Why You’ll Love Creamy Roasted Garlic and Tomato Soup Recipe
- Roasting the tomatoes brings out their natural sweetness and creates a rich, concentrated tomato flavor.
- A whole head of roasted garlic adds mellow, savory flavor without making the soup overwhelmingly garlicky.
- Using a combination of tomato varieties gives the soup extra depth and complexity.
- Heavy cream creates a smooth, velvety finish while still allowing the roasted vegetables to remain the star.
- Most of the cooking time is hands-off while the vegetables roast in the oven.
- It is easy to customize with different herbs, broths, toppings, and levels of creaminess.
- The soup works well for meal prep because leftovers can be refrigerated or frozen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 lbs assorted tomatoes, such as Roma, beefsteak, and cherry tomatoes
- 3 tablespoons olive oil
- 1 large onion, quartered
- 1 red bell pepper, sliced
- 1 head garlic
- 1 1/2 teaspoons salt
- 1 handful fresh basil
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1/4 cup heavy cream
Optional toppings include grated Parmesan cheese, croutons, additional fresh basil, and freshly ground black pepper.
Directions
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
- Chop the tomatoes into approximately 1- to 2-inch pieces. Smaller tomatoes, such as cherry tomatoes, can simply be halved.
- Arrange the tomatoes, quartered onion, and sliced red pepper on the prepared baking sheet. Drizzle the vegetables with olive oil and season them evenly with salt and black pepper.
- Trim the bottom of the garlic head just enough to expose the cloves. Place the garlic on a piece of aluminum foil, drizzle it with a little olive oil, and wrap it securely in the foil.
- Place the wrapped garlic on the baking sheet with the vegetables. Transfer everything to the oven and roast for approximately 1 hour, or until the tomatoes are soft, fragrant, and beginning to caramelize around the edges.
- While the vegetables are roasting, pour the chicken broth into a large pot. Place it over medium heat and bring it to a gentle simmer.
- Remove the roasted vegetables from the oven. Carefully transfer the tomatoes, onion, red pepper, and any flavorful juices from the baking sheet into the pot with the warm broth.
- Tear the fresh basil leaves into smaller pieces and add them to the pot.
- Carefully unwrap the roasted garlic. Once it is cool enough to handle, squeeze the softened garlic cloves from the head directly into the soup.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully blend the soup in batches using a countertop blender.
- Taste the soup and add additional salt and black pepper as needed.
- Stir in the heavy cream and gently warm the soup without bringing it to a vigorous boil.
- Ladle the soup into bowls and serve warm. Garnish with Parmesan cheese, croutons, fresh basil, or additional black pepper if desired.
Servings and timing
This Creamy Roasted Garlic and Tomato Soup makes approximately 6 servings.
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes
Servings: 6
The majority of the cooking time is spent roasting the vegetables, so the recipe requires relatively little hands-on attention once the baking sheet goes into the oven.
Variations
Vegetarian Tomato Soup: Replace the chicken broth with vegetable broth for an easy vegetarian version.
Extra Creamy: Increase the heavy cream slightly for a richer, more luxurious consistency.
Dairy-Free: Leave out the heavy cream or substitute an unsweetened dairy-free cooking cream. The blended roasted vegetables will still give the soup plenty of body.
Spicy Tomato Soup: Roast a sliced jalapeño with the vegetables or add crushed red pepper flakes to the soup before blending.
Herb Variation: In addition to basil, try adding a small amount of fresh thyme or oregano. These herbs pair especially well with roasted tomatoes and garlic.
Extra Roasted Garlic: Garlic lovers can roast an additional head of garlic and blend it into the soup.
Vegetable-Packed Version: Add carrots to the roasting pan. They provide additional sweetness and help create an even thicker soup.
Thicker Soup: Start with slightly less chicken broth and add more after blending until the soup reaches your preferred consistency.
Smoother Soup: After blending, pass the soup through a fine-mesh strainer to remove tomato seeds and bits of skin for an especially silky texture.
Tomato Basil Soup: Increase the amount of fresh basil for a more pronounced tomato-basil flavor.
Storage/Reheating
Refrigerator: Allow leftover soup to cool before transferring it to an airtight container. Refrigerate for up to 3 to 4 days.
Freezer: For longer storage, place cooled soup in freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months. For the best texture, you can also freeze the soup before adding the heavy cream and stir in fresh cream after reheating.
Stovetop Reheating: Transfer the soup to a saucepan and warm it over low to medium-low heat, stirring occasionally. Avoid aggressively boiling the soup, particularly after the cream has been added.
Microwave Reheating: Place an individual portion in a microwave-safe bowl and heat in short intervals, stirring between each interval, until heated throughout.
If the soup becomes thicker after refrigeration, stir in a small splash of chicken broth, water, or cream while reheating until it reaches your preferred consistency.
FAQs
Can I use only one type of tomato?
Yes. Although a mixture of Roma, beefsteak, and cherry tomatoes creates more complex flavor, the soup can be made entirely with one variety. Roma tomatoes are an especially good option because they are meaty and roast beautifully.
Do I need to peel the tomatoes before roasting?
No. There is no need to peel the tomatoes before roasting. Once the vegetables are thoroughly blended, the skins become much less noticeable. For an exceptionally smooth soup, you can strain it after blending.
Why should I roast the tomatoes instead of cooking them directly in the pot?
Roasting removes some excess moisture while caramelizing the natural sugars in the tomatoes and vegetables. This produces a sweeter, deeper, and more concentrated flavor.
Can I make this tomato soup without an immersion blender?
Yes. Carefully transfer the soup to a countertop blender and blend it in batches. Avoid overfilling the blender with hot liquid, and allow steam to escape according to your blender’s instructions.
Can I substitute vegetable broth for chicken broth?
Absolutely. Vegetable broth is an easy substitute and makes the soup suitable for a vegetarian meal. Choose a mild vegetable broth so it does not overpower the roasted tomato flavor.
Can I make the soup without heavy cream?
Yes. The soup can be served without cream for a lighter tomato soup. Because the roasted vegetables are thoroughly blended, it will still have a pleasantly smooth consistency.
What should I serve with roasted tomato soup?
Grilled cheese is a classic pairing, but this soup is also delicious with crusty bread, garlic bread, a simple green salad, sandwiches, or toasted baguette slices. Parmesan cheese and crunchy croutons make excellent toppings.
How can I make the soup thicker?
Use slightly less broth, simmer the blended soup uncovered for several minutes, or roast the tomatoes a little longer to remove more moisture. Remember that the soup will also thicken somewhat as it cools.
Can I prepare the roasted vegetables ahead of time?
Yes. Roast the tomatoes, onion, pepper, and garlic ahead of time and refrigerate them in an airtight container once cooled. When you’re ready to make the soup, warm the broth, add the roasted vegetables, basil, and garlic, then blend and finish with cream.
Can I freeze creamy roasted tomato soup?
Yes. The soup can be frozen for up to 3 months. For the smoothest results after thawing, consider freezing it before adding the heavy cream. Reheat the thawed soup gently and stir in the cream just before serving.
Conclusion
Creamy Roasted Garlic and Tomato Soup turns simple vegetables into a deeply flavorful, comforting meal. Roasting the tomatoes, red pepper, onion, and whole head of garlic adds sweetness and savory depth, while fresh basil keeps the soup bright and aromatic. A final splash of heavy cream brings everything together with a smooth, velvety finish.
Whether served with grilled cheese for a classic combination or topped with Parmesan, croutons, and fresh basil, this homemade roasted tomato soup is an easy recipe to return to whenever you’re craving something warm and satisfying. It is also easy to customize, store, and reheat, making it just as practical for meal prep as it is for a cozy family dinner.
Creamy Roasted Garlic and Tomato Soup
A rich and creamy tomato soup made with oven-roasted tomatoes, sweet red pepper, onion, garlic, fresh basil, and a splash of heavy cream. Roasting the vegetables gives this comforting soup a deep, savory flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 lbs assorted tomatoes (roma, beefsteak, cherry tomatoes)
- 3 tbsp olive oil
- 1 large onion, quartered
- 1 red pepper, sliced
- 1 head garlic
- 1.5 tsp salt
- 1 handful basil
- .5 tsp black pepper
- 2 cups chicken broth
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 375℉. Chop the tomatoes into 1-2 inch pieces and place them with the onion and red pepper on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and black pepper.
- Cut the bottom from the head of garlic and place it on a piece of aluminum foil. Drizzle with olive oil, wrap securely in the foil, and place on the baking sheet. Roast the vegetables and garlic for 1 hour.
- While the vegetables roast, add the chicken broth to a large pot and warm over medium heat until it reaches a low simmer.
- Remove the roasted vegetables from the oven and add the tomatoes, red pepper, and onion to the simmering broth. Tear the basil and add it to the pot. Unwrap the roasted garlic and squeeze the softened cloves into the soup.
- Use an immersion blender to blend the soup until smooth and creamy. Taste and add more salt if needed.
- Stir in the heavy cream until combined and warmed through. Serve hot, garnished with extra basil and, if desired, parmesan cheese and croutons.
Notes
- Use a mixture of tomato varieties for a more complex tomato flavor.
- For an extra-smooth texture, blend the soup thoroughly with an immersion blender or carefully transfer it to a countertop blender in batches.
- Serve with parmesan cheese, croutons, and extra fresh basil if desired.
- Store leftover soup in an airtight container in the refrigerator and reheat gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 11 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 18 mg
