As the weather turns cooler, there’s something irresistible about curling up with a warm bowl of soup, especially when it’s homemade. Creamy roasted garlic tomato soup is more than just a comfort food—it’s a dish that wraps you in the kind of warmth you only feel sitting by a crackling fire or hugging an old friend. The aroma of roasted garlic and the rich sweetness of oven-roasted tomatoes make this soup special. It’s the kind of recipe that takes you back to childhood afternoons when grilled cheese sandwiches and tomato soup were a meal made of magic. With a modern twist, this recipe uses roasted garlic to elevate the flavor to a whole new level of cozy sophistication.
Tomato soup has a long history of warming hearts and homes. Originating from humble roots, it became a beloved classic in kitchens across the world because of its simplicity and nourishing qualities. Whether it’s served as a starter for a family dinner or enjoyed on its own during a quiet moment of self-care, this soup is a reminder of how food has the power to bring joy.
So, grab your favorite soup pot, and let’s create this luscious bowl of comfort together.
Why You’ll Love This Recipe
- Rich and Creamy Flavor: Thanks to roasted garlic and blended tomatoes, this soup is velvety smooth and full of savory depth.
- Simple Ingredients, Big Taste: You won’t need anything fancy to create a soup that tastes like it came from a gourmet bistro.
- Perfect for Any Occasion: Whether it’s a chilly weeknight dinner or part of a dinner party menu, this recipe is always a hit.
- Versatile Pairing: Serve with crusty bread, grilled cheese, or a fresh green salad.
Ingredients You’ll Need:
- 2 lbs fresh tomatoes (such as Roma or vine-ripened), halved
- 1 large head of garlic
- 2 medium yellow onions, peeled and quartered
- 2 medium carrots, peeled and chopped
- 3 tbsp olive oil
- 3 cups vegetable stock
- 1 cup coconut milk or heavy cream
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp paprika
- ½ tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
How to Make Creamy Roasted Garlic Tomato Soup
Step-By-Step Instructions
Step 1: Roast the Vegetables
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Arrange the halved tomatoes (cut side up), quartered onions, and chopped carrots on the sheet.
Take your garlic head and slice off the top to expose the cloves slightly. Drizzle everything with olive oil, ensuring the vegetables are lightly coated. Sprinkle a generous pinch of salt and pepper over the top, and roast for 35–40 minutes, or until the tomatoes are soft and slightly caramelized, and the garlic is golden and fragrant.
Step 2: Prepare the Soup Base
Once the vegetables are roasted, carefully transfer the tomatoes, onions, and carrots to a large soup pot. Squeeze the roasted garlic cloves from their skins and add them to the pot as well.
Add the vegetable stock, tomato paste, oregano, basil, paprika, and sugar (if using). Stir everything together, and let the mixture simmer over medium heat for 10–15 minutes to allow the flavors to meld beautifully.
Step 3: Blend to Perfection
Using an immersion blender (or transferring the soup to a countertop blender in batches), blend until the soup is completely smooth and creamy. If you prefer a chunkier texture, pulse it a few times instead of blending fully.
Step 4: Add the Creamy Finish
Reduce the heat to low and stir in the coconut milk or heavy cream. Taste and adjust seasoning with additional salt and pepper if needed. Let the soup warm through gently for another 5 minutes, but don’t let it boil—this will help preserve the creamy texture.
Step 5: Serve and Enjoy
Ladle the soup into bowls and garnish with a drizzle of olive oil, a sprinkle of dried basil, or even homemade croutons for a bit of crunch. Serve warm, paired with your favorite bread or sandwich.
Helpful Tips
- Choose the Right Tomatoes: Opt for ripe, flavorful tomatoes like Roma, vine-ripened, or even cherry tomatoes. If fresh tomatoes aren’t in season, you can use canned whole tomatoes—just roast them for a few minutes under the broiler to enhance their flavor.
- Get Creative with Garnishes: Add a dollop of sour cream, a sprinkle of Parmesan cheese, or a handful of fresh herbs like parsley or thyme to customize your soup.
- Balancing Acidity: If the soup tastes a little too tangy, a pinch of sugar can help balance the acidity of the tomatoes without overpowering the flavor.
- Make It Vegan: Swap the cream for coconut milk or another plant-based alternative, and ensure your vegetable stock is vegan-friendly.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings
- Category: Soups
- Method: Roasting and Blending
- Cuisine: American, Comfort Food
- Diet: Vegetarian (or Vegan with plant-based cream)
Notes
- This soup keeps well in the fridge for up to 4 days, making it a great make-ahead option. Simply reheat on the stovetop over low heat before serving.
- To freeze, allow the soup to cool completely, then transfer to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Nutritional Information (Per Serving)
Approximate values:
- Calories: 180
- Protein: 3g
- Carbohydrates: 14g
- Fat: 12g
- Fiber: 3g
Frequently Asked Questions
Can I make this soup without roasting the vegetables?
While roasting adds depth and sweetness to the soup, you can skip this step and sauté the vegetables in the soup pot before simmering. However, the flavor won’t be as rich.
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work well, especially when fresh ones aren’t in season. Just be sure to use high-quality canned tomatoes and roast them briefly for a similar effect.
What’s the best way to reheat this soup?
Reheat gently on the stovetop over low to medium heat, stirring occasionally. Avoid boiling to preserve the creamy consistency.
Related Recipes
If you loved this creamy roasted garlic tomato soup, here are a few more comforting soup recipes to try:
- One-Pan Chicken with Rice, Feta, and Tomatoes
- Creamy Chicken Enchilada Soup: A Tex-Mex Comfort Food Classic
- Roasted Vegetable Soup
Conclusion
This creamy roasted garlic tomato soup is the ultimate cozy comfort food. Its velvety texture, bold roasted flavors, and comforting warmth make it perfect for any occasion. Whether you’re serving it to guests or treating yourself to a quiet night in, it’s bound to become a recipe you’ll return to again and again. Grab a bowl, a spoon, and let this soup bring a little extra joy to your day!
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Creamy Roasted Garlic Tomato Soup
Description
As the weather turns cooler, there’s something irresistible about curling up with a warm bowl of soup, especially when it’s homemade. Creamy roasted garlic tomato soup is more than just a comfort food—it’s a dish that wraps you in the kind of warmth you only feel sitting by a crackling fire or hugging an old friend. The aroma of roasted garlic and the rich sweetness of oven-roasted tomatoes make this soup special. It’s the kind of recipe that takes you back to childhood afternoons when grilled cheese sandwiches and tomato soup were a meal made of magic. With a modern twist, this recipe uses roasted garlic to elevate the flavor to a whole new level of cozy sophistication.
Tomato soup has a long history of warming hearts and homes. Originating from humble roots, it became a beloved classic in kitchens across the world because of its simplicity and nourishing qualities. Whether it’s served as a starter for a family dinner or enjoyed on its own during a quiet moment of self-care, this soup is a reminder of how food has the power to bring joy.
So, grab your favorite soup pot, and let’s create this luscious bowl of comfort together.
Ingredients
- 2 lbs fresh tomatoes (such as Roma or vine-ripened), halved
- 1 large head of garlic
- 2 medium yellow onions, peeled and quartered
- 2 medium carrots, peeled and chopped
- 3 tbsp olive oil
- 3 cups vegetable stock
- 1 cup coconut milk or heavy cream
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp paprika
- ½ tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
Instructions
Step 1: Roast the Vegetables
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Arrange the halved tomatoes (cut side up), quartered onions, and chopped carrots on the sheet.
Take your garlic head and slice off the top to expose the cloves slightly. Drizzle everything with olive oil, ensuring the vegetables are lightly coated. Sprinkle a generous pinch of salt and pepper over the top, and roast for 35–40 minutes, or until the tomatoes are soft and slightly caramelized, and the garlic is golden and fragrant.
Step 2: Prepare the Soup Base
Once the vegetables are roasted, carefully transfer the tomatoes, onions, and carrots to a large soup pot. Squeeze the roasted garlic cloves from their skins and add them to the pot as well.
Add the vegetable stock, tomato paste, oregano, basil, paprika, and sugar (if using). Stir everything together, and let the mixture simmer over medium heat for 10–15 minutes to allow the flavors to meld beautifully.
Step 3: Blend to Perfection
Using an immersion blender (or transferring the soup to a countertop blender in batches), blend until the soup is completely smooth and creamy. If you prefer a chunkier texture, pulse it a few times instead of blending fully.
Step 4: Add the Creamy Finish
Reduce the heat to low and stir in the coconut milk or heavy cream. Taste and adjust seasoning with additional salt and pepper if needed. Let the soup warm through gently for another 5 minutes, but don’t let it boil—this will help preserve the creamy texture.
Step 5: Serve and Enjoy
Ladle the soup into bowls and garnish with a drizzle of olive oil, a sprinkle of dried basil, or even homemade croutons for a bit of crunch. Serve warm, paired with your favorite bread or sandwich.
Notes
- This soup keeps well in the fridge for up to 4 days, making it a great make-ahead option. Simply reheat on the stovetop over low heat before serving.
- To freeze, allow the soup to cool completely, then transfer to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
