Creamy Roasted Garlic Tomato Soup

This creamy roasted garlic tomato soup is a cozy, comforting twist on the classic. With herb-roasted tomatoes, caramelized garlic, and a touch of cream, it delivers rich, velvety flavor in every spoonful. Ready in under an hour, it’s perfect on its own or paired with a grilled cheese sandwich for the ultimate comfort meal.

Why You’ll Love This Recipe

This soup is simple yet elevated, with roasted tomatoes and garlic giving it a deep, sweet, and smoky flavor. The addition of cream makes it luxuriously smooth, while smoked paprika and herbs provide a subtle warmth. It’s easy to adapt for vegan diets, freezer-friendly, and ideal for both weeknight dinners and meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Roasted Tomatoes + Garlic:

• 3–4 lbs ripe organic tomatoes, cut into wedges

• 2 garlic bulbs

Soup Base:

• ½ onion, chopped

• 1 tablespoon extra virgin olive oil

• 1 ½ cups heavy cream (or coconut cream for vegan option)

• 2 cups vegetable stock

• 4 tablespoons tomato paste

• 1 teaspoon sea salt (plus more to taste)

• 1 teaspoon all-purpose seasoning blend*

• ½ teaspoon smoked paprika

Optional for serving:

• Grilled cheese sandwich

• Reserved roasted tomatoes for garnish

*Homemade blend suggestion: 1 teaspoon each sea salt, black pepper, garlic powder, dried oregano, dried thyme, and dried parsley.

Directions

1. Roast the tomatoes and garlic: Preheat oven to 400°F (200°C). Place tomato wedges and whole garlic bulbs (tops trimmed) on a baking sheet. Drizzle with olive oil and season with salt. Roast until softened and slightly caramelized, about 30–40 minutes. Let cool slightly, then squeeze roasted garlic cloves out of the skins.

2. Cook onions: In a Dutch oven over medium-high heat, heat 1 tablespoon olive oil. Add chopped onion and sauté until soft and fragrant, about 2 minutes. Remove from heat.

3. Blend the base: Transfer roasted tomatoes, roasted garlic, sautéed onion, tomato paste, and vegetable stock to a high-speed blender. Blend until smooth.

4. Simmer the soup: Pour the blended mixture back into the pot. Stir in heavy cream, salt, all-purpose blend, and smoked paprika. Bring to a gentle boil for 1–2 minutes, then reduce to low and simmer for 5–6 minutes until slightly thickened.

5. Serve: Ladle into bowls and garnish with reserved roasted tomatoes, a swirl of cream, and freshly cracked black pepper. Pair with grilled cheese if desired.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

• Vegan version: Use full-fat coconut cream or milk in place of heavy cream.

• Spicy kick: Add a pinch of red pepper flakes or cayenne when simmering.

• Herb boost: Stir in fresh basil, thyme, or oregano at the end for added aroma.

• Chunky style: Reserve part of the roasted tomatoes and stir them in after blending.

• Protein-packed: Top with roasted chickpeas or white beans for extra substance.

Storage/Reheating

Refrigerate leftovers in an airtight container for 2–3 days. For longer storage, freeze for 4–6 months. Thaw overnight in the fridge before reheating on the stovetop over medium-low heat, stirring often. Add a splash of broth or cream if the soup thickens too much.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, but roasting fresh tomatoes gives the best depth of flavor. If using canned, choose fire-roasted tomatoes.

Do I have to roast the garlic?

Yes—roasting mellows the sharpness of raw garlic and gives the soup a sweet, rich flavor.

What’s the best type of tomatoes for this soup?

Ripe Roma or plum tomatoes work best, but any fresh, in-season variety will add great flavor.

Can I make this soup without cream?

Yes, the soup will still be flavorful. Use extra vegetable broth for a lighter version.

Can I use chicken broth instead of vegetable stock?

Yes, though it will no longer be vegetarian. Chicken broth adds a richer, savory note.

Is this soup gluten-free?

Yes, it’s naturally gluten-free as long as your seasoning blends and sides are gluten-free.

What can I serve with roasted garlic tomato soup?

Grilled cheese sandwiches, crusty bread, or a fresh salad are perfect pairings.

How do I thicken the soup more?

Simmer uncovered for a few extra minutes to reduce liquid, or stir in a spoonful of tomato paste.

Can I double this recipe?

Yes, it doubles easily. Just use a large pot and adjust blending in batches if needed.

Can I prepare this ahead of time?

Absolutely. Roast the tomatoes and garlic in advance, blend with the other ingredients, and store until ready to heat and serve.

Conclusion

This creamy roasted garlic tomato soup is a comforting bowl of warmth that elevates the classic tomato soup with roasted depth and silky texture. Easy to prepare, freezer-friendly, and customizable, it’s the perfect cozy meal for any season. Pair it with grilled cheese or fresh bread, and you’ve got the ultimate comfort food combination.