Creamy Roasted Garlic Tomato Soup is a cozy bowl of warmth and comfort, filled with rich roasted garlic flavor and smooth, velvety tomatoes. The roasting brings out a sweet and mellow garlic taste that blends perfectly with the bright, tangy tomatoes, all tied together in a creamy base that feels like a gentle hug on a chilly day.
I love making this soup when I want something soothing but interesting at the same time. Roasting the garlic really makes a difference—it softens the sharpness and gives the soup a deep, mellow flavor that you don’t quite get with raw garlic. I also like to add just a splash of cream to make it silky without being too heavy.
My favorite way to enjoy this creamy roasted garlic tomato soup is with a crusty piece of bread for dipping. It’s great for a quick lunch or as part of a simple dinner when I want something satisfying but easy. Every time I make it, I feel like it warms me up from the inside out, and I find myself going back for seconds without even thinking about it.
Key Ingredients & Substitutions
Garlic: Roasting whole garlic softens its sharpness and adds sweetness. If you’re short on time, you can use garlic powder but the roasted flavor won’t be as rich.
Tomatoes: I prefer fresh ripe tomatoes in summer for brightness. Canned whole peeled tomatoes work well year-round and save time. San Marzano tomatoes add a lovely sweetness.
Broth: Vegetable broth keeps it light and vegetarian, while chicken broth adds a cozy depth. If you want fewer calories, water with added herbs is fine.
Cream: Heavy cream gives a silky texture. For dairy-free, try coconut milk or cashew cream. Use less if you want a lighter soup.
How Do You Get Smooth, Creamy Texture Without Lumps?
The key is blending the soup well after cooking. Here’s how I do it:
- Use an immersion blender right in the pot for an easy and safe method.
- If using a traditional blender, work in batches and leave the vent slightly open to avoid pressure build-up.
- Blend until totally smooth, then return to pot and stir in cream off the heat to keep it silky and prevent curdling.
Also, simmering the soup for 20-25 minutes lets the flavors marry and softens any chunks for easier blending.
Equipment You’ll Need
- Oven-safe baking dish or foil – perfect for roasting whole garlic heads evenly.
- Large pot or Dutch oven – roomy for sautéing veggies and simmering the soup.
- Immersion blender – makes pureeing the soup simple and safe right in the pot.
- Knife and cutting board – for chopping onions, carrots, and herbs.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
Flavor Variations & Add-Ins
- Add red pepper flakes or smoked paprika for a subtle spicy or smoky kick.
- Stir in cooked crispy bacon or pancetta bits for a salty, meaty contrast.
- Blend in fresh basil or thyme to brighten the flavor with herbs.
- Swap cream for coconut milk to add a mild tropical note and make it dairy-free.
How to Make Creamy Roasted Garlic Tomato Soup
Ingredients You’ll Need:
For the Soup:
- 2 large heads of garlic
- 2 tablespoons olive oil, divided
- 2 pounds ripe tomatoes (or 2 cans (14 oz) whole peeled tomatoes)
- 1 medium onion, chopped
- 1 medium carrot, chopped (optional for sweetness)
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried oregano or basil (optional)
For Garnishing:
- Fresh basil or parsley, chopped
- Croutons or toasted bread slices
Time Needed
This recipe takes about 10 minutes to prepare, 30-35 minutes to roast the garlic, and 25-30 minutes to cook and blend the soup. In total, expect around 1 hour for a delicious creamy roasted garlic tomato soup.
Step-by-Step Instructions:
1. Roast the Garlic:
Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves inside. Drizzle with 1 tablespoon of olive oil, wrap the garlic in foil, and roast for about 30-35 minutes, until the garlic is soft and fragrant. Let it cool slightly before handling.
2. Prepare the Tomatoes and Sauté Veggies:
While the garlic roasts, core and quarter fresh tomatoes or have canned tomatoes ready. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add chopped onions and carrots (if using), then sauté them until soft, about 5-7 minutes.
3. Combine and Simmer:
Squeeze the softened garlic cloves out of the skins and mash into a paste. Add the tomatoes (with juices if canned), roasted garlic paste, broth, and dried herbs (if using) to the pot. Bring the mixture to a simmer and cook for 20-25 minutes to meld the flavors.
4. Blend the Soup and Finish:
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, then return it to the pot. Stir in the heavy cream and sugar (if using), heating gently without boiling. Adjust the seasoning with salt and pepper to your taste.
5. Serve and Enjoy:
Ladle the creamy tomato soup into bowls. Garnish with chopped fresh basil or parsley, drizzle with olive oil or extra cream, and top with toasted croutons or slices of toasted bread. Serve warm and enjoy a comforting bowl of goodness!
Can I Use Canned Garlic Instead of Roasting Fresh Garlic?
It’s best to use fresh garlic for roasting since it develops a sweet, mellow flavor that canned garlic can’t match. If you’re short on time, you can add a little garlic powder to the soup, but the taste won’t be as rich.
How Can I Make This Soup Dairy-Free?
Simply swap the heavy cream for coconut milk or another plant-based cream. This keeps the soup creamy without dairy and adds a subtle, delicious twist.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth.
Can I Prepare the Soup Ahead of Time?
Yes! You can roast the garlic and cook the soup up to 2 days in advance. Store it in the fridge and add the cream just before reheating to keep it fresh and creamy.
