Creamy Roasted Garlic and Tomato Soup
There’s something magical about transforming simple, humble ingredients into a bowl of comfort. This roasted garlic and tomato soup brings out the deep, caramelized sweetness of roasted vegetables like heirloom tomatoes, roma tomatoes, plum tomatoes, and cherry tomatoes, creating a rich and velvety soup perfect for cozy evenings. Whether you're pairing it with a gooey grilled cheese sandwich or enjoying it on its own, this recipe is sure to become a staple in your kitchen.
For the best results, I recommend using a homemade vegetable broth or homemade chicken broth as the base for this soup. It’s a great base that adds extra depth and richness, giving the soup a more complex tomato flavor that store-bought veggie broths simply can’t match. Making vegan recipes like this at home is easy, and it’s a great way to use up garden tomatoes or leftover fresh herbs.
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💞 Why You'll Love This Recipe
- Rich, Roasted Flavor: The slow roasting of the juicy tomatoes, garlic bulbs, and red onion enhances their natural extra sweetness and depth, making this roasted garlic tomato soup flavorful and comforting.
- Simple Ingredients: With just a few pantry staples like kosher salt, sea salt, and italian seasoning, you can create a sophisticated, good tomato soup without any complex ingredients.
- Easy to Customize: Whether you like it spicy, herby, or creamy, this recipe can easily be adapted to your taste with additions like thyme leaves, parmesan cheese, or a splash of cream.
- Perfect for Any Occasion: Ideal for cozy weeknights, easy lunches, or as a starter for dinner parties. It’s simple enough for everyday meals but impressive enough for special occasions like a happy Thanksgiving starter.
- Comfort in a Bowl: The creamy, velvety texture of this creamy tomato soup and deep tomato flavor make this hot soup the ultimate comfort food, perfect for any time of year.
🍴Ingredients
- Larger tomatoes – Any fresh tomatoes you have: roma tomatoes, plum tomatoes, or cherry tomatoes are best, but you can also use tomato purée or canned tomatoes. I suggest San Marzanos if you are going the canned route.
- Garlic heads – Roasting whole garlic bulbs adds incredible depth of flavor.
- Red onion or yellow onion
- Tbsp of the olive oil – A drizzle of olive oil enhances the roasting process.
- Sea salt and kosher salt
- Italian seasoning, thyme leaves, and other fresh herbs
- Smoked paprika
- Vegetable broth (or chicken broth) for depth of flavor
- Balsamic vinegar (optional for depth of flavor)
- Drizzle of heavy cream or a splash of cream or coconut cream (optional for extra creaminess)
- Parmesan cheese (optional, for garnish)
See recipe card for quantities.
🍳 Instructions
Step 1: Prep Vegetables
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Place the larger halved tomatoes cut side up on the baking sheet.
- Scatter the chopped onion around the tomatoes.
- Drizzle everything with a little oil and sprinkle with sea salt and pepper.
Step 2: Prep Garlic
- Slice the top off a whole garlic bulb or separate the cloves of garlic.
- Place on aluminum foil, drizzle with a little oil, and season with kosher salt.
- Wrap tightly and place on the sheet pan with the tomatoes.
Step 3: Roast
Roast for 35-40 minutes until the roasted cloves are soft and golden brown, and the tomatoes are caramelized.
Step 4: Blend Together
- Add the roasted vegetables and the rest of the ingredients to a soup pot or Dutch oven.
- Squeeze the softened roasted cloves from the garlic bulbs.
- Pour in vegetable broth or chicken broth and blend with a hand blender, stick blender, or food processor until smooth.
Step 5: Simmer
Bring to a gentle simmer over medium-high heat. Stir in drizzle of heavy cream (if using) or a splash of balsamic vinegar (if using). Adjust seasoning with more salt, black pepper or paprika as needed.
Step 6: Serve
Ladle into a large bowl and top with fresh parmesan cheese, homemade croutons, or garlic bread. Serve with a grilled cheese sandwich or cheese toast.
If you don't have an immersion blender, you can also use a regular blender. Just put all of the ingredients in step 4 into a regular blender, blend until smooth, and then transfer to a pot to simmer and serve.
Hint: Roasting the garlic in its skin helps lock in moisture. Once cooled to room temperature, squeeze out the soft roasted cloves for a luxurious, buttery texture.
📋 Substitutions
- Tomato Season Alternative: If it’s not tomato season, use high-quality canned tomato purée.
- Creamy Option: For an extra smooth texture, add a splash of cream or coconut milk.
- Broth Choices: Swap vegetable broth for chicken broth for a deeper, non-vegetarian flavor.
♨ Variations
- Spicy Kick: Add a pinch of red pepper flakes or cayenne for heat.
- Herby Twist: Stir in some fresh thyme or oregano with the basil.
- Smoky Flavor: Incorporate a roasted red bell pepper or a dash of smoked paprika for a smoky depth.
🍲 Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in portions for up to 3 months. For next day meals, reheat gently on the stovetop with a medium heat or in the microwave.
⭐ Top tip
Don’t skip roasting the garlic or the tomatoes—it’s the heart of this recipe’s flavor. If you want to save time, you can roast the garlic and tomatoes ahead of time and refrigerate them until you’re ready to make the soup.
💭 FAQ
Yes! If fresh tomatoes aren’t in season, high-quality canned whole tomatoes work perfectly. Opt for fire-roasted canned tomatoes for extra flavor, and use the same roasting process for the garlic and onions to maintain the depth of flavor.
Absolutely! Swap the heavy cream with coconut milk for a dairy-free option. It adds a subtle creaminess without overpowering the roasted flavors. You can also skip the cream altogether for a lighter soup.
Yes, this soup freezes beautifully. Let it cool completely, then store it in airtight containers or freezer bags for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of stock or water if needed to adjust the consistency.
This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a simple side salad. For a heartier meal, try adding cooked pasta, rice, or beans directly into the soup.
💕 Related
Looking for other recipes? Try these:
🍶 Pairing
Try these must-try recipes from Goodley Living:
📖 The Cookbook Inspiration
This recipe is inspired by the timeless simplicity of homemade tomato soups found in many cookbooks, including classics like Soup of the Day: 365 Recipes for Every Day of the Year. Roasting the garlic adds an elevated twist to this traditional dish. Check out all of our soup cookbook reviews here.
📚 Cookbook Pairings
Check out our full list of soup cookbook reviews for more delicious inspiration!
Recipe
📖 Recipe
Roasted Garlic and Tomato Soup Recipe
Equipment
- Baking Sheet
- Parchment Paper
- Immersion Blender or Regular Blender
- Large Pot
Ingredients
- 2 pounds Tomato About 6 Medium, halved
- 1 head Garlic
- 1 Onion medium yellow, roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoons smoked paprika
- 1½ cups stock Vegetable or Chicken
- 2 tablespoons basil chopped, with more for garnish
- 1 teaspoon Herbs de Provence
- ¼ cup heavy cream optional, can substitute coconut cream
- 1 tablespoon balsamic vinegar optional, for depth of flavor
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the halved tomatoes cut side up on the baking sheet.2 pounds Tomato
- Scatter the chopped onion around the tomatoes.1 Onion
- Drizzle everything with olive oil and sprinkle with salt, pepper, and smoked paprika.2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoons smoked paprika
- Peel all the cloves in a head of garlic. Put it onto some aluminum foil. Cover with olive oil, salt and pepper. Roil foil into a ball and place onto roasting pan with tomatoes.1 head Garlic
- Roast for 35-40 minutes, until the tomatoes are soft and slightly caramelized, and the garlic is tender.
- Add the roasted tomatoes, onion, and any juices from the baking sheet into the pot.
- Add vegetable stock, basil leaves and herbs de Provence and immersion blend until smooth.1½ cups stock, 2 tablespoons basil
- Bring to a gentle simmer over medium heat. Stir in the cream (if using) and balsamic vinegar (if using). Adjust seasoning with more salt, pepper or paprika as needed.¼ cup heavy cream, 1 tablespoon balsamic vinegar
- Ladle the soup into bowls, garnish with chopped basil, and serve with crusty bread or grilled cheese for dipping.
I know you'll love this soup in the winter!