Creamy Roasted Garlic Tomato Soup

I adore this creamy roasted garlic tomato soup—it’s rich, velvety, and brimming with caramelized garlic and bright tomato flavors, all effortlessly made in one pot.

Why You’ll Love This Recipe

I love how roasting the garlic deepens its sweetness and mellows the sharpness, giving the soup a luxurious, complex flavor. It’s warm and comforting, yet light enough for lunch or dinner, and it comes together smoothly and quickly.

Ingredients

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

• Ripe tomatoes, halved or quartered

• Whole garlic bulbs

• Olive oil

• Onion, chopped

• Carrot or celery (optional)

• Vegetable or chicken broth

• Heavy cream or half‑and‑half

• Fresh basil or thyme (optional)

• Salt and freshly ground black pepper

• Optional: sugar or honey to balance acidity

Directions

1. I preheat the oven and roast the garlic bulbs (cut-top side up) and tomatoes tossed in olive oil until they develop deep caramelized edges and the garlic is soft.

2. I let them cool slightly, then squeeze the roasted garlic cloves from their skins.

3. In a large pot, I heat a drizzle of olive oil and sauté onion (and carrot or celery, if using) until translucent.

4. I add the roasted tomatoes and garlic to the pot and pour in enough broth to cover.

5. I bring it to a simmer and cook for a few minutes to blend the flavors.

6. I use an immersion blender (or transfer carefully to a blender) to purée until smooth and creamy.

7. I return the soup to the heat, stir in cream, and gently warm through.

8. I taste and adjust seasoning—adding salt, pepper, and a touch of sugar or honey if the acidity is sharp.

9. I finish by stirring in fresh basil or thyme, then serve.

Servings and timing

I typically make 4 servings. Prep takes about 15 minutes (mostly chopping and roasting prep), roasting is about 25 minutes, then simmering and blending takes another 10–15 minutes. Total time is around 50 minutes.

Variations

• I sometimes roast bell peppers alongside tomatoes for a smoky twist.

• I swap heavy cream for coconut milk or cashew cream to make it dairy‑free.

• I stir in a spoonful of pesto or swirl in Greek yogurt for a fresh herby note.

• I add a pinch of red pepper flakes or cayenne for some heat.

• For texture, I reserve a bit of diced roasted tomato to stir in just before serving.

Storage/Reheating

I store leftover soup in an airtight container in the fridge for up to 4 days or freeze in portions for up to 3 months. To reheat, I warm it gently on the stovetop, stirring in a little broth, cream, or milk to restore its creamy consistency. In the microwave, I heat in short intervals and stir between until evenly warmed.

FAQs

Can I peel the tomatoes before blending?

I usually don’t bother—after roasting and blending, the skins purée smoothly. But if you dislike any texture, I’ll peel before blending for an ultra-silky finish.

Will this soup work with canned tomatoes?

Yes—I sometimes use good-quality canned tomatoes. I skip oven roasting and start by sautéing garlic and onions in the pot, then add the tomatoes and broth—still delicious and easier.

Can I make this soup vegan?

Definitely—I substitute coconut milk or cashew cream for dairy and use vegetable broth instead of chicken.

How do I prevent the soup from being too acidic?

If it tastes sharp, I add a pinch of sugar or a drizzle of honey, and I also ensure I don’t overdo the tomatoes’ roasting—they caramelize nicely for sweetness.

Can I prepare this ahead of time?

Yes—I’ll roast the garlic and tomatoes ahead, cool and refrigerate them, then finish the soup on the stovetop just before serving for fresh flavor.

Conclusion

I can’t resist this creamy roasted garlic tomato soup—it’s the perfect balance of sweet, savory, and comforting with minimal effort. Whether for a chilly evening or a light lunch, it delivers warmth and richness that always feels special in my kitchen.