Creamy Roasted Garlic Tomato Soup is a comforting dish that combines the deep, caramelized flavors of roasted garlic with the natural sweetness of ripe tomatoes. Each spoonful offers a velvety, rich experience, making it an ideal choice for a cozy meal.
Why I Love This Recipe
I appreciate this soup for its simplicity and depth of flavor. Roasting the garlic and tomatoes enhances their natural sweetness and imparts a smoky richness to the dish. The smooth, creamy texture is both luxurious and satisfying, making it a perfect choice for a comforting meal. Additionally, the use of wholesome, pantry-friendly ingredients makes it both accessible and nutritious.
Ingredients
- 8 medium-sized ripe tomatoes, halved
- 1 whole head of garlic
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium carrot, peeled and chopped
- 3 cups vegetable broth (or chicken broth)
- ½ cup heavy cream (or coconut milk for a dairy-free option)
- 1 teaspoon dried basil (or 2 tablespoons fresh basil)
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: I start by preheating my oven to 425°F (220°C).
- Prepare the Garlic: Slice the top off the head of garlic to expose the cloves, drizzle with a bit of olive oil, and wrap it in aluminum foil.
- Roast the Tomatoes and Garlic: Place the halved tomatoes (cut side up) on a baking sheet lined with parchment paper. Add the wrapped garlic to the sheet. Drizzle the tomatoes with 1 tablespoon of olive oil and sprinkle with a little salt. Roast in the preheated oven for about 30 minutes, or until the tomatoes are soft and slightly caramelized, and the garlic is tender.
- Sauté the Vegetables: While the tomatoes and garlic are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and carrot, and cook until they are softened, about 5-7 minutes.
- Combine Ingredients: Once the tomatoes and garlic are done roasting, add the tomatoes to the pot. Squeeze the roasted garlic cloves out of their skins and into the pot as well. Add the vegetable broth, dried basil, and smoked paprika. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.
- Blend the Soup: Use an immersion blender to puree the soup until it's smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot.
- Add Cream and Season: Stir in the heavy cream (or coconut milk) and season with salt and black pepper to taste. Let the soup warm through for a few more minutes, but avoid bringing it to a boil.
- Serve: Ladle the soup into bowls, garnish with fresh basil leaves if desired, and serve hot.
Servings and Timing
- Total Time: Approximately 50 minutes
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Servings: This recipe yields about 4 servings.
Variations
- Herb Variations: I sometimes substitute the basil with fresh thyme or rosemary for a different flavor profile.
- Spice Level: For a bit of heat, I add a pinch of red pepper flakes or a diced jalapeño when sautéing the onions and carrots.
- Protein Addition: To make the soup more filling, I occasionally add cooked lentils or shredded chicken.
- Vegan Option: By using vegetable broth and substituting the heavy cream with coconut milk or cashew cream, I can enjoy a vegan version of this soup.
Storage and Reheating
- Storage: I let the soup cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days.
- Freezing: For longer storage, I pour the cooled soup into freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months.
- Reheating: When I'm ready to enjoy the soup again, I thaw it in the refrigerator overnight if frozen. Then, I reheat it in a pot over medium heat until warmed through, stirring occasionally. If the soup has thickened too much, I add a splash of broth or water to reach the desired consistency.
FAQs
How can I make this soup spicier?
To add some heat, I include a pinch of red pepper flakes or a diced jalapeño when sautéing the onions and carrots.
Can I use canned tomatoes instead of fresh ones?
Yes, when fresh tomatoes aren't available, I substitute with two 14.5-ounce cans of diced tomatoes, though the flavor may differ slightly.
Is it possible to make this soup vegan?
Absolutely, by using vegetable broth and replacing the heavy cream with coconut milk or cashew cream, I can make a delicious vegan version.
What can I serve alongside this soup?
love pairing this soup with a classic grilled cheese sandwich, crusty bread, or a fresh green salad for a well-rounded meal.
Can I make this soup ahead of time?
Yes, I often prepare it in advance since the flavors deepen over time. I store it in the fridge and reheat it when ready to serve.
Conclusion
Creamy Roasted Garlic Tomato Soup is a rich, comforting dish that is both easy to make and packed with deep, roasted flavors. The combination of roasted garlic and tomatoes creates a velvety texture and a naturally sweet, slightly smoky taste. Whether served on its own or with a side of crusty bread, this soup is perfect for cozy dinners or meal prep. I love that it’s customizable with different herbs, spices, or add-ins, making it a versatile recipe that fits various dietary needs. Give it a try, and enjoy a warm, satisfying bowl of homemade goodness!
PrintCreamy Roasted Garlic Tomato Soup
Creamy Roasted Garlic Tomato Soup is a rich, velvety soup made with caramelized roasted garlic and ripe tomatoes. This comforting dish is full of deep, smoky flavors and can be customized for a vegan or dairy-free option. Perfect for a cozy meal, it's easy to make with wholesome, pantry-friendly ingredients.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting & Blending
- Cuisine: American, Comfort Food
- Diet: Vegetarian
Ingredients
- 8 medium-sized ripe tomatoes, halved
- 1 whole head of garlic
- 2 tbsp olive oil, divided
- 1 medium yellow onion, chopped
- 1 medium carrot, peeled and chopped
- 3 cups vegetable broth (or chicken broth)
- ½ cup heavy cream (or coconut milk for dairy-free option)
- 1 tsp dried basil (or 2 tbsp fresh basil)
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C).
- Prepare the Garlic: Slice the top off the garlic head, drizzle with olive oil, and wrap it in foil.
- Roast the Tomatoes & Garlic: Place halved tomatoes (cut side up) on a parchment-lined baking sheet. Add the wrapped garlic. Drizzle tomatoes with 1 tablespoon olive oil and sprinkle with salt. Roast for 30 minutes until soft and slightly caramelized.
- Sauté Vegetables: In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add chopped onion and carrot, cooking until softened (5-7 minutes).
- Combine Ingredients: Add roasted tomatoes and squeezed roasted garlic to the pot. Pour in broth, basil, and smoked paprika. Bring to a boil, then simmer for 15 minutes.
- Blend the Soup: Use an immersion blender (or a regular blender in batches) to puree until smooth.
- Add Cream & Season: Stir in heavy cream (or coconut milk). Season with salt and black pepper. Warm through without boiling.
- Serve: Ladle into bowls, garnish with fresh basil, and serve hot.
Notes
- Spice it Up: Add red pepper flakes or a diced jalapeño for heat.
- Protein Boost: Stir in cooked lentils or shredded chicken.
- Vegan Option: Use vegetable broth and replace heavy cream with coconut milk or cashew cream.
- Storage: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
