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Creamy Roasted Garlic Tomato Soup Recipe

Creamy roasted garlic tomato soup is made by roasting Roma tomatoes, onion, and garlic until tender and browned at the edges. Blended smooth with vegetable broth, dried basil, and heavy cream, it has a rich, silky texture.
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Prep Time 15 minutes
Cook Time 1 hour 3 minutes
Total Time 1 hour 18 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Roma tomatoes halved lengthwise
  • 1 yellow onion medium, cut into wedges
  • 1 garlic head
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 3 cup vegetable broth
  • 1 tsp dried basil
  • 0.5 cup heavy cream

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 5-quart Dutch oven
  • 1 immersion blender
  • 1 countertop blender

Method
 

  1. Preheat the oven to 425°F.
  2. Arrange the tomatoes cut-side up and the onion wedges on an 18x13-inch rimmed baking sheet.
  3. Drizzle the tomatoes and onion with 1 1/2 tablespoons olive oil, then sprinkle with 3/4 teaspoon salt and the black pepper.
  4. Slice the top off the garlic head to expose the cloves, set it on a piece of foil, drizzle with the remaining 1/2 tablespoon olive oil, and wrap it tightly.
  5. Place the wrapped garlic on the baking sheet and roast the vegetables and garlic for 40 to 50 minutes, until the tomatoes are softened and browned at the edges and the garlic cloves are tender.
  6. Transfer the tomatoes and onion to a 5-quart Dutch oven, squeeze in the roasted garlic cloves, and add the vegetable broth, dried basil, and remaining 1/4 teaspoon salt.
  7. Bring the soup to a simmer over medium heat, then simmer for 10 minutes.
  8. Puree the soup with an immersion blender until smooth, or carefully blend it in batches in a countertop blender.
  9. Stir in the heavy cream and warm over low heat for 2 to 3 minutes without letting the soup boil.

Notes

For the smoothest texture, blend carefully in batches if using a countertop blender. Refrigerate leftovers for up to 4 days; freeze without the cream for up to 3 months. For a dairy-free option, use full-fat coconut milk in place of the heavy cream.