Nothing warms the soul quite like a comforting bowl of Creamy Roasted Tomato and Garlic Soup. This recipe takes the rich flavors of roasted tomatoes and garlic, blending them with herbs, cream, and vegetable stock to create a velvety, flavorful soup that’s perfect for any time of the year. Whether you’re craving something cozy for a rainy day or looking to impress with a flavorful appetizer, this soup delivers. Pair it with a grilled cheese sandwich for the ultimate meal combo!
Why You’ll Love This Recipe
This soup is perfect for anyone who loves a rich, creamy dish with deep, roasted flavors. The roasted tomatoes and garlic bring out the natural sweetness of the vegetables, while the combination of herbs and smoked paprika adds a subtle depth. It’s a versatile recipe that’s naturally vegetarian and can be made gluten-free depending on your choice of side. Plus, the preparation is easy and mostly hands-off, making it great for both weeknight meals and special occasions.
Ingredients
For Roasted Herb Tomatoes + Garlic:
- 3-4 lbs. ripe tomatoes, cut into wedges
- 2 garlic bulbs, tops sliced off
For the Soup:
- ½ onion, chopped
- 1 tablespoon extra-virgin olive oil
- 1 ½ cups heavy cream
- 2 cups vegetable stock
- 4 tablespoons tomato paste
- 1 teaspoon sea salt (plus more to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
Optional for Serving:
- Grilled cheese sandwich
Directions
1. Roast the Tomatoes and Garlic
Start by preheating your oven to 400°F (200°C). Place the tomato wedges on a lined baking sheet, drizzle with olive oil, and season with a pinch of salt. Take the garlic bulbs, slice off the tops to expose the cloves, and wrap them in aluminum foil with a drizzle of olive oil. Place the garlic next to the tomatoes on the baking sheet.
Roast for 30-35 minutes until the tomatoes are soft, caramelized, and slightly charred on the edges, and the garlic is fragrant and tender. The roasting process intensifies the sweetness of the tomatoes and mellows the sharpness of the garlic.
2. Blend the Soup
Once the tomatoes and garlic are roasted, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped onion and sauté until soft and translucent, about 2 minutes.
Remove the pot from the heat and transfer the sautéed onions, roasted tomatoes, and squeezed-out garlic cloves from the roasted bulbs to a blender. Add the tomato paste and vegetable stock, and blend until smooth. Depending on your blender, you may need to work in batches.
3. Make the Soup
Pour the blended mixture back into the pot over medium heat. Stir in the heavy cream, salt, black pepper, smoked paprika, oregano, basil, parsley, red pepper flakes, and thyme. Bring the soup to a boil for 1-2 minutes, then reduce the heat to low and let it simmer for another 5-6 minutes, allowing the flavors to meld and the soup to thicken.
4. Serve
Once the soup has reached your desired consistency, remove it from the heat. Ladle the soup into bowls and garnish with extra roasted tomato wedges for added texture and presentation.
Serve with a grilled cheese sandwich on the side for the ultimate comfort meal or enjoy it on its own for a lighter option.
Kitchen Equipment Needed
- Baking sheet for roasting the tomatoes and garlic
- Blender or immersion blender for blending the soup
- Large pot for cooking the soup
- Whisk for stirring in the cream and seasoning
Tips and Shortcuts
- Time-Saving Tip: If you’re short on time, you can skip roasting the garlic separately by adding minced garlic to the onions while sautéing. While roasting brings out more flavor, this shortcut will still deliver a tasty soup.
- Cream Alternatives: For a lighter version, swap the heavy cream with coconut milk or half-and-half.
- Soup Consistency: If you prefer a chunkier soup, blend only half of the roasted tomatoes and garlic, leaving some pieces whole for texture.
Recipe Swaps and Variations
- Spicy Version: Add an extra pinch of red pepper flakes or a few dashes of hot sauce to give your soup a kick.
- Vegan Version: To make this soup vegan, simply swap the heavy cream for coconut milk or another plant-based alternative like oat milk.
- Protein Addition: For a heartier meal, add cooked chickpeas or even grilled shrimp on top for extra protein.
How to Store Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stovetop or in the microwave. The soup may thicken as it cools, so feel free to add a splash of vegetable stock or cream when reheating to thin it out.
If you’d like to freeze the soup, it’s best to freeze it without the cream. Simply blend the soup and freeze it in an airtight container for up to 3 months. When you’re ready to serve, thaw it, reheat it, and stir in the cream.
Food and Drink Pairings
Pair this creamy tomato soup with a crisp, refreshing drink like iced tea or a light white wine such as Sauvignon Blanc or Pinot Grigio. The light acidity of the wine cuts through the richness of the cream, creating a delightful balance.
For a side, a classic grilled cheese sandwich is a natural pairing. The crispy, buttery bread and gooey cheese complement the smooth, tangy soup perfectly. If you’re feeling adventurous, try making a gourmet grilled cheese with brie and caramelized onions for an elevated twist.
Frequently Asked Questions (FAQ)
Q: Can I use canned tomatoes instead of fresh ones?
A: Yes! If fresh tomatoes aren’t in season or you’re short on time, you can use canned whole tomatoes. Roasting them is still a good idea to enhance their flavor. Use two 28-ounce cans in place of the fresh tomatoes.
Q: Can I make this soup dairy-free?
A: Absolutely! To make the soup dairy-free, substitute the heavy cream with coconut cream or another plant-based milk alternative like almond or oat milk.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. For best results, freeze the soup without the cream and add it when reheating. Store it in an airtight container for up to 3 months.
Love this Creamy Roasted Tomato and Garlic Soup recipe? Be sure to share it with friends and family, and don’t forget to subscribe to our blog for more delicious, comforting recipes that are perfect for every occasion. Enjoy your cozy, flavorful meal!
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Creamy Chicken Poblano and Black Bean Soup
Creamy Parmesan Cajun Chicken Pasta Soup
French Onion Beef Short Rib Soup
Creamy Artichoke and Spinach Soup with Sun-Dried Tomatoes
Creamy Roasted Tomato and Garlic Soup
Equipment
- High Speed Blender optional
- Immersion blender optional
Ingredients
For Roasted Herb Tomatoes + Garlic:
- 3-4 lbs. ripe tomatoes cut into wedges
- 2 garlic bulbs
For the Soup:
- ½ onion chopped
- 1 tablespoon extra-virgin olive oil
- 1 ½ cups heavy cream
- 2 cups vegetable stock
- 4 tablespoons tomato paste
- 1 teaspoon sea salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
Optional:
- Grilled cheese sandwich for serving
Instructions
Roast the Tomatoes and Garlic:
- For deliciously roasted tomatoes and garlic, follow a similar method to herb-roasted tomatoes. Cut the tomatoes into wedges and slice off the tops of the garlic bulbs. Roast both at 400°F for about 30-35 minutes until soft and caramelized.
Blend the Soup:
- In a large pot, heat the olive oil over medium-high heat. Add the chopped onions and sauté until translucent and fragrant, about 1-2 minutes. Remove from heat and transfer the sautéed onions to a blender along with the roasted tomatoes, squeezed garlic cloves from the roasted bulbs, tomato paste, and vegetable stock. Blend on high until smooth.
Make the Soup:
- Return the blended tomato mixture to the same pot over medium heat. Stir in the heavy cream, salt, black pepper, smoked paprika, oregano, basil, parsley, red pepper flakes, and thyme. Let it come to a boil for 1-2 minutes, then reduce the heat to low and simmer for another 5-6 minutes, allowing the soup to thicken.
Serve:
- Once the soup has thickened, remove it from heat and ladle it into bowls. Garnish with roasted tomato wedges and serve with a side of grilled cheese if desired.
- Enjoy this comforting and creamy roasted tomato soup!
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