There’s something almost magical that happens when you roast tomatoes and garlic together. The tomatoes soften until they’re sweet and caramelized, the garlic turns buttery and mellow, and the entire kitchen fills with the kind of aroma that makes everyone ask, “What’s cooking?”
This Roasted Tomato & Garlic Soup takes those simple ingredients and transforms them into a bowl of pure comfort. It’s smooth, deeply flavorful, and feels like something you’d order at a little café on a cold day. Yet the recipe itself couldn’t be easier — everything roasts on one sheet pan, blends in a single pot, and simmers into a silky, restaurant-worthy soup.
Whether you’re craving a cozy dinner, looking for a nourishing lunch that reheats beautifully, or serving guests something impressive but effortless, this roasted tomato soup checks every box. It’s wholesome, comforting, and full of rich flavor you can only get from slow-roasting fresh vegetables.
Why This Roasted Tomato Soup Always Turns Out Amazing
After making this recipe dozens of times—using different tomato varieties, roasting methods, and seasoning tweaks—this version delivers the deepest flavor with the least effort.
Here’s why it works:
Roasting unlocks a richer, sweeter flavor
Fresh tomatoes turn juicy and caramelized, and the garlic becomes soft, nutty, and mellow.
Creamy texture without feeling heavy
A small amount of cream goes a long way, but you can also keep it dairy-free.
Fresh basil adds brightness
It balances the natural sweetness of the roasted vegetables.
Easy enough for beginners
No fancy knife skills or complicated techniques—just roast, blend, and simmer.
Perfect soup for make-ahead meals
The flavor gets even better the next day.
Ingredients You’ll Need
For the Soup
- 2 lbs fresh tomatoes (Roma or vine-ripened), halved
- 1 whole head 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 & black pepper to taste
- ½ tsp red pepper flakes (optional)
Tools
- Baking sheet
- Foil
- Large pot
- Immersion blender (or regular blender)
- Parchment paper
How to Make Roasted Tomato & Garlic Soup (Step-by-Step)
Before You Begin
Prepare your baking sheet, pot, and ingredients. Oven and stovetop cooking times and results may vary depending on your equipment, so use visual cues to guide doneness.
1. Roast the tomatoes and garlic
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment.
Place tomatoes cut-side up and drizzle lightly with olive oil, salt, and pepper.
Slice the top off a garlic head, drizzle with oil, wrap in foil, and place on the sheet.
Roast for 30–35 minutes, or until:
- tomatoes appear softened and slightly caramelized
- garlic feels soft when pressed
2. Sauté the onion
Heat a little olive oil in a pot over medium heat.
Add chopped onion and cook 4–6 minutes, stirring occasionally, until the onion softens and becomes translucent without browning too deeply.
3. Add roasted garlic, tomatoes, and broth
Carefully squeeze the softened garlic cloves into the pot.
Add the roasted tomatoes, broth, basil, and any optional red pepper flakes.
4. Blend safely
Blend the mixture using an immersion blender until smooth.
If using a countertop blender:
- allow ingredients to cool slightly
- blend in small batches
- keep the lid vented to release steam
This prevents hot liquid from splashing.
5. Add cream and simmer
Return the soup to low heat.
Stir in the cream or coconut milk.
Simmer gently 5–10 minutes to help flavors blend.
Check seasoning and adjust with a little salt or pepper if needed.
6. Serve
Ladle warm soup into bowls and top with:
- basil
- cream swirl
- croutons
- toasted seeds
Enjoy with grilled cheese or crusty bread.
How to Serve This Soup
This soup is cozy on its own, but even better with:
- Garlic bread or herb butter toast
- Grilled cheese (classic pairing!)
- Caesar salad
- Roasted vegetables
- A warm baguette
For a dinner party, serve in small bowls with a basil leaf on top.
Storage, Meal Prep & Reheating
Refrigerate
Store for 4 days in an airtight container.
Freeze
Freezes beautifully for up to 3 months.
(If possible, freeze before adding cream for the smoothest reheating.)
Reheat
- Stovetop: low heat, stirring occasionally
- Microwave: short bursts, stir between intervals
If it becomes too thick, add a splash of broth.
Expert Tips for the Best Results
Roast fully — caramelization = flavor
Blend thoroughly for a velvety finish
Season at the end — helps balance acidity
Use ripe tomatoes — underripe will taste watery
Don’t skip the basil — it brightens everything
Variations Worth Trying
Dairy-Free
Use coconut milk instead of cream.
Spicy Version
Add chili flakes, hot sauce, or a roasted red pepper.
Herb Forward
Add thyme, rosemary, or oregano.
Thicker Soup
Reduce broth or simmer uncovered longer.
Protein Boost
Add cooked chickpeas blended in or stirred whole.
Frequently Asked Questions
Can I use canned tomatoes?
Yes—use whole canned tomatoes or fire-roasted tomatoes for extra flavor.
Fresh roasted tomatoes taste best, but canned works when fresh isn’t available.
Can I make this vegan?
Absolutely—swap heavy cream for coconut milk or cashew cream.
Which tomatoes work best?
Roma and vine-ripened tomatoes have the best texture and least water.
Can I freeze the soup?
Yes! Freeze for up to 3 months. Add cream after thawing for best texture.
How do I make it less acidic?
Add a pinch of sugar or a splash of cream until balanced.
How do I thicken the soup?
Simmer uncovered, or add a spoonful of tomato paste or extra roasted tomatoes.
Conclusion
There’s something incredibly comforting about this Roasted Tomato & Garlic Soup. Maybe it’s the deep flavor from the roasted vegetables, the silky texture, or the way the garlic becomes buttery-soft in the oven. Whatever it is, this soup feels like a warm hug in a bowl.
It’s simple enough for your busiest nights, yet special enough to serve when guests come over. And once you taste how rich and full-flavored roasted tomatoes can be, you may never go back to jarred tomato soup again.
Enjoy this cozy, homemade classic—one spoonful at a time.
Roasted Tomato & Garlic Soup
Ingredients
Method
- Before You Begin
- Prepare your baking sheet and cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
- Roast the vegetables
- Preheat oven to 400°F (200°C). Arrange tomatoes cut-side up. Drizzle with oil, salt, and pepper.
- Cut top off garlic head, drizzle with oil, wrap in foil.
- Roast 30–35 minutes until tomatoes caramelize and garlic becomes soft.
- Sauté onion
- Heat oil in a pot. Cook onion 4–6 minutes until softened.
- Add roasted ingredients
- Squeeze roasted garlic into pot. Add tomatoes, broth, basil, and red pepper flakes.
- Blend safely
- Blend with an immersion blender until smooth.
- If using a standard blender, blend in small batches and vent steam carefully.
- Simmer with cream
- Stir in cream. Simmer 5–10 minutes on low to combine flavors. Adjust seasoning.
- Serve
- Spoon into bowls and garnish as desired.
About the Author
Isaac shares easy, family-friendly recipes made with simple ingredients, focusing on clear instructions and reliable results for everyday home cooking.
