If you are craving a comforting bowl of pure bliss, this Creamy Roasted Garlic Tomato Soup Recipe is an absolute must-try. This soup combines the rich, mellow sweetness of roasted garlic with the bright, tangy depth of ripe tomatoes, all blended into a luscious, creamy texture that feels like a warm hug from the inside. Whether you’re warming up on a chilly evening or simply want to impress family and friends with a homemade classic, this recipe hits every note perfectly, delivering flavor and coziness in every spoonful.
Ingredients You’ll Need
Don’t let the simplicity fool you—each ingredient plays a crucial role in building the complex flavors and creamy texture of this soup. From the fragrant olive oil to the aromatic dried herbs, everything is essential to bring out the best in this dish.
- 2 tablespoons olive oil: Acts as the flavor base and helps caramelize the onions beautifully.
- 1 large onion, diced: Adds sweetness and depth when softened, balancing the acidity of the tomatoes.
- 1 tablespoon garlic, minced: Infuses the soup with a subtle garlic undertone.
- 4 cloves garlic, whole (for roasting): Roasting mellows the garlic, giving a sweet, nutty flavor that’s key to this recipe.
- 2 cans (14.5 oz each) diced tomatoes (or 6-7 fresh tomatoes, chopped): The heart of the soup, providing vibrant color and tangy richness.
- 2 cups vegetable broth (or chicken broth): Adds savory moisture and a depth of flavor.
- 1/2 cup heavy cream (or coconut milk for dairy-free version): Creates the silky, smooth texture and balances acidity with richness.
- 1 teaspoon dried basil: Brings an herby, slightly sweet fragrance to brighten the soup.
- 1 teaspoon dried oregano: Adds earthiness and complexity.
- Salt and pepper, to taste: Essential seasoning to enhance every flavor note.
- 1 tablespoon sugar (optional, to balance acidity): Helps smooth out any harsh tangs, making the soup perfectly mellow.
- Fresh basil (for garnish, optional): Adds a fresh pop of color and aroma when serving.
How to Make Creamy Roasted Garlic Tomato Soup Recipe
Step 1: Roast the Garlic
Start by roasting the whole garlic cloves to unlock their sweetness; wrap them in foil with a drizzle of olive oil and bake at 400°F (200°C) for about 20 minutes until soft and golden. This step transforms the pungent raw garlic into a mellow flavor powerhouse that defines the soup.
Step 2: Sauté the Onion and Minced Garlic
While the garlic roasts, heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent and slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for one more minute to release that fresh aromatic punch.
Step 3: Combine Tomatoes and Broth
Pour in diced tomatoes (with their juices) and the vegetable broth, stirring everything together. Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld and the tomatoes to soften completely.
Step 4: Blend the Soup
Once the soup has simmered, add the roasted garlic cloves, dried basil, oregano, salt, pepper, and sugar if using, then blend with an immersion blender or in batches using a regular blender until smooth. The roasted garlic adds depth without overpowering the tomato’s brightness.
Step 5: Stir in the Cream
Slowly pour in the heavy cream or coconut milk, stirring gently until fully incorporated. This final touch turns the soup into the creamy, velvety delight that makes this Creamy Roasted Garlic Tomato Soup Recipe so unforgettable.
How to Serve Creamy Roasted Garlic Tomato Soup Recipe
Garnishes
Fresh basil leaves scattered on top add a lovely color contrast and fresh herbal aroma. A drizzle of olive oil or a swirl of cream can add visual appeal and richness. Don’t forget a crack of freshly ground black pepper for a subtle kick.
Side Dishes
This soup pairs wonderfully with a crispy grilled cheese sandwich for the ultimate comfort combo. Crusty bread, garlic croutons, or a simple green salad also complement the soup’s creamy, tangy profile beautifully.
Creative Ways to Present
Try serving this soup in rustic bread bowls for an eye-catching presentation that doubles as an extra treat. Alternatively, garnish with roasted cherry tomatoes or a sprinkle of Parmesan cheese to impress guests with a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Place any leftover soup in an airtight container and refrigerate for up to 3 days. Flavors tend to deepen after a day, making it an even tastier next-day meal.
Freezing
This soup freezes beautifully! Let it cool completely, then portion into freezer-safe containers or bags. It will keep well for up to 3 months without losing its creamy texture or rich flavor.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling to preserve the creaminess. For an extra smooth finish, whisk in a splash of broth or cream while warming up.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! Using 6-7 ripe, fresh tomatoes will lend a brighter, fresher flavor. Just be sure to chop and simmer them well to break down the texture entirely.
Is there a dairy-free alternative for the cream?
Yes! Coconut milk is a perfect dairy-free substitute that keeps the soup silky and creamy without compromising on flavor.
How important is roasting the garlic?
Roasting garlic is a game-changer because it mellows out the sharpness and adds a subtle sweetness that enhances the soup’s overall depth.
Can I make this soup spicy?
For a spicy kick, add red pepper flakes while sautéing the onion or a dash of cayenne pepper to the soup before blending. It adds warmth without overpowering the delicate tomato flavor.
What can I use instead of heavy cream?
If you want a lighter option, half-and-half or whole milk can work, though the soup won’t be as rich. For a vegan option, as mentioned, coconut milk is your best friend.
Final Thoughts
There is something truly magical about this Creamy Roasted Garlic Tomato Soup Recipe that makes it a timeless classic in any kitchen. It’s simple enough to whip up on a weeknight but impressive enough for guests. Once you try it, you’ll have a new go-to comfort food that combines warmth, creaminess, and flavor in the most delightful way. So grab your ingredients, roast that garlic, and treat yourself to a bowl of happiness!
Print
Creamy Roasted Garlic Tomato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Roasted Garlic Tomato Soup is a comforting and flavorful dish featuring the rich sweetness of roasted garlic combined with vibrant tomatoes. Perfect for a cozy meal, it’s smooth, creamy, and seasoned with aromatic herbs. The soup can be easily made dairy-free by substituting heavy cream with coconut milk, making it versatile for various dietary preferences.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 tablespoon garlic, minced
- 4 cloves garlic, whole (for roasting)
- 2 cans (14.5 oz each) diced tomatoes or 6–7 fresh tomatoes, chopped
- 2 cups vegetable broth or chicken broth
Cream and Flavorings
- 1/2 cup heavy cream or coconut milk for dairy-free version
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon sugar (optional, to balance acidity)
Garnish
- Fresh basil (optional)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Place the whole garlic cloves on a piece of foil, drizzle with a little olive oil, wrap them up, and roast for about 20 minutes until soft and fragrant. Roasting mellows the garlic’s sharpness and adds sweetness to the soup.
- Sauté Onion and Minced Garlic: While the garlic roasts, heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant, taking care not to burn it.
- Add Tomatoes and Broth: To the pot, add diced tomatoes (with their juices if using canned) and vegetable or chicken broth. Stir in dried basil, oregano, salt, pepper, and optional sugar. Bring the mixture to a boil, then reduce to a simmer and cook uncovered for 15 minutes to allow flavors to meld.
- Blend the Soup: Once the soup has simmered, carefully squeeze the roasted garlic cloves out of their skins into the pot. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer in batches to a blender and puree until smooth.
- Add Cream and Finish Cooking: Stir in the heavy cream or coconut milk. Heat through gently, but do not boil, to preserve the creaminess. Taste and adjust seasoning with additional salt or pepper as desired.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh basil leaves if desired. Serve immediately for a comforting and delicious meal.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk.
- Use fresh tomatoes in season for a brighter flavor or canned tomatoes year-round.
- Optional sugar helps balance the acidity of the tomatoes; adjust to taste.
- Roasting the garlic adds a unique sweetness and depth, but you can skip this step and add additional minced garlic if desired.
- This soup pairs well with crusty bread or grilled cheese sandwiches.
