomatoes for Deep Flavor?
Roasting transforms raw garlic and tomatoes into sweet, tender, and flavorful ingredients. Here’s how to get it right:
- Cut tomatoes in half and place cut-side up on a baking sheet to get that caramelized, slightly charred surface.
- Slice the top off a whole garlic head to expose cloves, drizzle with olive oil, and roast alongside the tomatoes.
- Roast at 400°F (200°C) for 30-40 minutes, until tomatoes are soft and browned and garlic cloves are tender.
- Once cooled, squeeze out the roasted garlic cloves easily—they should be soft and spreadable, which blends smoothly into the soup.
Taking the time to roast these ingredients fully adds a rich, mellow flavor that’s much tastier than just using fresh raw garlic or tomatoes.
Equipment You’ll Need
- Baking sheet – perfect for roasting tomatoes and garlic evenly.
- Large pot – you’ll cook and blend the soup in here; choose one with a heavy bottom.
- Immersion blender – makes pureeing the soup easy right in the pot without mess.
- Knife and cutting board – for chopping onions and prepping tomatoes.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
Flavor Variations & Add-Ins
- Add a pinch of red pepper flakes for a little heat that wakes up the flavors.
- Stir in fresh basil or oregano after blending for a herbaceous boost.
- Swap cream for coconut milk to make a dairy-free version with a subtle tropical twist.
- Top with shredded mozzarella or Parmesan for extra richness when serving.
How to Make Creamy Roasted Garlic Tomato Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs ripe tomatoes, halved
- 1 whole head of garlic
- 2 tbsp olive oil, divided
- 1 medium onion, chopped
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut cream
- 1 tsp sugar (optional, to balance acidity)
- Salt and black pepper to taste
For Garnish and Serving:
- Fresh thyme leaves for garnish
- Bread or croutons, for serving (optional)
Time Needed:
This soup takes about 15 minutes to prepare and 30-40 minutes to roast the tomatoes and garlic. After roasting, cooking and blending will take an additional 20 minutes. So, plan for about 1 hour from start to finish, including a bit of cooling time after roasting.
Step-by-Step Instructions:
1. Roast Tomatoes and Garlic:
Preheat your oven to 400°F (200°C). Place the halved tomatoes cut-side up on a baking sheet. Slice the top off the garlic head to expose the cloves and place alongside the tomatoes. Drizzle 1 tablespoon of olive oil over them, then sprinkle a pinch of salt and pepper. Roast for 30-40 minutes until tomatoes are caramelized and garlic is soft. Let cool slightly.
2. Prepare the Onion Base:
While roasting, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
3. Add Roasted Garlic and Tomatoes:
Squeeze the softened roasted garlic cloves out of their skins right into the pot with the onions. Add the roasted tomatoes with all their juices, stirring gently.
4. Simmer the Soup:
Pour in the broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes so the flavors blend beautifully.
5. Blend the Soup:
Using an immersion blender, purée the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until creamy.
6. Finish and Serve:
Return the blended soup to low heat. Stir in the heavy cream and sugar (if you want the soup a small bit sweeter). Heat through gently without boiling. Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh thyme leaves and slices of roasted tomato if you like. Add crusty bread or croutons on the side for dipping.
Can I Use Canned Tomatoes Instead of Fresh?
Yes! Use about 2 cans (14 oz each) of whole peeled tomatoes. Roast them briefly in the oven to enhance their flavor before adding to the soup.
Is There a Dairy-Free Way to Make This Soup Creamy?
Absolutely! Substitute heavy cream with coconut cream or a plant-based cream alternative. This keeps it creamy and delicious without dairy.
How Do I Store Leftover Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup a day in advance. Just store it in the fridge and reheat before serving. The flavors may even deepen overnight!
