Creamy Roasted Garlic Tomato Soup Recipe

Introduction

This creamy roasted garlic tomato soup is a comforting and flavorful dish perfect for any season. Roasting the tomatoes and garlic brings out their natural sweetness, while the addition of fresh basil and cream creates a rich, velvety texture. It’s an easy recipe that feels special and satisfying with every spoonful.

Ingredients

• 2 lbs fresh tomatoes (Roma or vine-ripened), halved
• 1 whole head of garlic
• 1 small onion, chopped
• 2 tbsp olive oil
• 2 cups vegetable or chicken broth
• ½ cup heavy cream (or coconut milk)
• ¼ cup fresh basil leaves
• Salt and black pepper to taste
• ½ tsp red pepper flakes (optional)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Arrange the halved tomatoes on the baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Step 3: Cut the top off the garlic head, drizzle it with olive oil, wrap it in foil, and place it on the baking sheet with the tomatoes.
4. Step 4: Roast everything for 30-35 minutes until caramelized, then let cool slightly.
5. Step 5: In a large pot over medium heat, sauté the chopped onion until soft, about 5 minutes.
6. Step 6: Squeeze the roasted garlic cloves into the pot, add the roasted tomatoes, broth, and fresh basil.
7. Step 7: Blend the mixture until smooth using an immersion blender, or transfer to a standard blender if needed.
8. Step 8: Return the soup to heat, stir in the heavy cream or coconut milk, and let it simmer for another 5-10 minutes. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
9. Step 9: Serve warm and garnish as desired, such as with extra basil or a drizzle of cream.

Tips & Variations

• Use coconut milk for a dairy-free or vegan version that still maintains a creamy texture.
• For a smokier flavor, try roasting the tomatoes on a grill rather than in the oven.
• Add a pinch of smoked paprika along with red pepper flakes for extra depth.
• Serve with crusty bread or grilled cheese for a hearty meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling of the cream. You can also freeze the soup for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned whole or diced tomatoes can be used if fresh tomatoes aren’t available. Roast them briefly to develop flavor before blending.

How do I make this soup spicier?

Add extra red pepper flakes or a splash of hot sauce during the simmering step to increase the heat to your preference.

Creamy Roasted Garlic Tomato Soup Recipe

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5 from 150 reviews

This creamy roasted garlic tomato soup is a comforting and flavorful dish made by roasting fresh tomatoes and garlic to bring out their natural sweetness and depth. Blended with sautéed onions, fresh basil, and finished with a touch of cream, this soup is perfect for a cozy meal any time of year.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 2 lbs fresh tomatoes (Roma or vine-ripened), halved
• 1 whole head of garlic
• 1 small onion, chopped
• ¼ cup fresh basil leaves

Liquids

• 2 tbsp olive oil
• 2 cups vegetable or chicken broth
• ½ cup heavy cream (or coconut milk)

Seasonings

• Salt and black pepper to taste
• ½ tsp red pepper flakes (optional)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
2. Prepare Tomatoes and Garlic: Arrange halved tomatoes on the baking sheet, drizzle with olive oil, and season with salt and pepper. Cut the top off the garlic head, drizzle the exposed cloves with olive oil, wrap it tightly in foil, and place it on the baking sheet alongside the tomatoes.
3. Roast Vegetables: Roast the tomatoes and garlic in the oven for 30-35 minutes until they are caramelized and soft. Remove from oven and allow to cool slightly.
4. Sauté Onion: While the roasted vegetables cool, heat a large pot over medium heat, add a little olive oil if needed, and sauté the chopped onion until translucent and soft, about 5 minutes.
5. Add Roasted Ingredients: Squeeze the roasted garlic cloves out of the foil into the pot. Add the roasted tomatoes, vegetable or chicken broth, and fresh basil leaves to the pot.
6. Blend Soup: Using an immersion blender, blend the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender and blend in batches until smooth before returning it to the pot.
7. Simmer with Cream: Place the pot back on medium heat, stir in the heavy cream or coconut milk, and let the soup simmer gently for 5-10 minutes to meld the flavors. Adjust seasoning with salt, black pepper, and optional red pepper flakes.
8. Serve: Serve the soup warm, garnished with fresh basil or a drizzle of cream if desired.

Notes

• You can substitute coconut milk for heavy cream to make the soup dairy-free.
• Use fresh, ripe tomatoes for the best flavor.
• To add depth, consider roasting the onion alongside the tomatoes and garlic.
• Red pepper flakes are optional but add a nice subtle heat.
• This soup pairs well with grilled cheese or crusty bread.

Keywords: roasted garlic tomato soup, creamy tomato soup, roasted tomato soup, easy tomato soup, homemade tomato soup