Creamy Roasted Garlic Tomato Soup

This Creamy Roasted Garlic Tomato Soup is a cozy twist on the classic tomato soup, perfect for chilly days and ultimate comfort. With herb-roasted tomatoes, mellow roasted garlic, fresh herbs, and spices, it delivers a deep, rich flavor in every spoonful. Whether enjoyed on its own or alongside a gooey grilled cheese, this comforting bowl is ready in under an hour and can be made vegan with simple swaps.

Why You’ll Love This Recipe

• Deep, rich flavor from roasted garlic and tomatoes

• Creamy texture without being heavy

• Easy to prepare with simple, wholesome ingredients

• Versatile—can be made vegan or served with grilled cheese

• Freezer-friendly for make-ahead meals

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted tomatoes and garlic:
3 to 4 lbs ripe organic tomatoes, cut into wedges
2 garlic bulbs

For the soup:
½ onion, chopped
1 tablespoon extra virgin olive oil
1½ cups organic heavy cream
2 cups organic vegetable stock
4 tablespoons organic tomato paste
1 teaspoon sea salt (plus more to taste)
1 teaspoon all-purpose seasoning blend (see homemade blend below)
½ teaspoon smoked paprika

Optional:
Grilled cheese sandwich, for serving

Homemade All-Purpose Blend:
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley

directions

1. Roast the tomatoes and garlic:
   Prepare herb-roasted tomatoes and garlic by roasting tomato wedges and garlic bulbs until tender and caramelized.

2. Blend ingredients:
   In a medium Dutch oven over medium-high heat, heat olive oil. Sauté chopped onions until translucent, about 1–2 minutes.
   Transfer onions, roasted tomatoes, squeezed garlic cloves, tomato paste, and vegetable stock into a high-powered blender. Blend until smooth. Reserve a few roasted tomatoes for garnish if desired.

3. Make the soup:
   Pour the blended mixture back into the Dutch oven. Stir in heavy cream, sea salt, all-purpose seasoning, and smoked paprika.
   Bring to a boil for 1–2 minutes, then reduce heat and simmer for 5–6 minutes until thickened.

4. Serve:
   Ladle soup into bowls, garnish with reserved roasted tomatoes, and serve immediately with grilled cheese if desired.

Servings and timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 40 minutes

• Total time: 55 minutes

Variations

• Vegan version: Use full-fat canned coconut cream or coconut milk instead of heavy cream, and pair with dairy-free grilled cheese.

• Spicier version: Add crushed red pepper flakes or cayenne for a little heat.

• Herb boost: Add fresh basil or thyme for extra flavor layers.

• Cream alternatives: Substitute heavy cream with cashew cream for a nutty richness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat on the stovetop over low heat, stirring occasionally. For longer storage, freeze the soup for up to 4–6 months. Thaw overnight in the refrigerator or at room temperature before reheating.

FAQs

1. Can I use canned tomatoes instead of fresh?

Yes, but roasting fresh tomatoes gives a deeper, more robust flavor. Use high-quality canned tomatoes if needed.

2. Can I make this soup without a blender?

An immersion blender works well in place of a traditional blender, but a smooth texture is best achieved with high-speed blending.

3. How do I roast the garlic bulbs?

Slice the tops off garlic bulbs, drizzle with olive oil, wrap in foil, and roast at 400°F for about 30–40 minutes until soft and golden.

4. Is this soup gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure any bread used for grilled cheese is gluten-free.

5. Can I substitute milk for heavy cream?

You can, but it won’t be as creamy. Use whole milk for a closer consistency, or go for half-and-half.

6. What’s the best type of tomato to use?

Roma or plum tomatoes work well due to their lower moisture and rich flavor when roasted.

7. Can I make this in advance?

Absolutely. The flavors deepen after a day. Store in the fridge and reheat when ready to serve.

8. How can I thicken the soup?

Simmer longer uncovered to reduce liquid, or add a small amount of tomato paste or cream.

9. Is this soup freezer-friendly?

Yes, freeze in individual portions or a large airtight container for up to 6 months.

10. What’s a good side dish besides grilled cheese?

Try crusty bread, a mixed greens salad, or even a chickpea salad for a hearty pairing.

Conclusion

This Creamy Roasted Garlic Tomato Soup brings together comforting flavors and velvety texture in every spoonful. With rich roasted tomatoes and mellow garlic, it’s a simple yet soul-satisfying dish that’s perfect for cozy nights in. Whether you go classic with grilled cheese or keep it light and vegan, this soup is a year-round favorite.