Hey, foodies! Today, I’m excited to share a simply delightful recipe that’s perfect for cozy nights in—creamy roasted garlic tomato soup. It’s a fantastic way to use up those ripe garden tomatoes you might have or just an excuse to visit your local farmer’s market. Imagine a bowl of warm, velvety soup with a hint of roasted garlic and fresh basil. Trust me, once you’ve tried it, you’ll want to make it a regular on your meal rotation.
Before we dive in, if you’re in the mood for something a little more textured, check out my chunky vegetable soup to satisfy your cravings!

Why you’ll love this recipe
Let’s talk about why this creamy roasted garlic tomato soup will become a staple in your home. First off, it’s super easy and quick to prepare—perfect for busy weeknights when you just don’t have the energy for something complicated. The roasting really brings out a sweet depth in the tomatoes and garlic, making the soup taste like it’s been simmering all day.
Plus, the recipe’s flexibility is a lifesaver. Whether you’re looking for a dairy-free option using coconut milk or want that classic creamy touch from heavy cream, it’s totally adaptable. And hey, there’s something heartwarming about making a comforting homemade soup from scratch. It creates an aroma that just makes you breathe a little easier after a hectic day.
Ingredients
Here’s what you’ll need to whip up this soup:
- 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)
- ¼ cup fresh basil leaves
- Salt and black pepper to taste
- ½ tsp red pepper flakes (optional)
Step-by-step instructions
Prepping the Ingredients
First things first—preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so nothing sticks and cleanup is a breeze.
- Halve the tomatoes and place them cut-side up on the sheet.
- Drizzle with olive oil and sprinkle on a bit of salt and pepper.
- Grab a whole head of garlic, slice the top off to expose the cloves, drizzle it with a little more olive oil, wrap it in foil, and tuck it onto the baking sheet with the tomatoes.
Roasting the Veggies
Pop everything into the oven and roast for 30–35 minutes. You’re looking for golden edges, caramelized tops, and that roasted tomato smell that makes you want to dance in your kitchen.
Once everything’s done, let it cool for a few minutes so you don’t burn your fingers in the next step.
Sauté and Blend
- In a large pot, heat a little olive oil over medium heat.
- Add a chopped onion and cook it for about 5 minutes, until it’s soft and starting to look a little see-through.
Now for the fun part:
- Squeeze the roasted garlic straight into the pot (just pop it out of the skins).
- Add your roasted tomatoes, 4–6 cups of broth (veggie or chicken both work), and a handful of fresh basil.
Blend it all up!
Use an immersion blender right in the pot until it’s smooth and creamy. No immersion blender? Just carefully pour the soup into a regular blender and work in batches. Hot soup + blender = proceed with caution.
Finish and Serve
Put the blended soup back on the stove over medium-low heat.
Stir in about ½ cup of heavy cream or coconut milk, depending on what you’ve got. Let it simmer gently for 5–10 more minutes, just enough to warm through and let the flavors mingle. Add salt and pepper to taste.
Time to serve!
Ladle into bowls and top with a few fresh basil leaves, a swirl of cream, or crunchy croutons if you’ve got them.
Quick Tips
- Want it spicier? Add chili flakes or a dash of hot sauce while blending.
- Going dairy-free? Coconut milk is your best friend here.
- Freezer-friendly? You bet! Just freeze it before adding cream and it’ll last for up to 3 months.
Recipe tips & variations
If you want to add a bit more spice, throw in the red pepper flakes for some heat. And if you’re a fan of cheese, a sprinkle of grated Parmesan when serving adds a nice salty kick. You can also balance the flavors with a splash of balsamic vinegar for an extra tang. Feeling adventurous? Try roasting a red bell pepper along with the tomatoes for an additional layer of flavor!
Storage & reheating

Got leftovers? Lucky you! Store any remaining soup in an airtight container in the fridge for up to 4 days. Reheat it gently on the stove over low heat to prevent the cream from curdling, or microwave it in short bursts, stirring in between. This soup also freezes well—just let it cool completely before transferring it to a freezer-safe container. It’ll keep for up to 3 months.
FAQs
1. Can I use canned tomatoes instead of fresh?
Absolutely. While roasting fresh gives it a unique taste, canned tomatoes can still deliver a rich flavor. Just skip to the sautéing step and adjust cooking times accordingly.
2. Is there a vegan option?
Yes! Swap the heavy cream with coconut milk and make sure to use vegetable broth to keep it vegan-friendly.
3. How do I prevent the soup from being too acidic?
Roasting reduces acidity, but if you need more balance, a small pinch of sugar can help neutralize the acidity.
4. Can I make it in advance?
Totally! This soup tastes even better after sitting in the fridge overnight. Just reheat before serving.
Recipes you may like
Looking to shake up your soup game or expand your recipe rotation? Try these delicious options:
I hope this creamy roasted garlic tomato soup becomes a beloved fixture in your household, just like it is in mine. Happy cooking!
Print
Creamy Roasted Garlic Tomato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful creamy roasted garlic tomato soup recipe perfect for cozy nights in.
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
- 1/2 cup heavy cream (or coconut milk)
- 1/4 cup fresh basil leaves
- Salt and black pepper to taste
- 1/2 tsp red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Cut the tomatoes in half and arrange them on the baking sheet. Drizzle with olive oil and sprinkle a bit of salt and pepper.
- Take the whole head of garlic, cut off the top, drizzle it with olive oil, wrap it in foil, and place it alongside the tomatoes on the baking sheet.
- Roast everything for about 30-35 minutes. Keep an eye out for that gorgeous caramelization, letting them cool slightly afterward.
- Sauté the onion in a large pot over medium heat for about 5 minutes until soft and translucent.
- Squeeze out the roasted garlic into the pot, add your caramelized tomatoes, broth, and fresh basil.
- Use an immersion blender to blend everything until smooth. If you don’t have one, a regular blender works just fine—just do it in batches for safety!
- Return the smooth soup to the pot and stir in the heavy cream or coconut milk. Let it simmer gently for another 5-10 minutes, adjusting seasoning as needed.
- Serve warm, garnished with a few basil leaves or some croutons if you’re feeling fancy!
Notes
- If you want to add a bit more spice, throw in the red pepper flakes for some heat.
- A sprinkle of grated Parmesan when serving adds a nice salty kick.
- Balance flavors with a splash of balsamic vinegar for extra tang.
- Try roasting a red bell pepper along with the tomatoes for additional flavor!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5 grams
- Sodium: 450 mg
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 6 grams
- Protein: 5 grams
- Cholesterol: 30 mg