Creamy Roasted Garlic Tomato Soup

There’s something magical about a warm, comforting bowl of tomato soup—especially when it’s Creamy Roasted Garlic Tomato Soup. The rich, velvety texture, the sweetness from the tomatoes, and the depth of flavor from the roasted garlic all come together to create a soup that’s nothing short of irresistible. This isn’t just any tomato soup; it’s a creamy, slightly smoky, and full-bodied version that will make you forget about store-bought versions forever. Pair it with a gooey grilled cheese sandwich, and you’ve got the ultimate cozy meal to enjoy on a chilly day or whenever you need a hug in a bowl. Trust me—once you taste it, you’ll wonder why you didn’t make this sooner.

Why You’ll Love Creamy Roasted Garlic Tomato Soup

• Rich, Deep Flavor: Roasting the garlic gives it a beautiful sweetness and depth, balancing perfectly with the tangy tomatoes.
• Creamy and Smooth: The cream adds that lush, velvety texture, making each spoonful feel like a decadent treat.
• Easy and Quick: Ready in under 40 minutes, this soup is perfect for busy nights when you want comfort food without the fuss.
• Perfectly Pairing: Serve it with a grilled cheese sandwich, croutons, or even a fresh, crunchy salad—this soup works with almost anything!
• Hearty and Filling: While it’s light and comforting, it’s also filling enough to be enjoyed as a meal on its own.

Ingredients

• Roma Tomatoes: Sweet, juicy tomatoes are the base of this soup. They’ll break down into a silky, rich base when cooked.
• Garlic: Roasting the garlic brings out its natural sweetness, giving the soup a mellow, savory depth.
• Onion: A classic addition for a savory foundation to balance the sweetness of the tomatoes.
• Olive Oil: For roasting the garlic and onions, bringing out their natural sweetness.
• Vegetable Broth: A light, flavorful liquid to help create that smooth, velvety soup consistency.
• Heavy Cream: To make the soup rich and creamy. You can swap with milk or coconut milk for a lighter version.
• Dried Oregano: A pinch of oregano complements the tomatoes and gives the soup that perfect Italian-inspired flavor.
• Salt & Pepper: To taste, balancing all the flavors.
• Basil: Fresh basil leaves can be used for garnish to add a pop of color and flavor.

(Note: Full ingredient list, including measurements, is provided in the recipe card below.)

Instructions

Step 1: Roast the Garlic

Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves and drizzle with olive oil. Wrap it in foil and roast for about 30-35 minutes, until the garlic is soft, golden, and fragrant. Once roasted, allow it to cool slightly before squeezing the cloves out.

Step 2: Sauté the Onions

While the garlic is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes until soft and translucent. Stir occasionally to prevent burning.

Step 3: Add the Tomatoes and Garlic

Once the onions are soft, add in the chopped tomatoes and the roasted garlic (squeeze the cloves out of their skins). Stir to combine and cook for another 5 minutes, letting the tomatoes soften.

Step 4: Simmer the Soup

Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld and the tomatoes to break down.

Step 5: Blend the Soup

Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a regular blender. Be sure to let it cool slightly before blending if using a traditional blender.

Step 6: Add Cream and Seasonings

Return the soup to low heat and stir in the heavy cream. Season with oregano, salt, and pepper. Adjust the cream and seasonings to your taste. Allow the soup to heat through for a few minutes.

Step 7: Serve

Ladle the soup into bowls and garnish with fresh basil leaves. Serve with grilled cheese, crusty bread, or a simple green salad.

Nutrition Facts

Here’s an approximate breakdown of the nutrition for one serving (based on 4 servings total):

• Calories per serving: 220-250 calories
• Total Fat: 15g
  • Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 450mg
• Total Carbohydrates: 25g
  • Dietary Fiber: 5g
  • Sugars: 12g
• Protein: 4g
• Vitamin A: 15%
• Vitamin C: 40%
• Calcium: 8%
• Iron: 8%

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

How to Serve Creamy Roasted Garlic Tomato Soup

• With Grilled Cheese: The ultimate pairing! Serve this soup with a gooey, crispy grilled cheese sandwich for the perfect comfort meal.
• Topped with Croutons: Add crunchy croutons to the top of the soup for a satisfying texture contrast.
• With Fresh Basil: Garnish with fresh basil for a touch of color and a burst of freshness that complements the rich soup.
• With a Side Salad: A crisp, green salad with a tangy vinaigrette can balance out the richness of the soup and provide a nice contrast.

Additional Tips

• Make It Dairy-Free: Use coconut cream or almond milk in place of heavy cream to make this soup dairy-free while still keeping it creamy.
• Make Ahead: This soup can be made ahead and stored in the fridge for up to 3 days. It also freezes beautifully if you want to make a large batch.
• Extra Garlic: For garlic lovers, feel free to add a couple more cloves of roasted garlic for an even more intense garlic flavor.
• Customize the Veggies: Add some roasted red peppers or carrots to change up the flavor profile of the soup.

FAQ Section

Q1: Can I use fresh garlic instead of roasted garlic?

A1: You can, but roasted garlic adds a sweeter, milder flavor that’s much less pungent. If you use fresh garlic, I recommend sautéing it for a couple of minutes to mellow it out before adding it to the soup.

Q2: Can I use canned tomatoes instead of fresh ones?

A2: Yes! Canned whole or diced tomatoes work great in this recipe. Just be sure to drain any excess liquid before adding them to the soup.

Q3: How can I make the soup spicier?

A3: Add a pinch of red pepper flakes or a dash of hot sauce to the soup while simmering for an added kick of spice.

Q4: Can I freeze this soup?

A4: Yes, this soup freezes wonderfully. Just let it cool completely, then store it in an airtight container for up to 3 months. Reheat gently when ready to serve.

Q5: How can I make the soup lighter?

A5: You can swap the heavy cream for a lighter option like half-and-half or even milk. For a dairy-free version, coconut cream works well.

Q6: Can I make this soup in advance?

A6: Absolutely! This soup tastes even better the next day as the flavors have more time to meld. Just store it in the fridge and reheat when you’re ready to serve.

Q7: Can I use a regular blender instead of an immersion blender?

A7: Yes, you can! Just let the soup cool slightly before transferring it in batches to a regular blender. Be sure to blend carefully to avoid splattering.

Q8: How can I make this soup vegan?

A8: Use coconut cream instead of heavy cream, and ensure that your vegetable broth is vegan-friendly. Skip the cheese garnish for a completely vegan meal.

Q9: How do I store leftovers?

A9: Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Q10: What can I serve this soup with?

A10: Grilled cheese, croutons, or a fresh salad are all excellent choices to serve alongside this soup.

Conclusion

Creamy Roasted Garlic Tomato Soup is the ultimate comfort food. It’s rich, creamy, and packed with flavor thanks to the roasted garlic and fresh tomatoes. Whether you’re serving it on a cozy night in or making it for a family dinner, it’s guaranteed to be a hit. The combination of creamy soup and crispy bread is pure magic—just take a spoonful and let the flavors warm you from the inside out. Enjoy every spoonful!

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