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Creamy Roasted Garlic Tomato Soup Recipe

Creamy Roasted Garlic Tomato Soup Recipe
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★★★★★

5.1 from 25 reviews

This Creamy Roasted Garlic Tomato Soup combines the rich flavors of slow-roasted tomatoes and soft, caramelized garlic with a smooth, velvety texture from heavy cream. Perfectly seasoned with fresh basil and a hint of red pepper flakes, this comforting soup is ideal for a cozy meal any time of year, with an optional dairy-free twist using coconut milk.

Ingredients

Scale

Vegetables

  • 2 lbs fresh tomatoes (Roma or vine-ripened), halved
  • 1 whole head of garlic
  • 1 small onion, chopped
  • ¼ cup fresh basil leaves

Liquids & Oils

  • 2 tbsp olive oil
  • 2 cups vegetable or chicken broth
  • ½ cup heavy cream (or coconut milk for dairy-free option)

Seasonings

  • Salt and black pepper to taste
  • ½ tsp red pepper flakes (optional, for heat)

Instructions

  1. Preheat oven and prepare tomatoes and garlic. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the halved tomatoes on the baking sheet, drizzle with 1 tbsp olive oil, and season with salt and black pepper. Cut the top off the head of garlic, drizzle with 1 tbsp olive oil, and wrap in foil. Place garlic on the baking sheet alongside the tomatoes.
  2. Roast tomatoes and garlic. Roast for 30-35 minutes until tomatoes are caramelized and garlic is soft. Remove from oven and let cool slightly to handle.
  3. Sauté onions. In a large pot, heat 1 tbsp olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  4. Add roasted garlic and tomatoes to pot. Squeeze roasted garlic cloves out of their skins into the pot. Add roasted tomatoes, broth, and fresh basil leaves.
  5. Blend soup until smooth. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, blend in batches using a regular blender carefully.
  6. Simmer with cream and season. Return the blended soup to the pot, stir in the heavy cream or coconut milk, and simmer gently for 5-10 minutes to blend flavors. Adjust salt, black pepper, and add red pepper flakes if desired for a spicy kick.
  7. Serve and garnish. Ladle the warm soup into bowls and garnish with fresh basil leaves, a drizzle of cream, or crispy roasted cherry tomatoes for extra texture and flavor. Enjoy immediately.

Notes

  • For a dairy-free version, substitute heavy cream with canned coconut milk.
  • Roasting the garlic whole mellows its flavor, providing a sweet, creamy depth.
  • Use fresh Roma or vine-ripened tomatoes for the best flavor and sweetness.
  • Can be stored in the refrigerator for up to 3 days, or frozen up to 2 months.
  • Add a splash of balsamic vinegar for a touch of acidity if desired.
  • Adjust red pepper flakes to control the heat level.

Nutrition

Keywords: roasted tomato soup, garlic tomato soup, creamy tomato soup, vegetarian tomato soup, roasted garlic recipe

Find it online: https://bakedbylisa.com/creamy-roasted-garlic-tomato-soup-recipe/