This Creamy Roasted Garlic Tomato Soup is a perfect blend of smooth, rich texture and cozy flavors. The roasted garlic adds a deep, mellow sweetness that complements the bright acidity of the tomatoes beautifully. It’s creamy without being heavy, making it comforting on cooler days or whenever you need a little bowl of warmth.
I love how the roasting process brings out the garlic’s natural sweetness—it changes the whole soup and makes it taste almost buttery. When I make this soup, I usually roast the garlic ahead of time so those flavors can really develop. It’s one of those recipes that feels like it takes some work but actually comes together pretty easily and is always worth it.
My favorite way to eat this soup is with a grilled cheese sandwich on the side. The crunchy, melty sandwich pairs perfectly with the smooth soup, and it’s great for dipping! If you’re looking for a simple but satisfying meal that feels a little special, this soup is a fantastic choice. It’s definitely one I keep coming back to again and again.
Key Ingredients & Substitutions
Garlic: Roasting garlic softens its sharpness and brings out sweetness. I always roast the whole head for a gentle, creamy garlic flavor. If you’re short on time, you can use garlic powder, but fresh roasted is best.
Tomatoes: Roma or plum tomatoes work great here because they’re meaty and less watery. If you can’t find fresh ones, canned whole or crushed tomatoes are a good swap. Just roast them briefly or simmer them well.
Broth: Vegetable broth keeps the soup vegetarian, while chicken broth adds extra richness. You could also use water, but seasoning carefully will be important to avoid a flat taste.
Cream: Heavy cream gives a smooth, rich finish. For a dairy-free option, try coconut cream or cashew cream. Both add creaminess without overpowering the garlic and tomato flavors.
Bread: Rustic bread toasted or grilled with olive oil adds texture and makes a lovely side. If you want crunchy topping inside the soup, croutons or even crackers work well too.
How Can I Get a Smooth Yet Flavorful Soup Every Time?
Smoothness is key for creamy tomato soup, but you want to keep that fresh tomato and roasted garlic taste popping. Here’s how I do it:
- Roast, don’t boil: Roasting tomatoes and garlic first concentrates flavors and softens ingredients without watering down the soup.
- Sauté onions gently: Cook onions slowly until soft and translucent for mild sweetness and depth without bitterness.
- Blend carefully: Use an immersion blender directly in the pot or blend in batches. Blend until silky but don’t overheat it in the blender to avoid flavor loss.
- Add cream at the end: Stir cream in last over low heat to keep it from curdling and maintain a rich texture.
- Adjust seasoning slowly: Taste as you go and add salt or spice gradually—you can always add more!
Equipment You’ll Need
- Roasting pan or baking sheet – perfect for roasting garlic and tomatoes evenly.
- Large pot – for sautéing onions and simmering the soup in one place.
- Immersion blender or regular blender – makes blending the soup smooth and easy.
- Sharp knife – helps you chop onions and slice garlic heads safely.
- Wooden spoon – great for stirring the soup without scratching your pot.
- Small skillet – optional, to toast or grill the bread for serving.
Flavor Variations & Add-Ins
- Add fresh basil or thyme while simmering for an herbal twist that brightens the soup.
- Stir in cooked crumbled sausage or bacon at the end for a smoky, meaty layer.
- Swap heavy cream for coconut milk to keep it dairy-free with a hint of sweetness.
- Include roasted red peppers or a pinch of smoked paprika to add depth and mild smokiness.
Creamy Roasted Garlic Tomato Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 heads garlic
- 2 tbsp olive oil (for roasting garlic)
- 2 tbsp olive oil (for sautéing)
- 1 medium onion, chopped
- 2 lbs tomatoes (Roma or plum tomatoes recommended)
- 3 cups vegetable broth or chicken broth
- 1 tsp salt, adjust to taste
- ½ tsp black pepper
- 1 tsp red pepper flakes (optional, for some heat)
- 1 tsp dried oregano or fresh rosemary (for garnish)
- ½ cup heavy cream or coconut cream
For Serving:
- 2 slices rustic bread (for optional croutons or grilled bread)
- Fresh herbs for garnish (thyme or rosemary)
If you’re looking for other comforting bowls, try our hearty Slow Cooker Taco Soup packed with bold Tex-Mex flavors. For something extra creamy, the classic Creamy Baked Potato Soup is always a family favorite. And when you’re in the mood for Italian-inspired flavors, the Italian Sausage Lasagna Soup delivers all the richness of lasagna in a spoonful.
How Much Time Will You Need?
Prepare and roast garlic and tomatoes for about 30-35 minutes. Preparation and sautéing take roughly 15 minutes. Simmering and pureeing the soup will take another 20-25 minutes. Plan for about 1 hour total from start to finish, including optional bread toasting.
Step-by-Step Instructions:
1. Roast the Garlic and Tomatoes
Preheat your oven to 400°F (200°C). Slice off the tops of the garlic heads to reveal the cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and caramelized. Meanwhile, wash and halve the tomatoes. Drizzle them with olive oil and roast on a baking sheet for 25-30 minutes until tender and slightly blackened.
2. Sauté the Onions and Add Roasted Garlic
In a large pot, heat olive oil over medium heat. Add chopped onions and cook for 7-10 minutes until soft and translucent. Squeeze the roasted garlic cloves from the skins and add them to the pot. Stir and cook for 1-2 minutes to combine flavors.
3. Combine Ingredients and Simmer
Add roasted tomatoes, broth, salt, pepper, and half the red pepper flakes to the pot. Bring the mixture to a boil, then lower the heat and simmer gently for 15-20 minutes to allow flavors to meld.
4. Blend the Soup Until Smooth
Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender. Puree until very smooth and creamy.
5. Stir in Cream and Warm Through
Return the soup to the pot if needed. Stir in your choice of heavy cream or coconut cream. Warm gently without boiling. Taste and adjust seasoning as needed.
6. Prepare Toasted Bread
Optionally, slice the rustic bread and toast or grill it in a pan with a bit of olive oil or butter until golden and crispy to serve alongside or atop the soup.
7. Serve and Garnish
Ladle the hot soup into bowls. Drizzle some cream on top, add extra roasted tomatoes if desired, scatter fresh herbs like thyme or rosemary, sprinkle with a pinch of red pepper flakes, and place crispy bread on the side or in the soup for dipping.
Enjoy this comforting, creamy tomato soup with the perfect balance of sweet roasted garlic and rich, tangy tomatoes!
Can I Use Jarred Roasted Garlic Instead of Roasting My Own?
Yes, you can use jarred roasted garlic to save time! Just add about 2-3 teaspoons to the soup when sautéing the onions. Keep in mind the flavor might be slightly less sweet and fresh than roasting yourself.
Can I Freeze This Soup?
Absolutely! Let the soup cool completely, then store it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring occasionally.
What Can I Substitute for Heavy Cream?
Coconut cream or cashew cream are great dairy-free alternatives that keep the soup creamy and rich. For a lighter option, you can also use half-and-half or whole milk, though it will be less thick.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat to avoid curdling the cream. Stir in a splash of broth or cream if the soup thickens too much.
More soups to try
Love traditional comfort food? Don’t miss our Old-Fashioned Potato Soup for a timeless recipe that warms every bite. And if you enjoy slow cooker meals, the Slow Cooker Tomato Tortellini Soup is creamy, cheesy, and perfect for busy days.