This Creamy Roasted Garlic Tomato Soup is a bowl of comfort in its purest form. It’s packed with the deep, mellow sweetness of roasted garlic and the bright, tangy flavor of ripe tomatoes, all blended into a smooth and creamy texture that feels like a warm hug. The roasting brings out a lovely caramelized richness that makes every spoonful feel special.
I love making this soup when I want something cozy but also a little bit fancy without too much effort. Roasting the garlic is a simple trick that really changes the game, giving the soup a subtle, sweet depth that plain garlic just can’t match. I always roast extra cloves and keep them for adding to sandwiches or spreading on toast.
My favorite way to enjoy this soup is with a grilled cheese sandwich or some fresh crusty bread for dipping. It’s the kind of meal that’s easy to make any day but feels like you’re treating yourself. Whenever I serve it to friends, everyone asks for the recipe, and it always disappears fast—there’s just something about that creamy, garlicky tomato goodness that keeps people coming back for more.
Key Ingredients & Substitutions
Garlic: Roasting garlic softens its sharpness and brings out a sweet, mellow flavor. If you can’t roast, use garlic powder or sautéed fresh garlic, but roasting adds a unique depth you’ll love.
Tomatoes: Fresh ripe tomatoes give the best flavor, but canned whole peeled tomatoes work great too. Choose no-salt-added canned tomatoes for better control over seasoning.
Heavy cream: Heavy cream makes the soup creamy and smooth. For a lighter option, try coconut milk or cashew cream to keep the richness without dairy.
Smoked paprika: This is optional but adds a subtle smoky note that pairs well with roasted garlic. You can skip it or use a pinch of chili powder for a bit of heat instead.
How Do You Get That Creamy, Smooth Texture Without Lumps?
Blending the soup well is key to a silky texture. Here’s how I do it:
- Use an immersion blender right in the pot for easy cleanup and control.
- If you use a regular blender, work in small batches, and blend until smooth.
- Do not rush — blend thoroughly so there are no tomato chunks or veggie bits.
- After blending, stir in the cream off the heat to avoid curdling.
- For extra smoothness, strain the soup through a fine mesh sieve if you like.
These steps help give the soup that velvety mouthfeel that makes every spoonful comforting and satisfying.
Equipment You’ll Need
- Baking sheet – perfect for roasting garlic and tomatoes evenly.
- Aluminum foil – to wrap garlic heads and lock in moisture while roasting.
- Large pot – for sautéing veggies and simmering the soup.
- Immersion blender – lets you blend the soup directly in the pot for a smooth texture.
- Measuring cups and spoons – for accurate ingredient amounts.
- Sharp knife and cutting board – to dice the onion and carrot easily.
Flavor Variations & Add-Ins
- Add roasted red bell peppers for a smoky sweetness that pairs well with garlic.
- Stir in cooked crispy bacon or pancetta for a salty, savory boost.
- Use coconut milk instead of cream for a dairy-free, tropical twist.
- Include fresh herbs like thyme or rosemary during simmering to add aromatic depth.
Creamy Roasted Garlic Tomato Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 heads of garlic
- 2 tbsp olive oil, divided
- 2 lbs ripe tomatoes (or 2 cans of whole peeled tomatoes)
- 1 medium onion, diced
- 1 carrot, peeled and diced
- 2 cups vegetable or chicken broth
- ½ cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1 tsp smoked paprika (optional)
For Garnishing and Serving:
- Fresh basil leaves, chopped
- Red chili flakes or chili oil
- Crusty bread or grilled cheese
How Much Time Will You Need?
Preparing this delicious creamy roasted garlic tomato soup takes about 10 minutes of prep time, 35-40 minutes roasting, and 20 minutes of cooking and blending. Altogether, plan for around 1 hour from start to finish before enjoying your warm bowl of soup!
Step-by-Step Instructions:
1. Roast the Garlic and Tomatoes:
Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves, drizzle with 1 tablespoon olive oil, then wrap them in foil. Place on a baking sheet. If using fresh tomatoes, halve them, drizzle with the remaining olive oil, season lightly with salt, and spread on the same sheet. Roast garlic for about 35-40 minutes and tomatoes for 25-30 minutes, or until soft and slightly caramelized.
2. Cook the Base Vegetables:
While the garlic and tomatoes roast, heat a large pot over medium heat with a splash of olive oil. Add the diced onion and carrot, sautéing them until soft, about 5-7 minutes.
3. Combine, Simmer, and Blend:
Squeeze the softened, roasted garlic cloves out of their skins into the pot. Add the roasted tomatoes (or canned tomatoes if you’re using those) and stir everything together. Pour in the broth, bring to a boil, then reduce heat and let simmer gently for 15 minutes to let the flavors mingle. Use an immersion blender to blend until silky smooth, or carefully transfer the soup in batches to a blender. Be sure to blend fully for that creamy texture.
4. Add Cream and Seasonings:
Stir in the heavy cream and smoked paprika if you’re using it. Taste and adjust seasoning by adding salt and pepper as needed. Keep the soup warm until ready to serve.
5. Serve and Enjoy:
Ladle the creamy soup into bowls. Garnish with chopped fresh basil and a drizzle of chili oil or sprinkle of chili flakes for a touch of heat. Serve alongside crusty bread or a gooey grilled cheese sandwich for a comforting, cozy meal.
Can I Use Canned Garlic Instead of Roasting Fresh Garlic?
While canned garlic can work in a pinch, roasting fresh garlic adds a sweet, mellow flavor that really elevates this soup. If you must substitute, sauté fresh minced garlic gently to bring out some sweetness, but avoid raw garlic for best results.
Can I Make This Soup Ahead of Time?
Yes! The soup actually tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally and adding a splash of broth or cream if it’s too thick.
Is There a Dairy-Free Version of This Soup?
Absolutely! Swap the heavy cream for coconut milk or a cashew cream substitute. These options keep the creamy texture while adding a subtle, nutty or tropical twist. Just be sure to adjust seasoning as needed.
How Can I Store Leftover Soup?
Cool the soup to room temperature before transferring it to an airtight container. Keep it in the refrigerator for up to 3 days or freeze it for up to 2 months. When reheating, thaw in the fridge overnight and warm gently on the stove.
