There’s nothing more comforting on a chilly day than a warm, velvety bowl of tomato soup—and this Creamy Roasted Garlic Tomato Soup takes the classic to a whole new level. Made with herb-roasted tomatoes, mellow roasted garlic, and a swirl of cream (or coconut cream for a vegan version), it’s cozy, flavorful, and absolutely irresistible. Pair it with a gooey grilled cheese or crusty garlic bread, and you’ve got the ultimate comfort meal.
Why You’ll Love This Soup
- Incredibly flavorful – Roasting the tomatoes and garlic brings out deep, caramelized sweetness.
- Creamy & velvety – The texture is smooth, luscious, and feels gourmet.
- Versatile – Serve for lunch or dinner, on its own, or with your favorite sides.
- Family-friendly – A dish both kids and adults will love.
- Easily made vegan – Swap heavy cream for coconut cream or another dairy-free alternative.
Ingredients You’ll Need
Roasted Tomatoes & Garlic
- 3–4 lbs fresh tomatoes (a mix of large and cherry works best)
- 2 whole garlic bulbs
- Olive oil, salt, and pepper
For the Soup Base
- 1 onion (yellow, white, or red)
- 2 tbsp extra virgin olive oil
- 1–2 tbsp tomato paste (for richness and color)
- 3–4 cups vegetable broth (low-sodium)
- ½ cup heavy cream (or full-fat coconut cream for vegan)
- Herbs & spices: thyme, basil, oregano, or your favorite seasoning blend
- Salt & pepper to taste
How to Make Creamy Roasted Garlic Tomato Soup
- Roast the tomatoes & garlic
Preheat oven to 400°F (200°C). Place halved tomatoes and whole garlic bulbs (drizzled with olive oil) on a lined baking sheet. Season with salt, pepper, and herbs. Roast for 25–30 minutes, until the tomatoes blister and caramelize. - Blend the base
Squeeze the roasted garlic cloves out of their skins. Add garlic, roasted tomatoes, onion (sautéed until soft), tomato paste, and vegetable broth to a blender. Blend until smooth and creamy. - Simmer & finish
Pour the blended soup into a pot and simmer for 10–15 minutes to allow the flavors to meld. Stir in cream (or coconut cream) until silky. Taste and adjust seasoning. - Serve & enjoy
Ladle into bowls and garnish with fresh herbs, croutons, or a swirl of cream. Serve with grilled cheese, garlic bread, or roasted vegetables on the side.
Tips for Success
- Use ripe tomatoes (heirloom or vine-ripened) for the best flavor.
- Roast at high heat for caramelization without drying them out.
- Don’t skip the roasted garlic—it adds sweet depth and richness.
- Use a high-speed blender or immersion blender for the smoothest texture.
- For a vegan version, use coconut cream or your favorite dairy-free milk.
Serving Ideas
- Classic grilled cheese (cut into croutons or served on the side)
- Cheesy garlic bread or Texas toast
- Roasted chickpeas or crispy sage leaves for garnish
- A sprinkle of Parmesan or vegan cheese
Make-Ahead & Storage
This soup freezes beautifully! Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if it thickens too much.
⭐ Cozy, creamy, and full of roasted flavor, this Creamy Roasted Garlic Tomato Soup is the perfect recipe to keep on repeat all season long.
Creamy Roasted Garlic Tomato Soup
4
servings15
minutes40
minutesCozy, flavorful, and indulgently creamy, this Roasted Garlic Tomato Soup is the perfect comfort food for chilly days. Roasted herb tomatoes and mellow garlic give the soup a rich depth of flavor, while fresh herbs and seasonings elevate it into a restaurant-worthy meal. Ready in under an hour, it’s perfect on its own or paired with a gooey grilled cheese sandwich. A vegan option makes it easy to enjoy for everyone.
Ingredients
Roasted Herb Tomatoes + Garlic
3–4 lbs ripe organic tomatoes, cut into wedges
2 garlic bulbs
Soup
½ onion, chopped
1 tbsp extra virgin olive oil
1 ½ cups organic heavy cream (or coconut cream for vegan option)
2 cups organic vegetable stock
4 tbsp organic tomato paste
1 tsp sea salt (plus more to taste)
1 tsp On Everything All-Purpose Blend (store-bought or homemade)
½ tsp smoked paprika
Optional
Grilled cheese sandwich
Directions
- Roast Tomatoes & Garlic
- Follow my Herb Roasted Tomatoes recipe to roast the tomatoes and garlic bulbs. Set aside.
- Blend the Soup Base
- In a medium Dutch oven, heat olive oil over medium-high heat.
- Add chopped onion and sauté 1–2 minutes until translucent and fragrant.
- Transfer onions to a high-speed blender with roasted tomatoes, squeezed roasted garlic, tomato paste, and vegetable stock.
- Blend until smooth. (Optional: reserve a few roasted tomatoes for garnish.)
- Cook the Soup
- Return the blended mixture to the Dutch oven over medium-high heat.
- Stir in heavy cream, salt, All-Purpose Blend, and smoked paprika until combined.
- Bring to a gentle boil for 1–2 minutes, then reduce heat and simmer for 5–6 minutes until slightly thickened.
- Serve
- Ladle into bowls, garnish with roasted tomatoes, and serve with grilled cheese if desired
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