Roasted Garlic Tomato Soup Recipe – Simple Weeknight Recipe With Stunning Flavor

There’s something magical about a bowl of Roasted Garlic Tomato Soup on a chilly evening. The sweetness of roasted tomatoes mingling with mellow, caramelized garlic—it’s basically a hug in soup form. And here’s the best part: this recipe feels gourmet but is simple enough for a Tuesday night.

As a mom of three, I don’t have hours to spend fussing over dinner, so recipes like this are my saving grace. Pair it with crusty bread (because who doesn’t love bread?) or a crisp green salad, and you’ve got dinner sorted.

Table of Contents

Why You’ll Love This Roasted Garlic Tomato Soup

• Cozy & Comforting – Smooth, creamy, and soul-warming.
• Weeknight Friendly – Ready in under an hour.
• Gluten-Free – Naturally so, without losing richness.
• Family Approved – Even my picky middle child eats this without complaint.

What Does Roasted Garlic Tomato Soup Taste Like?

Think velvety, savory goodness with a hint of natural sweetness. Roasting the garlic makes it buttery and mild—no harsh bite here. Tomatoes get jammy, slightly caramelized, and when blended with basil and cream… oh my stars, it’s the kind of flavor that lingers in the best way.

Ingredients You’ll Need for Roasted Garlic Tomato Soup

One of the best parts about making Roasted Garlic Tomato Soup is that it uses simple, everyday ingredients you probably already have in your kitchen. Each one plays a special role in creating that silky texture and rich, layered flavor. Let’s break it down:

• Fresh Tomatoes (2 lb / about 900 g): Ripe, juicy tomatoes are the star of the show. Roasting them concentrates their natural sweetness and gives the soup that irresistible depth. I prefer Roma or plum tomatoes since they’re meaty and less watery, but honestly, any ripe variety works.
• Garlic (1 whole head): Don’t be alarmed by the whole head—roasting transforms sharp, pungent garlic into buttery, mellow perfection. It adds a nutty richness that makes this soup unforgettable.
• Onion (1 small): A roasted onion balances the acidity of tomatoes and adds a gentle sweetness. Think of it as the quiet background singer that makes the lead shine brighter.
• Fresh Basil Leaves (¼ cup): Basil brings freshness and a slightly peppery note that ties everything together. It’s that final whisper of “Italian comfort” you didn’t know you needed.
• Broth (2 cups, vegetable or chicken): Use vegetable broth for a vegetarian-friendly option, or chicken broth if you want a richer, heartier base. Either way, it gives body and depth to the soup.
• Olive Oil (2 tbsp): For roasting the veggies to golden perfection. Choose a good extra-virgin olive oil—it enhances the flavor while keeping the recipe wholesome.
• Red Pepper Flakes (½ tsp): Just a hint of heat to keep things interesting. You can adjust the amount based on your spice tolerance.
• Salt & Black Pepper: Essential seasonings to bring out all those roasted flavors. Always taste and adjust before serving.
• Heavy Cream (½ cup): This is what makes the soup luxuriously creamy. If you’d like to keep it lighter, you can swap it for coconut milk for a dairy-free twist.

Love creamy, comforting soups? You’ll also enjoy my creamy tortellini soup recipe, which is another cozy favorite in our house.

Instructions: Step‑by‑Step for Roasted Garlic Tomato Soup

Follow these simple steps to make a velvety pot of Roasted Garlic Tomato Soup that tastes like it simmered all day (spoiler: it didn’t).

Step 1: Prep the produce (5 minutes)

• Heat the oven to 400°F (200°C).
• Halve or quarter 2 lb fresh tomatoes so they roast evenly.
• Peel and trim 1 small onion, then slice into thick wedges.
• Keep the garlic head whole. Slice just the very top off to expose the cloves (optional, but it makes squeezing easier later).

Step 2: Season and pan it up

• On a large rimmed baking sheet, toss tomatoes and onion with 2 tbsp olive oil, ½ tsp red pepper flakes, salt, and black pepper.
• Nestle the whole head of garlic on the sheet. Drizzle a little olive oil over the cut top (or the papery skin if you didn’t cut it).
  Tip: If your garlic head is on the small side, wrap it loosely in foil so it doesn’t over-brown.

Step 3: Roast for deep, sweet flavor (30 minutes)

• Roast on the center rack until the tomatoes slump and the onion edges caramelize. The garlic will feel soft when gently pressed.
• Want a touch more char? Switch to broil for 1–2 minutes, watching closely.

Step 4: Cool just a bit and prep the garlic (5 minutes)

• Let everything rest on the counter for 5–10 minutes so the steam settles.
• Pick up the garlic head (use tongs if it’s hot) and squeeze the cloves out like toothpaste. That mellow, nutty garlic is the heart of this Roasted Garlic Tomato Soup.

Step 5: Blend until silky

• Add the roasted tomatoes, onion, and all the squeezed garlic to a blender with 2 cups vegetable or chicken broth and ¼ cup fresh basil leaves.
• Vent the blender lid slightly and cover with a kitchen towel. Blend until completely smooth.
  No blender? An immersion blender in a pot works too—just add the broth and blend carefully.

Step 6: Simmer gently (5–10 minutes)

• Pour the blended mixture into a pot over medium heat. Bring it to a gentle simmer—steam should rise, but there shouldn’t be a rolling boil.
• Taste. Add more salt and pepper if needed. The flavors should be bright and balanced, not sharp.

Step 7: Make it creamy (2 minutes)

• Stir in ½ cup heavy cream for that lush finish. Keep the heat low and do not boil after adding dairy.
  Dairy‑free option: Use full‑fat coconut milk for a different but lovely richness.

Step 8: Adjust the texture to your liking

• Too thick? Add a splash of broth to thin it out.
• Too thin? Let it simmer a few extra minutes to concentrate.
• Want it extra silky? Strain through a fine‑mesh sieve.

Step 9: Garnish and serve

• Ladle into warm bowls. Add a swirl of cream, a few basil ribbons, and a crack of black pepper.
• For the coziest dinner ever, pair with a simple grilled cheese—or try these easy, family‑friendly garlic herb roasted potatoes, carrots, and zucchini for a colorful side that loves soup nights.

Step 10: Make‑ahead & reheating notes

• Reheat: Low and slow on the stovetop, stirring often. If it thickens in the fridge, loosen with a splash of broth.
• Make‑ahead: The base (before cream) keeps in the fridge up to 4 days.
• Freezer: Freeze the base (without cream) up to 3 months. Thaw overnight, warm gently, then stir in cream right before serving.

Tips and Tricks for Perfect Soup

1. Don’t rush the roasting – That caramelization is where the flavor magic happens.
2. For a vegan twist – Swap heavy cream with coconut cream.
3. Avoid boiling after adding cream – Unless you’re into curdled soup (I’m guessing not).
4. Meal prep tip – Make a double batch and freeze for later.
5. Crouton bonus – Homemade croutons or a grilled cheese on the side make this next-level.

Storage

• Fridge – Store in an airtight container for up to 4 days.
• Freezer – Freeze without cream for up to 3 months; stir cream in after reheating.

FAQs

Conclusion

This Roasted Garlic Tomato Soup is creamy, comforting, and comes together with pantry staples. Whether you’re chasing away the chill, feeding a busy family, or just craving something wholesome and satisfying, this bowl is for you. Try it once, and I promise it’ll make its way into your regular rotation.

If you give it a go, leave a comment below or tag me on Instagram—I love seeing your kitchen creations!

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