Best Creamy Roasted Garlic Tomato Soup Recipe

Introduction

This creamy roasted garlic tomato soup is a comforting and flavorful dish perfect for any season. Roasting the tomatoes and garlic enhances their natural sweetness, while the addition of cream creates a smooth, luscious texture. Serve it with a grilled cheese sandwich for the ultimate cozy meal.

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—cut off the tops to expose the cloves—on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of sea salt. Roast for 35-40 minutes until the tomatoes are caramelized and the garlic is soft and golden. Let cool slightly.
2. Step 2: Heat a medium-sized dutch oven or pot over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the diced onion and sauté for 1-2 minutes until translucent and fragrant. Remove from heat.
3. Step 3: Transfer the sautéed onions, roasted tomatoes, and the soft garlic cloves squeezed from their skins into a high-powered blender. Add the tomato paste and vegetable broth. Blend on high until very smooth. If you wish, reserve some roasted tomatoes for garnish.
4. Step 4: Pour the blended mixture back into the pot. Place over medium-high heat, then add the heavy cream, sea salt, all-purpose seasoning, and smoked paprika. Stir well and bring to a boil for 1-2 minutes, then reduce heat and simmer for 5-6 minutes to thicken and blend flavors. Adjust salt to taste.
5. Step 5: Remove from heat and ladle the soup into bowls. Top with reserved roasted tomatoes if desired, and serve with a grilled cheese sandwich for a comforting meal. Enjoy!

Tips & Variations

• For extra depth, add a splash of white wine to the sautéed onions before blending.
• Use fresh herbs like basil or thyme as a garnish for added freshness.
• Substitute heavy cream with coconut cream for a dairy-free version.
• For a spicier kick, add a pinch of red chili flakes along with the smoked paprika.

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 to prevent scorching. The soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes can be used in a pinch. Choose high-quality whole peeled tomatoes and roast them briefly for improved flavor before blending.

Is this soup suitable for vegans?

The original recipe contains heavy cream, but you can substitute it with coconut cream or another plant-based cream to make the soup vegan-friendly.

Best Creamy Roasted Garlic Tomato Soup Recipe

Print Recipe

★★★★★

4.8 from 116 reviews

A rich and comforting creamy roasted garlic tomato soup made with caramelized ripe tomatoes and garlic, blended with sautéed onions, tomato paste, and vegetable broth, finished with heavy cream and a smoky paprika touch. Perfectly paired with a grilled cheese sandwich for the ultimate cozy meal.

• Author: Kai
• Prep Time: 12 minutes
• Cook Time: 25 minutes
• Total Time: 37 minutes
• Yield: 4 servings 1x
• Category: Soups
• Method: Roasting, Sautéing, Blending, Simmering
• Cuisine: American

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 your oven to 400°F (200°C). Arrange the tomato wedges and whole garlic bulbs (with tops cut off to expose cloves) on a baking sheet. Drizzle 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 before handling.
2. Sauté Onions: Heat a medium-sized dutch oven over medium-high heat and add olive oil. Once hot, add diced onions and sauté for 1-2 minutes until translucent and fragrant. Remove the pot from heat.
3. Blend the Soup Base: Transfer sautéed onions, roasted tomatoes, and squeeze out the soft garlic cloves from bulbs into a high-powered blender. Add tomato paste and vegetable broth. Blend on high speed until very smooth. Reserve some roasted tomatoes for garnish if desired.
4. Simmer and Season 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 well, bring to a boil for 1-2 minutes, then reduce heat to low and simmer for 5-6 minutes to thicken and meld flavors. Taste and adjust salt.
5. Serve and Garnish: Remove from heat and ladle soup into bowls. Top with reserved roasted tomatoes if using. Serve alongside a grilled cheese sandwich for a delicious comfort meal. Bon Appétit!

Notes

• Roasting the tomatoes and garlic intensifies their sweetness and flavor.
• Sautéing onions first adds depth to the soup’s flavor.
• Optional to reserve some roasted tomatoes for garnish to add texture and visual appeal.
• The grilled cheese sandwich is a perfect pairing to turn this soup into a hearty meal.
• Adjust salt seasoning at the end to suit your taste preferences.

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