Pin This Creamy Roasted Garlic Tomato Soup offers the kind of soothing comfort that always wins over friends and family. Fresh, ripe tomatoes and a whole head of garlic bask in the oven until they're caramel-sweet, then get whizzed together with silky cream and bright basil. Every spoonful is luxuriously smooth, bursting with warmth and savory essence—a homemade bowl that blows any store-bought version out of the water.
The first time I roasted tomatoes and garlic for soup, I was hooked by the depth of flavor. Now it is my favorite fall ritual on chilly afternoons.
Ingredients
- Fresh tomatoes: Roma or vine-ripened tomatoes lend the perfect balance of sweetness and acidity Choose firm deep red fruit for best results
- Whole head of garlic: Roasting makes it mellow and sweet Pick a head with tight unbroken skin and no green sprouts
- Small onion: Onion brings savory backbone Look for firm onions with no soft spots
- Olive oil: Adds richness and helps vegetables caramelize in the oven A fruity extra-virgin type will shine
- Vegetable or chicken broth: Lifts and blends the flavors Use low sodium to control salt
- Heavy cream or coconut milk: Lends creaminess without overpowering Go for cream that is as fresh as possible
- Fresh basil leaves: The herbal note brightens up every bite Basil should be vibrant and fragrant
- Salt and black pepper: Essential for bringing the soup together Use fine sea salt and freshly cracked pepper if you can
- Red pepper flakes: Optional for a gentle heat Look for bright crimson flakes and add just a pinch
Instructions
- Prepare and Roast the Vegetables
- Preheat your oven to four hundred degrees Fahrenheit and line a rimmed baking sheet with parchment Arrange your halved tomatoes cut side up and drizzle with one tablespoon of olive oil Sprinkle with salt and pepper For the garlic slice the top off to expose the cloves drizzle with an additional tablespoon of olive oil and wrap tightly in foil Nestle the wrapped garlic on the tray beside the tomatoes Roast for thirty to thirty five minutes until the tomatoes are juicy and blistered and the garlic is very soft Set aside to cool slightly
- Sauté the Onion
- While the tomatoes roast warm one tablespoon olive oil in a large soup pot on medium heat Add chopped onion and cook gently for five minutes stirring occasionally until it is translucent and fragrant This step draws out the natural sweetness
- Combine and Blend
- Squeeze the tender roasted garlic cloves out of their skins straight into the pot with the onions Add the roasted tomatoes with all their juices pour in broth and toss in the fresh basil Simmer gently for five minutes to let the flavors meld Use an immersion blender to blend until lusciously smooth or work in batches with a countertop blender
- Finish and Simmer
- Stir in the cream or your chosen non dairy milk then let the soup bubble softly for an additional five to ten minutes Taste and tweak salt pepper or even a touch more basil for your own preference
- Garnish and Serve
- Ladle into bowls while steamy Top with a swirl of cream more torn basil or even crispy roasted cherry tomatoes Broiled baguette slices on the side are always a hit
Pin The transformation of raw garlic into a sweet spreadable treasure is my personal highlight I always set aside a roasted clove or two on fresh bread while the soup simmers The aroma filling the kitchen means everyone starts lining up early
Storage Tips
Let your soup cool to room temperature before ladling it into airtight containers A glass jar or BPA free plastic works great in the fridge Stored this way it will last five days In the freezer it keeps its color and flavor for up to three months Just thaw in the fridge and reheat gently on the stove stirring to smooth out the texture
Ingredient Substitutions
No fresh tomatoes Use good quality canned whole tomatoes in winter and roast them briefly to concentrate their flavor Swapping in coconut milk makes a dairy free version without any sacrifice in creaminess Try thyme or oregano if you are out of basil
Serving Suggestions
This soup loves a crusty grilled cheese sandwich nearby For lighter meals sprinkle toasted pumpkin seeds and microgreens on top or add a spoonful of pesto for extra punch It also makes an elegant first course for dinner parties
Cultural and Seasonal Notes
Tomato soup is considered a western comfort classic with European roots but the roasted garlic twist gives it a gourmet feel In late summer when tomatoes are abundant this recipe becomes a celebration of peak produce Off season use canned San Marzano tomatoes for a reliable substitute
Seasonal Adaptations
Add a handful of roasted sweet bell peppers for autumn Finish with a touch of lemon zest for spring brightness Swirl in extra cream in winter for more richness
Success Stories
Once I made this for a neighborhood potluck and it vanished before the main course started At home my kids have dubbed it the smiling soup because they always see me grinning as I stir Roasting the garlic is now a family event
Freezer Meal Conversion
To stock your freezer cool the soup thoroughly before dividing into portions Use freezer safe airtight bags laid flat for easy storage and quick thawing You can reheat straight from frozen adding just a splash of broth or cream if it looks thick
Pin This creamy soup brings so much comfort for cozy nights or cheerful gatherings. Make a double batch—you'll want leftovers!
Recipe FAQ
- → What type of tomatoes work best?
Roma or vine-ripened tomatoes are ideal, as they provide a balance of sweetness and low moisture for deeper flavor.
- → How do I roast garlic for this dish?
Slice the top off a whole head of garlic, drizzle with olive oil, wrap in foil, and roast alongside tomatoes until soft and caramelized.
- → Can I make this dairy-free?
Yes, substitute the heavy cream with coconut milk or your favorite non-dairy alternative to achieve a creamy texture.
- → How can I adjust the spice level?
Add red pepper flakes for heat or omit them for a milder, kid-friendly soup.
- → What toppings pair well with this soup?
Fresh basil, a swirl of cream, crispy roasted cherry tomatoes, or even homemade croutons add extra flavor and texture.