Creamy Roasted Garlic Tomato Soup

Jump to Recipe

With roasted garlic and a swirl of cream, this creamy tomato soup is the ultimate comfort food. I love this creamy roasted garlic tomato soup, and it’s one of my go-to meals for those cold evenings or slow weekends. Slow-roasted garlic imparts a sweet flavor that is unattainable with regular jars.

Creamy roasted garlic tomato soup topped with blistered cherry tomatoes and grilled bread in a white bowl — ***This is the bowl I reach for on chilly evenings. The roasted cherry tomatoes add so much depth, and that crusty grilled bread is practically a must***

When I first made this soup, I didn’t realize that roasting the garlic would have a significant impact on the flavor. Magic was what I came across in the end. A tangy soup with a touch of tomato flavor, but no acidic or flattened edges; it had the warmth and mellow heat. “. I have roasted an entire bulb for this recipe. Simple, comfortable and always on point.

Why You’ll Love This Recipe

In a bowl, this soup is incredibly comforting, but with varying degrees of flavor. Tomatoes are acidic, but the roasted garlic gives off a mild sweetness. By adding a bit of cream, you get incredibly smooth, delicious, and indulgent. Thank you!

It’s also surprisingly flexible. Whether you opt for a vegetarian diet, dairy-free options like cottage cheese, or chilled cubed vegetables, it all comes down to taste. The appearance may be suitable as a meal starter, but it’s effortless to prepare for an undemanding lunch of barbecue cheese.

Also, its storage is spot on and its quality is heightened the next day, making it ideal for meal preparation or quick dinners during the week.

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

This Creamy Roasted Garlic Tomato Soup is rich, velvety, and full of deep roasted flavor. Made with fresh tomatoes, whole garlic cloves, and a swirl of cream, it's the perfect cozy soup to pair with grilled cheese or crusty bread. A comforting bowl that brings warmth and flavor to any chilly evening.

Ingredients

2 pounds fresh ripe tomatoes, halved
1 large head of garlic, top sliced off to expose cloves
1 medium yellow onion, diced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons tomato paste
½ cup heavy cream or coconut cream (for dairy-free)
Salt and black pepper, to taste.
Optional: fresh basil leaves, roasted cherry tomatoes, or croutons for garnish

Instructions

Roast the garlic and tomatoes:
Preheat your oven to 400°F. Place the halved tomatoes cut side up on a lined baking sheet. Nestle the whole head of garlic in the corner, drizzle everything with olive oil, sprinkle with salt and pepper, and roast for 30–35 minutes, until tomatoes are slightly charred and garlic is soft.
Sauté onion and tomato paste:
In a large pot, heat 1 tablespoon of olive oil. Add the diced onion and cook until soft and golden, about 6 minutes. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
Blend the soup:
Squeeze the roasted garlic cloves out of the bulb and add them to the pot along with the roasted tomatoes. Pour in the vegetable broth. Use an immersion blender to blend everything until smooth. You can also carefully transfer to a blender in batches.
Simmer and add cream:
Return the blended soup to the pot, stir in the heavy cream, and let it simmer on low for 5–10 minutes. Taste and adjust seasoning as needed.
Serve and garnish:
Ladle into bowls and top with a drizzle of cream, fresh basil, or roasted cherry tomatoes. Serve with toasted bread or a grilled cheese sandwich.

Notes

Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently over the stove.
For extra thickness, let the soup reduce a bit longer after blending. Use coconut cream instead of dairy for a vegan-friendly version.

Ingredients & Substitutions

Fresh garlic creates a spell that starts it off. In this soup, I cook an entire bulb. Roasting garlic results in a soft, golden, and sweet flavor that is no longer sharp and addictive.
Canned whole tomatoes are utilized as the base. The natural sweetness and acidity of San Marzano-style are my preferences. Why? If they are in season, you can use fresh tomatoes and roast them first to provide more depth.
To add a rich flavor, serve the base with sliced yellow onions. Slowly cooked in olive oil or butter creates a delightful base of flavor.
I habitually incorporate a bit of tomato paste to enhance the taste of tomatoes. That supplementary layer gives it the taste of being cooked all day long.
When it comes to creaminess, I typically use heavy cream, but if you’re dairy free, you can substitute half-and-half or full-fat coconut milk. How is it? Oat milk is a great option for those who prefer fewer calories and require softer milk.
A bowl of vegetable broth, keeping it vegetarian by a few cups, creates incredibly creamy soup.

Want to understand why using homemade broth can elevate both flavor and nutrition? Read more here.

Fresh tomatoes, garlic, cream, basil, olive oil, and tomato paste on a white background — ***Every good soup starts with real ingredients. I love how simple and beautiful these basics are when they come together***

If the tomatoes become too sharp, make sure to season them with salt, black pepper, and some sugar. I occasionally supplement with red pepper flakes to increase heat.

Directions

Roasting the Garlic

Heat the oven to 400 degrees Fahrenheit. Slice the top of a garlic bulb to reveal the tips of the cloves. Put in some olive oil, cover with foil, and roast for around 35 to 40 minutes until golden brown. Once the cloves have cooled, squeeze them into a paste.

Building the Base

Add your chopped onion and heat up some olive oil or butter to a large saucepan. Cook until smooth and translucent on a medium-high heat setting. Add the roasted garlic and 1 tablespoon of tomato paste. For an additional 1-2 minutes, cook until all the aroma is fragrant.

Mix in the canned tomatoes, along with their juices, and divide them into bite-sized pieces with a spoon. Using the vegetable broth, slowly bring everything to a gentle boil. Cover and cook for approximately 20 minutes to blend the flavors.

Blending and Finishing

Blend the soup in an immersion blender or process it in batches in a high-speed blender until it is creamy and smooth. Bring back the soup to a boil and add the cream. After a few minutes of simmering, you can adjust the seasonings with salt, pepper, or sugar. Follow your instructions.

Add fresh basil, a bit of cream or if you like, some parmesan on the side. It’s common to mix a bit of olive oil with fresh black pepper and pour it on.”.

Creamy tomato soup with basil leaves and cream swirl served with grilled cheese on a wooden board — ***“A swirl of cream, a handful of fresh basil, and melty grilled cheese on the side. This is my favorite cozy lunch combo when I need something nourishing and nostalgic***

Mistakes to Avoid

Don’t skip roasting the garlic. The depth of flavor is not present in raw garlic.
Steer clear of water when using liquids. It’s a nice touch and adds flavor to everything.
Don’t overblend. If you mix it too much, the texture becomes too thin and blends out.
Seasoning is a must for sure. Varieties of tomato can be acidic or flat, with salt highlighting their natural sweetness.

Variations You’ll Love

Using coconut milk or oat milk instead of parmesan is recommended for vegan options.
For an evocative flavor, you can incorporate a bit of red pepper or two.
With a handful of cooked rice or white beans, it’s heartier and more filling.
If you prefer a bit of spice, simmer some chopped chili or shredded cayenne and mix.
Fresh herbs infused with lemon juice can be served chilled in summer.

Tips for Better Results

Add more roasted garlic while you’re at it. This item is suitable for consumption on toast, pasta, and sandwiches, as it can be stored in the fridge.
Use high-quality canned tomatoes. The flavor is noticeably impacted by them.’
Allow the soup to rest for a little while before serving. The flavors are more smoky and blend better.
Refrigerate leftovers for 4 days, or freeze them without adding the cream..

What is my preferred flavor to pair with Creamy Roasted Garlic Tomato Soup?

It’s grilled cheese and tomato soup, for me. I find great combination here with a delicious sandwich on sourdough or buttered toast.'”. I like a lemon vin A salad that goes well with it if I’m going to be eating full.

If you love cozy, creamy soups, you might also enjoy my Creamy Pumpkin Soup.

Drinking a refreshing mint tea or sparkling water with lemon complements the creaminess of the soup. In fact, I can’t help but feel at ease when I taste this dish.

FAQs

What’s the difference between creamy tomato soup and tomato soup?

Creamy tomato soup usually includes a rich element like heavy cream or whole milk, which gives it that luscious, velvety texture we all crave. Classic tomato soup, on the other hand, is typically lighter and broth-based, with a more straightforward tomato flavor. I love both, but when I want something cozy and comforting, I always go for creamy.

Is tomato and garlic soup healthy?

Yes, it absolutely can be. Tomatoes are packed with antioxidants like lycopene and vitamin C, and garlic has all kinds of immune-boosting benefits. When you roast the garlic, it mellows and sweetens, which brings out even more flavor without needing to rely on heavy seasonings. You can also lighten things up by using milk or a dairy-free alternative instead of heavy cream if you prefer.

What is the best cream for tomato soup?

I usually go with heavy cream when I want that ultra-creamy texture, but you can use half-and-half or even full-fat coconut milk if you’re keeping it dairy-free. Each adds its own touch, the cream gives it richness, while coconut milk adds a subtle sweetness that pairs surprisingly well with roasted tomatoes and garlic.

How to thicken creamy tomato soup?

If your soup turns out thinner than you’d like, there are a few easy fixes. A bit of tomato paste can add both depth and thickness. You can also simmer it longer to reduce the liquid or stir in a spoonful of cream cheese or a buttery flour roux. I’ve even used leftover mashed potatoes in a pinch, it works like a charm.

Creamy Roasted Garlic Tomato Soup

Why You’ll Love This Recipe