Creamy Roasted Garlic Tomato Soup is a cozy, comforting bowl that’s perfect for cooler days. It blends the rich sweetness of roasted garlic with the bright, tangy flavor of ripe tomatoes, all smoothed out with a touch of cream. The soup has a lovely velvety texture that makes each spoonful feel like a warm hug.
I love making this soup when I want something simple but full of flavor. Roasting the garlic adds such a mellow, deep taste that really brings the tomatoes to life. One little tip I have is to toast some crusty bread to go along with it—it makes dipping into the soup even better and adds a nice crunch.
This soup reminds me of quiet evenings spent relaxing and enjoying a peaceful meal. It’s the kind of dish that feels like a little treat, but without any fuss. I find it’s a real crowd-pleaser too, perfect for sharing with family or friends when you want to keep things warm and inviting.
Key Ingredients & Substitutions
Roasted Garlic: Roasting garlic softens its sharpness and brings out a mellow sweetness. It’s the heart of this soup’s flavor. If you’re short on time, you can use garlic paste or sautéed garlic, but roasting really adds depth.
Tomatoes: Fresh ripe tomatoes work best, especially when roasted to develop sweetness. If fresh aren’t in season, canned whole tomatoes are a good backup—just roast or simmer them a bit longer for extra flavor.
Vegetables (Onion, Carrot, Celery): These build the soup’s base flavor. If you don’t have celery, a bit of fennel or green bell pepper can add a similar mild aroma. For a richer texture, you can add a small potato or use sweet onion varieties.
Broth: Use vegetable broth for a lighter soup or chicken broth for more richness. Homemade broth is great if you have it, but store-bought works fine in a pinch.
Cream: Heavy cream makes the soup silky. For a dairy-free or lighter option, coconut milk or cashew cream are tasty substitutes that keep the creaminess intact.
How Can You Perfectly Roast Garlic Without It Burning or Turning Bitter?
Roasting garlic is a simple step that sets the tone for this soup’s flavor. The key is temperature and time:
- Preheat your oven to 400°F (200°C) and slice the tops off the garlic heads to expose the cloves.
- Drizzle with olive oil and wrap each head tightly in foil. This traps moisture and allows garlic to steam and caramelize.
- Roast for 35-40 minutes. If the garlic is browning too fast, reduce the oven temperature slightly.
- Garlic is done when cloves are soft, golden, and can be easily squeezed out of skins.
Tip: Let the roasted garlic cool before handling to avoid burns. Properly roasted garlic is sweet and tender, not bitter or burnt, which enhances the soup beautifully.
Equipment You’ll Need
- Roasting pan or baking sheet – perfect for roasting garlic and tomatoes evenly without mess.
- Large pot or Dutch oven – great for sautéing veggies and simmering the soup all in one place.
- Immersion blender or regular blender – makes pureeing the soup smooth and creamy super easy.
- Knife and cutting board – to chop your onion, carrot, celery, and tomatoes cleanly and safely.
Flavor Variations & Add-Ins
- Add a splash of balsamic vinegar or a pinch of smoked paprika for a tangy, smoky twist.
- Stir in cooked crumbled sausage or cooked lentils for extra protein and heartiness.
- Swap heavy cream for coconut milk to make it dairy-free with a subtle coconut flavor.
- Mix in fresh basil or thyme right before serving for a fresh herbal boost.
Creamy Roasted Garlic Tomato Soup
Ingredients You’ll Need:
For The Soup:
- 2 heads of garlic
- 2 tablespoons olive oil, divided
- 2 pounds ripe tomatoes, quartered
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried oregano or thyme
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream (or coconut milk for dairy-free)
For Garnish and Serving:
- Fresh sage or basil leaves, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and 40 minutes for roasting the garlic and tomatoes. After that, you’ll spend 20 minutes cooking and blending the soup, making the total time roughly 1 hour and 10 minutes. It’s well worth the wait for such a cozy, flavorful result!
Step-by-Step Instructions:
1. Roast Garlic and Tomatoes:
Preheat your oven to 400°F (200°C). Cut the tops off the garlic heads to reveal the cloves inside. Drizzle 1 tablespoon of olive oil over the garlic, wrap each head in foil, and roast for 35-40 minutes until soft and golden. Meanwhile, toss the quartered tomatoes with the remaining 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast alongside the garlic for 25-30 minutes until caramelized and tender.
2. Cook Vegetables:
In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
3. Combine and Simmer:
Once cooled enough to handle, squeeze the roasted garlic cloves out of their skins and add them to the pot with the vegetables. Add the roasted tomatoes, broth, sugar, and dried herbs. Stir everything together and bring the mixture to a simmer. Let it cook gently for 15 minutes, allowing the flavors to blend.
4. Blend Until Smooth:
Use an immersion blender right in the pot or carefully transfer the soup to a blender to puree until it’s smooth and creamy.
5. Finish and Serve:
Return the blended soup to the pot (if needed), stir in the heavy cream, and warm it through over low heat. Taste and adjust seasoning with salt and freshly ground pepper. Serve the soup hot, garnished with fresh sage or basil leaves, alongside crusty toasted bread for dipping.
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Use one 28-ounce can of whole peeled tomatoes as a substitute. Roast them in the oven for 15-20 minutes to deepen their flavor before adding to the soup.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep it smooth.
Can I Make This Soup Vegan?
Yes! Simply swap the heavy cream for coconut milk or another plant-based cream alternative to keep the soup creamy and dairy-free.
What Can I Serve with This Soup?
This soup pairs wonderfully with crusty bread or grilled cheese sandwiches. You can also add a fresh green salad for a light and satisfying meal.
