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Creamy Roasted Garlic Tomato Soup

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This creamy roasted garlic tomato soup is a comforting twist on the classic, made with herb-roasted tomatoes, caramelized garlic, and a touch of cream for velvety richness. Perfect for cozy meals, it’s freezer-friendly and easily adaptable for vegan diets.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Roasting & Blending
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Roasted Tomatoes + Garlic:

3–4 lbs ripe organic tomatoes, cut into wedges

2 garlic bulbs (tops trimmed)

Olive oil, for drizzling

Salt, to taste

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

Swirl of cream, freshly cracked black pepper

*Suggested seasoning blend: 1 tsp each sea salt, black pepper, garlic powder, dried oregano, dried thyme, dried parsley.

Instructions

  1. 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 sprinkle with salt.
  2. Roast for 30–40 minutes until tomatoes are softened and slightly caramelized. Let cool slightly, then squeeze the roasted garlic cloves out of their skins.
  3. In a Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add chopped onion and sauté for about 2 minutes until fragrant.
  4. Transfer roasted tomatoes, roasted garlic, sautéed onion, tomato paste, and vegetable stock to a high-speed blender. Blend until smooth.
  5. Return the blended mixture to the pot. Stir in heavy cream (or coconut cream), sea salt, seasoning blend, and smoked paprika. Bring to a gentle boil for 1–2 minutes, then reduce heat and simmer for 5–6 minutes.
  6. Serve hot, garnished with a swirl of cream, reserved roasted tomatoes, and cracked black pepper. Pair with grilled cheese if desired.

Notes

  • Use coconut cream for a vegan version.
  • Add red pepper flakes or cayenne for heat.
  • Stir in fresh basil, oregano, or thyme at the end for extra aroma.
  • For a chunky version, reserve some roasted tomato pieces to stir in after blending.
  • Top with roasted chickpeas or white beans for added protein.
  • Simmer uncovered to thicken the soup if desired.

Nutrition

Find it online: https://cheftinaskitchen.com/creamy-roasted-garlic-tomato-soup/