Heartwarming Roasted Tomato & Garlic Soup

This Roasted Tomato and Garlic Soup is the ultimate comfort food. It’s perfect for a cozy dinner, a light lunch, or even an elegant starter. Roasting the vegetables brings out a deep, rich flavor that is miles better than any store-bought soup. This recipe is simple to make and will quickly become your new favorite.

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Why You’ll Love This Soup

Amazing Flavor. Roasting the tomatoes and garlic makes them sweet and deeply flavorful.
Super Versatile. It works as a main course, a light lunch, or an elegant appetizer.
Easy to Make. With simple steps, anyone can make this delicious soup.
Pure Comfort. The creamy texture and warm flavors are perfect for a chilly day.
Healthy Ingredients. It’s packed with fresh tomatoes and herbs for a nutritious meal.

What You Need to Make the Soup

Ingredients

2 lbs fresh tomatoes (Roma or vine-ripened), halved
1 whole head of garlic
1 small onion, chopped
2 tbsp olive oil
2 cups vegetable or chicken broth
½ cup heavy cream (or coconut milk for dairy-free)
¼ cup fresh basil leaves
Salt and black pepper to taste
½ tsp red pepper flakes (optional, for a kick)

Tools

Immersion blender
Baking sheet
Foil
Large pot
Parchment paper

How to Make Roasted Tomato & Garlic Soup

Step 1: Preheat the Oven

First, set your oven to 400°F (200°C). Grab a baking sheet and line it with parchment paper so nothing sticks.

Step 2: Prep the Tomatoes

Lay your halved tomatoes on the baking sheet. Drizzle them with 1 tablespoon of olive oil. Sprinkle them with salt and pepper to boost the flavor.

Step 3: Roast the Garlic

Cut the very top off the head of garlic. Drizzle it with the remaining 1 tablespoon of olive oil. Wrap the garlic head in a piece of foil and place it on the baking sheet next to the tomatoes.

Step 4: Roast Them Both

Put the baking sheet in the oven. Roast for about 30-35 minutes. The tomatoes should be soft and a bit browned, and the garlic should be very soft and fragrant. Let them cool down a little.

Step 5: Sauté the Onion

While the veggies are roasting, get a large pot. Heat a little olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until it’s soft and clear.

Step 6: Combine Everything

Carefully squeeze the soft garlic cloves out of their skins right into the pot. Add the roasted tomatoes, the broth, and the fresh basil leaves.

Step 7: Blend It Smooth

Now, use an immersion blender to blend everything together right in the pot. Blend until the soup is super smooth and creamy. If you don’t have an immersion blender, you can use a regular blender, but do it in small batches to avoid a mess.

Step 8: Add the Cream and Simmer

Put the pot back on the stove. Stir in the heavy cream (or coconut milk). Let it simmer on low for 5-10 minutes. This helps all the flavors mix perfectly. Taste it and add more salt or pepper if you need it.

Step 9: Serve Warm

Ladle the warm soup into bowls. Garnish it with fresh basil, a drizzle of cream, or some croutons. Enjoy your delicious homemade soup!

How to Serve, Store, & Reheat

How to Serve

Garnish with fresh basil leaves or a swirl of cream. For a little crunch, add croutons or crispy roasted chickpeas. It pairs wonderfully with crusty bread for dipping or a classic grilled cheese sandwich.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating

Stovetop: Gently heat the soup in a pot over medium-low heat, stirring until warm. This is the best way to keep the creamy texture.

Microwave: Pour the soup into a microwave-safe bowl. Heat for 2-3 minutes, stirring halfway through.

Make Ahead

You can make this soup a day or two in advance. Store it in the fridge and reheat when you’re ready to serve. The flavors will get even better!

Special Tips & Variations

Don’t Rush the Roast: The magic of this soup comes from the deep flavor of the roasted vegetables. Give them enough time to get soft and caramelized in the oven.
Blend Thoroughly: For that silky, velvety texture, make sure you blend the soup until there are no chunks left. An immersion blender makes this job easy.
Adjust Seasoning: Always taste your soup before you serve it. A little extra salt or a pinch of red pepper flakes can make a huge difference.

Variations

Spicy Kick: Add a few red pepper flakes to the pot with the onions for a little heat.
Herb Twist: Try adding fresh thyme or oregano with the basil for a different flavor profile.
Dairy-Free: Use coconut milk or another plant-based cream alternative instead of heavy cream.
Add Veggies: Toss in a chopped carrot or some celery with the onion to add more nutrients and flavor.

Best Side Dishes

This creamy soup goes well with so many things.

Grilled Cheese Sandwich: The ultimate classic pairing.
Crusty Sourdough Bread: Perfect for soaking up every last bit of soup.
Crispy Caesar Salad: A cool, crisp salad is a great contrast to the warm soup.
Garlic Knots: Soft, buttery, and full of flavor.
Pasta Salad: A light, refreshing side for a complete meal.

Common Mistakes to Avoid

Under-roasted Vegetables: Don’t pull the tomatoes and garlic out of the oven too early. If they aren’t soft and caramelized, your soup will lack that essential deep flavor.
Skipping the Simmer: The final 5-10 minute simmer is crucial. It gives the flavors time to meld together perfectly. Don’t rush this step.
Not Tasting: Always taste and adjust seasonings before serving. A little more salt, pepper, or a pinch of sugar can balance the flavors perfectly.

Frequently Asked Questions

Q: What makes this soup so special?

A: The secret is roasting the tomatoes and garlic. This process brings out a natural sweetness and a deeper, more complex flavor that you can’t get from just boiling them. It creates a rich, comforting taste that sets this soup apart.

Q: Can I use canned tomatoes instead of fresh?

A: While fresh, ripe tomatoes are best for this recipe, you can use canned whole tomatoes as a substitute. Just make sure to drain them first. The flavor won’t be as complex, but it will still be delicious. Using canned roasted tomatoes is also an option.

Q: How do I make this soup vegan?

A: Making this soup vegan is easy! Simply replace the chicken broth with vegetable broth and use a plant-based cream like canned full-fat coconut milk or cashew cream instead of heavy cream.

Q: What are the best tomatoes to use?

A: Roma tomatoes or vine-ripened tomatoes are great choices because they are meaty and not too watery. This helps create a thick, flavorful soup.

Q: Can I freeze this soup?

A: Yes! This soup freezes very well. Let it cool completely, then store it in freezer-safe containers or bags. It will last for up to 3 months. Thaw it overnight in the fridge before reheating.

Q: How do I make the soup thicker?

A: To make the soup thicker, you can either reduce the amount of broth you add or let it simmer on the stove for a longer period of time after blending. The extra time on the heat will help some of the liquid evaporate, thickening the soup naturally.

Conclusion

This Roasted Tomato and Garlic Soup is the perfect way to bring warmth and comfort to your table. The simple act of roasting the vegetables transforms basic ingredients into a rich, delicious, and soul-satisfying meal. It’s easy enough for a weeknight but elegant enough for a special dinner. We hope you enjoy making this delightful soup!

Roasted Tomato & Garlic Soup Recipe Card

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yields: 6 servings

Category: Appetizer, Soup

Method: Roasting

Cuisine: American