Name: Creamy Roasted Tomato and Garlic Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 lbs Roma or plum tomatoes, halved; 6–8 garlic cloves, whole and unpeeled; 2 tbsp olive oil; Salt and black pepper to taste; 1 medium onion, chopped; 1 tbsp tomato paste; 2 cups vegetable or chicken broth; 1/2 cup heavy cream or half-and-half; 2 tbsp fresh basil or thyme, chopped; Optional: pinch of red pepper flakes, 1 tsp sugar, grated Parmesan for topping

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Creamy Roasted Tomato and Garlic Soup is one of my favorite bowls of comfort—rich, velvety, and full of deep roasted flavor. The tomatoes become sweet and intense in the oven, while the garlic mellows into a buttery, savory backdrop. Blended with cream and herbs, it’s the kind of soup I crave on cozy nights or when I want something soul-warming and homemade.

Why You’ll Love This Recipe

I love this recipe because it’s simple, wholesome, and loaded with flavor. Roasting the tomatoes and garlic brings out their natural sweetness and makes the soup taste like it simmered all day, even though it comes together in under an hour. It’s great on its own, but even better with a grilled cheese or crusty bread on the side. Creamy Roasted Tomato and Garlic Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Roma or plum tomatoes, halved
Garlic cloves (whole, unpeeled)
Olive oil
Salt and black pepper
Onion, chopped
Tomato paste
Vegetable or chicken broth
Heavy cream or half-and-half
Fresh basil or thyme
Optional: red pepper flakes, sugar (to balance acidity), Parmesan for topping

Directions

I preheat the oven to 400°F (200°C) and arrange the halved tomatoes and garlic cloves on a baking sheet.
I drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes, until the tomatoes are soft and caramelized.
While the tomatoes roast, I sauté chopped onion in a large pot until translucent.
I squeeze the roasted garlic out of its skin and add it to the pot with the roasted tomatoes and tomato paste.
I pour in the broth and let it simmer for 10–15 minutes to blend the flavors.
I use an immersion blender (or regular blender in batches) to puree the soup until smooth.
I stir in the cream, season to taste, and let it heat through gently—never boiling.
I garnish with fresh herbs, a swirl of cream, or a sprinkle of Parmesan before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Roast time: 35 minutes
Simmer + blend time: 15 minutes
Total time: About 1 hour

Variations

I add red bell peppers or carrots to the roasting pan for more depth.
I use coconut milk instead of cream for a dairy-free version.
For a spicy kick, I toss in a pinch of red pepper flakes.
Sometimes I stir in cooked pasta or rice to make it more filling.
I serve it cold in summer as a creamy twist on gazpacho.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm it gently on the stovetop over medium heat, stirring occasionally. It also freezes well—I let it cool completely before transferring to freezer-safe containers. Creamy Roasted Tomato and Garlic Soup

FAQs

Can I use canned tomatoes?

Yes! I’ve used whole canned San Marzano tomatoes when fresh ones aren’t in season. I still roast them with garlic for flavor.

How do I make it vegan?

I use vegetable broth and full-fat coconut milk or unsweetened plant-based cream. The soup stays rich and creamy.

Can I roast the garlic ahead of time?

Definitely. I roast a whole head of garlic, store it in the fridge, and add it when I’m ready to make the soup.

What’s the best way to blend the soup?

I use an immersion blender right in the pot for less mess. A regular blender gives a super silky texture—just blend in batches and vent the lid.

What pairs well with this soup?

Grilled cheese is a classic. I also love serving it with garlic bread, a simple salad, or even a baked potato for a hearty meal.

Conclusion

Creamy Roasted Tomato and Garlic Soup is my go-to when I want something cozy, fresh, and full of deep, comforting flavor. It’s easy to make, endlessly adaptable, and tastes even better the next day. Whether I’m serving it as a starter or the main event, this soup always hits the spot.