Creamy Roasted Garlic Tomato Soup – Cozy & Flavor-Packed
Warm up with this Creamy Roasted Garlic Tomato Soup! Made with oven-roasted tomatoes, caramelized garlic, and a touch of cream, this soup is rich, velvety, and bursting with flavor. Perfect for cozy weeknight dinners, meal prep, or pairing with a grilled cheese sandwich. A comforting classic made simple and delicious!
Equipment
- Baking sheet
- Parchment paper (optional)
- Chef’s knife + cutting board
- Blender (immersion or high-powered)
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Ingredients
- 2 lbs (900 g) ripe tomatoes, halved
- 1 large head of garlic
- 1 medium onion, quartered
- 2 tbsp olive oil
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 3 cups vegetable broth (or chicken broth)
- 1 tbsp tomato paste (optional, for richness)
- ½ tsp dried thyme (or 1 tsp fresh thyme)
- ½ cup heavy cream, coconut milk, or Greek yogurt (optional, for creaminess)
- Fresh basil, for garnish
Instructions
- Prep vegetables: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Halve tomatoes, quarter onion, and slice top off the garlic head.
- Roast: Place tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 35–40 minutes until caramelized.
- Squeeze garlic: Once roasted, squeeze softened garlic cloves from the skin into a pot.
- Blend base: Add roasted tomatoes and onion to the pot. Pour in broth, tomato paste, and thyme. Use an immersion blender or transfer to a blender and blend until smooth.
- Simmer & finish: Return blended soup to pot, simmer for 10 minutes. Stir in cream or coconut milk if using. Taste and adjust seasoning.
- Serve: Ladle into bowls and garnish with fresh basil, cream drizzle, or crunchy seeds.
Notes
- For extra depth, add a splash of balsamic vinegar before serving.
- If you prefer a chunkier texture, blend only half the soup.
- Canned tomatoes can be substituted if fresh aren’t available—use fire-roasted for best flavor.
- Vegan-friendly: use coconut milk or cashew cream instead of dairy.
- Soup keeps well in the fridge for 3–4 days or frozen up to 3 months.