Go Back
Creamy roasted garlic tomato soup garnished with fresh herbs

Creamy Roasted Garlic Tomato Soup

A comforting and creamy tomato soup made with roasted tomatoes and garlic, perfect for any season.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 pounds Fresh tomatoes (Roma, beefsteak, or heirloom) Use ripe, in-season tomatoes for best flavor.
  • 6 cloves Garlic Whole cloves, unpeeled or peeled depending on preference.
  • 1 cup Fresh basil A handful for blending and extra for garnish.
Liquids and Dairy
  • 1 cup Heavy cream or half-and-half Coconut cream works for dairy-free.
  • 3 cups Broth (vegetable or chicken) This is the liquid base for the soup.
Condiments
  • 2 tablespoons Olive oil For roasting and finishing.
  • to taste Salt Start conservative and adjust.
  • to taste Pepper Freshly ground for the best flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cut the fresh tomatoes in half and place them on a baking sheet.
  3. Add whole garlic cloves, drizzle with olive oil, and season with salt and pepper.
Roasting
  1. Roast in the oven for about 25-30 minutes until the tomatoes are caramelized.
  2. Allow the garlic to cool enough to handle; if roasted with skins on, gently squeeze garlic into a bowl.
Blending
  1. In a blender, combine the roasted tomatoes and garlic with fresh basil, cream, and broth, and blend until smooth.
Finishing
  1. Pour the soup into a pot and heat over medium until warmed through.
  2. Taste and adjust salt, pepper, and a squeeze of lemon if needed.

Notes

For a lighter soup, swap cream for plain Greek yogurt. Storing leftovers in an airtight container lasts up to 4 days in the fridge.