Description

This Creamy Roasted Garlic Tomato Soup is comfort in a bowl. Sweet roasted tomatoes and caramelized garlic are blended into a silky soup, enriched with cream for a velvety finish. It’s bursting with deep, rich flavor thanks to oven roasting, making it far more delicious than canned tomato soup. Pair it with a grilled cheese sandwich or crusty bread for the ultimate cozy meal.

Ingredients

2 lbs (900 g) ripe tomatoes (Roma or cherry)
1 whole garlic bulb
2 tbsp olive oil
1 medium onion, chopped
2 cups (480 ml) vegetable or chicken broth
1 tsp dried oregano (or Italian seasoning)
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp red pepper flakes (optional, for a little heat)
½ cup (120 ml) heavy cream (or half-and-half)
Fresh basil leaves, for garnish

Instructions

1. Roast the tomatoes and garlic

Preheat oven to 400°F (200°C).
Slice tomatoes in half and place on a baking sheet.
Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and place on the sheet.
Drizzle tomatoes with olive oil, season with salt and pepper, and roast for 30–35 minutes until caramelized.

2. Sauté the aromatics

In a large pot, heat 1 tbsp olive oil over medium heat.
Add onion and cook until soft and translucent (5 minutes).
Squeeze roasted garlic cloves out of their skins and add to the pot.

3. Blend the soup

Add roasted tomatoes, broth, oregano, salt, pepper, and red pepper flakes.
Use an immersion blender (or transfer to a blender in batches) to puree until smooth.

4. Add cream and finish

Stir in heavy cream and simmer for 5 minutes on low heat.
Taste and adjust seasoning if needed.

5. Serve

Ladle into bowls and garnish with fresh basil.
Serve hot with crusty bread or grilled cheese.

Tips & Tricks

For extra depth: Add a roasted red bell pepper with the tomatoes.
Make it vegan: Use coconut milk instead of cream.
Extra creamy: Add a small potato to the soup before blending for natural creaminess.
Storage: Keeps in the fridge for 4 days or freezes up to 2 months.

Variations

Spicy tomato soup: Add more chili flakes or a pinch of cayenne.
Cheesy twist: Stir in ½ cup shredded Parmesan before serving.
Herb lovers: Swap oregano for thyme or rosemary.
Chunky style: Blend only half the soup and leave some tomato pieces intact.

FAQs

1. Can I use canned tomatoes?
Yes—use two 28-oz cans of whole or crushed tomatoes (drain slightly before roasting).

2. Do I need to peel the tomatoes?
No—roasting softens skins, and blending makes them disappear.

3. Can I make this dairy-free?
Yes—use coconut milk, cashew cream, or almond milk for creaminess.

4. How can I thicken the soup?
Simmer longer to reduce liquid or add a spoonful of tomato paste.

Serving Suggestions

Classic pairing: grilled cheese sandwiches.
Serve in bread bowls for a fun presentation.
Top with croutons, a drizzle of olive oil, or Parmesan shavings.
Pair with a fresh green salad for a light meal.