Creamy Roasted Garlic Tomato Soup Recipe
This creamy roasted garlic tomato soup combines the rich, caramelized flavors of oven-roasted tomatoes and garlic with fresh basil and a touch of cream for a comforting, velvety smooth dish perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Scale
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 and Seasonings
- 2 tbsp olive oil
- 2 cups vegetable or chicken broth
- ½ cup heavy cream (or coconut milk)
- Salt and black pepper to taste
- ½ tsp red pepper flakes (optional)
Instructions
- Preheat and Prepare for Roasting: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Arrange and Season Tomatoes: Place the halved tomatoes cut side up on the lined baking sheet. Drizzle them with olive oil and season evenly with salt and black pepper to enhance natural flavors as they roast.
- Prepare Garlic for Roasting: Slice the top off the whole garlic head to expose the cloves, drizzle with olive oil, wrap it tightly in aluminum foil, and place it on the baking sheet alongside the tomatoes.
- Roast Tomatoes and Garlic: Roast in the preheated oven for 30-35 minutes until the tomatoes are soft and caramelized and the garlic cloves are tender. Once done, let cool slightly so they are easier to handle.
- Sauté Onions: While the roasted vegetables cool, heat a large pot over medium heat and sauté the chopped onion until it becomes soft and translucent, about 5 minutes, to build a flavorful base.
- Add Roasted Ingredients and Broth: Squeeze the softened roasted garlic cloves out of their skins into the pot, then add the roasted tomatoes along with any juices, the broth, and fresh basil leaves.
- Blend the Soup: Use an immersion blender to blend the mixture until smooth directly in the pot. If your immersion blender can’t fully smooth it, carefully transfer the mixture to a standard blender to achieve a creamy texture.
- Simmer with Cream: Return the blended soup to the pot (if needed), stir in the heavy cream or coconut milk, and let it simmer gently for 5-10 minutes to meld the flavors and achieve a rich consistency.
- Season and Serve: Taste and adjust salt, black pepper, and optional red pepper flakes to your preference. Serve warm, garnishing if desired with extra basil or a drizzle of cream.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk as suggested.
- Roasting the garlic in foil helps it soften and become sweet without burning.
- If you prefer a chunkier texture, blend less or pulse the soup briefly.
- This soup can be stored refrigerated for up to 3 days and freezes well for up to 2 months.
- Serve with crusty bread or a grilled cheese sandwich for a complete meal.
Keywords: roasted garlic tomato soup, creamy tomato soup, roasted tomato soup, garlic soup, easy tomato soup, comfort food soup
