Best Creamy Roasted Garlic Tomato Soup Recipe

Introduction

This creamy roasted garlic tomato soup is a comforting blend of sweet, caramelized tomatoes and mellow roasted garlic. Perfect for cozy evenings, it’s rich, smooth, and pairs wonderfully with a classic grilled cheese sandwich.

Ingredients

• 3 to 4 lb ripe organic tomatoes, cut into wedges
• 2 bulbs garlic
• 1/2 onion, diced
• 1 tbsp extra-virgin olive oil
• 1 1/2 cups organic heavy cream
• 2 cups organic vegetable broth
• 4 tbsp organic tomato paste
• 1 tsp sea salt, plus more as needed
• 1 tsp all-purpose seasoning blend
• 1/2 tsp smoked paprika
• Reserved roasted tomatoes (optional, for serving)
• Grilled cheese sandwich (for serving)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Arrange the tomato wedges and whole garlic bulbs with their tops cut off to expose the cloves on a baking sheet. Drizzle lightly with olive oil and sprinkle with a pinch of sea salt. Roast for 35-40 minutes, until tomatoes are caramelized and garlic is soft and golden. Allow to cool slightly.
2. Step 2: Heat olive oil in a medium-sized dutch oven over medium-high heat. Add diced onions and sauté for 1-2 minutes until translucent and fragrant. Remove from heat.
3. Step 3: Transfer sautéed onions, roasted tomatoes, and squeezed roasted garlic cloves into a high-powered blender. Add tomato paste and vegetable broth. Blend until very smooth. Set aside some roasted tomatoes if you want to use them as garnish.
4. Step 4: Pour the blended mixture back into the dutch oven. Place over medium-high heat and stir in heavy cream, sea salt, seasoning blend, and smoked paprika. Bring to a boil for 1-2 minutes, then reduce heat and simmer for 5-6 minutes to thicken and let flavors meld. Adjust seasoning as needed.
5. Step 5: Remove from heat and ladle into bowls. Top with reserved roasted tomatoes if desired. Serve immediately with a grilled cheese sandwich for the ultimate comfort meal.

Tips & Variations

• Use organic tomatoes and broth for the best flavor and richness.
• For a vegan version, substitute heavy cream with coconut cream or cashew cream.
• Adding a pinch of red pepper flakes gives the soup a subtle kick.
• Reserve some garlic cloves whole for a rustic garnish instead of squeezing them into the blend.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If soup thickens too much when cooled, add a splash of vegetable broth or water to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, though fresh tomatoes provide a brighter, sweeter flavor. Use about 4 cups of high-quality canned whole or crushed tomatoes and adjust roasting time as needed.

Is it possible to make this soup ahead of time?

Absolutely. Prepare the soup up to the simmering step, then cool and refrigerate. Reheat gently before serving and add fresh cream if desired to freshen the texture.

Best Creamy Roasted Garlic Tomato Soup Recipe

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★★★★★

4.8 from 63 reviews

This Best Creamy Roasted Garlic Tomato Soup features rich, caramelized tomatoes and garlic roasted to perfection, blended with sautéed onions, creamy heavy cream, and a mix of savory seasonings to create a velvety, deeply flavorful soup. Paired with a classic grilled cheese sandwich, it offers the ultimate comfort food experience.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Soup:

• 3 to 4 lb ripe organic tomatoes, cut into wedges
• 2 bulbs garlic
• 1/2 onion, diced
• 1 tbsp extra-virgin olive oil
• 1 1/2 cups organic heavy cream
• 2 cups organic vegetable broth
• 4 tbsp organic tomato paste
• 1 tsp sea salt, plus more as needed
• 1 tsp all-purpose seasoning blend
• 1/2 tsp smoked paprika

For Serving:

• Reserved roasted tomatoes (optional)
• Grilled cheese sandwich

Instructions

1. Roast Tomatoes and Garlic: Preheat the oven to 400°F (200°C). Arrange tomato wedges and whole garlic bulbs with tops cut off on a baking sheet. Drizzle lightly with olive oil and sprinkle with a pinch of sea salt. Roast for 35-40 minutes until tomatoes caramelize and garlic softens. Cool slightly before handling.
2. Sauté Onions: Heat a medium dutch oven pot over medium-high heat and add olive oil. Add the diced onions once oil is hot and sauté for 1-2 minutes until translucent and fragrant. Remove from heat.
3. Blend Soup Base: Transfer sautéed onions, roasted tomatoes, and squeeze roasted garlic cloves from skins into a high-powered blender. Add tomato paste and vegetable broth. Blend on high until very smooth and fully broken down. Optionally, reserve some roasted tomatoes for garnish.
4. Simmer Soup: Pour blended mixture back into the dutch oven. Place over medium-high heat and add heavy cream, sea salt, all-purpose seasoning blend, and smoked paprika. Stir thoroughly. Bring to a boil for 1-2 minutes, then reduce heat to low and simmer for 5-6 minutes, letting soup thicken and flavors meld. Taste and adjust salt as needed.
5. Serve: Remove from heat and ladle soup into bowls. Top with reserved roasted tomatoes if using. Serve alongside a grilled cheese sandwich for the perfect comforting meal.

Notes

• Roasting intensifies the natural sweetness of tomatoes and garlic.
• Using a high-powered blender ensures a smooth, creamy texture.
• Reserve some roasted tomatoes for garnish if desired.
• Adjust seasoning to taste during the simmering step for best flavor balance.
• Pair with a grilled cheese sandwich to create a classic, comforting meal.

Keywords: creamy roasted garlic tomato soup, roasted tomato soup, creamy tomato soup, grilled cheese soup pairing, comfort food soup, vegetarian tomato soup