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Creamy Roasted Garlic Tomato Soup

A rich and velvety tomato soup made with roasted garlic, caramelized tomatoes, and cream for the ultimate comfort food experience.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Comfort Food
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 2 lbs fresh tomatoes halved
  • 1 bulb garlic top sliced
  • 1 onion chopped
  • 2 tbsp olive oil
  • 2 cups vegetable broth
  • 0.5 cup heavy cream
  • 1 tbsp tomato paste
  • 1 tsp sugar optional
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried oregano
  • 0.5 tsp dried basil
  • 2 tbsp butter

Equipment

  • Baking sheet
  • Large pot
  • Blender or immersion blender
  • Knife and cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and place on the baking sheet with tomatoes and onion.
  3. Drizzle vegetables with olive oil, salt, and pepper, then roast for 30–35 minutes until tender.
  4. Squeeze roasted garlic cloves into a large pot with roasted vegetables. Add butter and tomato paste, cooking 2–3 minutes.
  5. Pour in broth and herbs. Simmer 10 minutes.
  6. Blend until smooth using an immersion blender or countertop blender.
  7. Stir in cream and optional sugar. Simmer 5 minutes more, adjust seasoning, and serve.

Notes

For a dairy-free version, substitute cream with coconut milk or plant-based cream.