Description
This Creamy Roasted Garlic Tomato Soup is the ultimate comfort food, with a rich, velvety texture and a burst of savory flavors. Roasted garlic adds a depth of sweetness, perfectly complementing the tangy tomatoes. Blended into a creamy, smooth soup, this is the perfect bowl for cozying up on a chilly day. Paired with a grilled cheese sandwich, it’s a classic, satisfying meal.
Ingredients
Scale
For the soup:
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 tablespoon garlic, minced
- 4 cloves garlic, whole (for roasting)
- 2 cans (14.5 oz each) diced tomatoes (or 6–7 fresh tomatoes, chopped)
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or coconut milk for dairy-free version)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon sugar (optional, to balance acidity)
- Fresh basil (for garnish, optional)
Instructions
- Roast the garlic:
Preheat your oven to 400°F (200°C). Place the whole garlic cloves (in their skins) on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes, or until the garlic is soft and golden. Once roasted, let it cool slightly, then squeeze the garlic out of its skins and set aside. - Prepare the soup base:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant. - Add the tomatoes and broth:
Add the canned diced tomatoes (with juices) and vegetable broth to the pot. Stir in the roasted garlic, basil, oregano, salt, and pepper. Bring the mixture to a simmer and cook for 15-20 minutes to allow the flavors to meld together. - Blend the soup:
Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth (be careful when blending hot liquids). - Make it creamy:
Once the soup is smooth, stir in the heavy cream and taste for seasoning. Adjust with more salt, pepper, or sugar if needed to balance the acidity. If the soup is too thick, add a little more broth to reach your desired consistency. - Serve:
Ladle the soup into bowls and garnish with fresh basil leaves, if desired. Serve hot with a side of crusty bread or grilled cheese.
Notes
- For a smoky flavor, you can add a pinch of smoked paprika.
- To make this soup vegan, use coconut milk or another dairy-free cream in place of heavy cream.
- You can also roast the tomatoes along with the garlic for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 12g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 35mg