Creamy Roasted Garlic Tomato Soup is a comforting bowl packed with rich, smooth tomato flavor and the deep, mellow sweetness of roasted garlic. This soup is silky and warming, perfect for chilly days or whenever you want something both tasty and soothing. It brings together the tang of ripe tomatoes and the gentle creaminess that makes every spoonful feel like a warm hug.
I love roasting the garlic ahead of time—the roasting brings out a soft, sweet side that really changes the usual tomato soup vibe. It’s one of those little things that makes the whole soup feel special without any extra fuss. For me, this soup hits the perfect balance between bright and rich, so it never feels too heavy but still satisfies.
My favorite way to enjoy this soup is with a grilled cheese sandwich on the side. The crunchy, melty sandwich and the smooth soup make a classic combo that always makes me smile. It’s an easy meal that’s both quick to put together and feels like a treat any day of the week. Plus, it’s great for sharing with family or friends when you want to keep things cozy and simple.
Key Ingredients & Substitutions
Garlic: Roasting garlic softens its flavor and brings out a natural sweetness. If you’re in a hurry, you could use garlic powder, but it won’t be as rich or mellow.
Tomatoes: Canned whole peeled tomatoes are great for deep flavor and consistency. You can swap with crushed or diced canned tomatoes if needed, just adjust the texture by blending well.
Onion: Adds sweetness and depth when sautéed. Yellow or white onions both work well here. For a milder taste, try using shallots.
Broth: Vegetable broth is perfect for a light version, while chicken broth adds extra richness. You can also use water and increase seasoning to keep it simple.
Cream: Heavy cream gives silky texture and richness. For lighter options, use half-and-half or coconut milk. Dairy-free creams work well too, keeping the soup creamy without dairy.
How Do You Get a Smooth, Creamy Texture Without Lumps?
The blending step is crucial for a velvety soup. You can use an immersion blender right in the pot—that’s super easy and saves cleanup. If you don’t have one, blend in batches using a regular blender, but be careful—it’s hot!
- Blend thoroughly until no chunks remain for the smoothest texture.
- If the soup feels too thick, add a little more broth or cream to loosen it up.
- After blending, heat gently and stir often to avoid sticking or curdling cream.
Patience and gentle blending make all the difference in a creamy, lump-free finish.
Equipment You’ll Need
- Oven-safe foil – perfect for wrapping garlic to roast evenly without drying out.
- Large pot or Dutch oven – gives plenty of room to sauté onions and simmer the soup.
- Immersion blender – blends soup directly in the pot for a quick, smooth result.
- Wooden spoon – great for stirring and breaking up tomatoes without damaging your pot.
- Knife and cutting board – for chopping onions and herbs easily and safely.
Flavor Variations & Add-Ins
- Stir in a pinch of red pepper flakes for a subtle heat that lifts the tomato flavor.
- Swap cream for coconut milk to add a gentle sweetness and make it dairy-free.
- Add fresh basil or thyme during simmering for extra herb aroma and brightness.
- Mix in cooked, chopped bacon or pancetta after blending for smoky, meaty notes.
Creamy Roasted Garlic Tomato Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 heads garlic
- 2 tbsp olive oil, divided
- 1 medium onion, chopped
- 2 (28 oz) cans whole peeled tomatoes
- 2 cups vegetable or chicken broth
- 1 tsp sugar (optional, to taste)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- ½ tsp smoked paprika (optional for depth)
- ½ tsp dried basil or 1 tbsp fresh basil, chopped
- ½ cup heavy cream or half-and-half
- Fresh parsley or basil for garnish
- Crusty bread or grilled cheese sandwich for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep, 40 minutes for roasting garlic, and 25 minutes for cooking and blending, totaling roughly 1 hour. The hands-on time is short; most of the cooking time is letting the garlic roast and flavors meld in the pot.
Step-by-Step Instructions:
1. Roast the Garlic:
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, wrap in foil, and roast for about 35-40 minutes until the garlic is soft and golden.
2. Cook the Onion:
While the garlic roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.
3. Add Roasted Garlic and Tomatoes:
Squeeze the roasted garlic cloves out of their skins into the pot with the onions. Stir to combine and let the garlic warm for a minute. Add the canned tomatoes along with their juices. Crush the tomatoes using a spoon or potato masher to break them up.
4. Simmer the Soup:
Pour in the broth, then add sugar (if using), salt, black pepper, smoked paprika, and basil. Stir well, bring the mixture to a boil, then reduce heat and let it simmer gently for 20 minutes to blend the flavors.
5. Blend Until Smooth:
Use an immersion blender to puree the soup in the pot until smooth and creamy. If you don’t have one, carefully transfer the soup in batches to a blender and blend, then return to the pot.
6. Stir in Cream and Adjust Seasoning:
Mix in the cream and warm the soup gently over low heat, without boiling. Taste and add more salt and pepper if needed.
7. Serve and Enjoy:
Ladle the soup into bowls and add a swirl of cream on top. Sprinkle with fresh parsley or basil and a pinch of freshly ground black pepper. Serve with crusty bread or a grilled cheese sandwich for a classic, comforting meal.
Can I Use Fresh Garlic Instead of Roasted Garlic?
You can, but roasting garlic mellows its flavor and adds sweetness. If using fresh garlic, sauté it gently with the onions to avoid a harsh, raw taste.
How Can I Make This Soup Vegan?
Use vegetable broth and substitute the cream with coconut milk or a plant-based cream alternative. This keeps the soup creamy without dairy.
Can I Freeze Leftover Soup?
Yes! Let the soup cool completely, then store it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
What’s the Best Way to Serve This Soup?
It’s delicious with crusty bread or a grilled cheese sandwich. Adding a fresh herb garnish like parsley or basil brightens the flavors beautifully.
