Creamy Roasted Garlic Tomato Soup is the kind of dish that feels like a warm hug on a chilly day. This soup blends the sweet, mellow flavor of roasted garlic with tangy tomato goodness, all wrapped in a smooth, creamy texture. It’s simple but packed with comforting flavors that make it perfect for lunch or dinner.
I love how roasting the garlic first softens its sharpness and brings out a lovely sweetness that pairs so well with the tomatoes. When I make this soup, I always let it simmer slowly to let those flavors really come together. It’s also super easy to whip up, which is a huge win when you want something cozy without spending hours in the kitchen.
One of my favorite ways to enjoy this soup is with a crunchy grilled cheese sandwich on the side. The creamy soup and crispy, melty sandwich make such a satisfying team. Plus, the leftovers taste even better the next day, so it’s great to make a big pot for easy meals all week long.
Key Ingredients & Substitutions
Garlic: Roasting garlic softens its sharpness and brings out a mellow sweetness. Using two heads means your soup will have a rich garlic flavor without being overpowering.
Tomatoes: Cherry tomatoes work well for roasting since they caramelize nicely. If you only have regular tomatoes, just halve and roast them similarly for good results.
Heavy Cream: This adds the silky creaminess the soup is known for. For a dairy-free option, coconut milk is a tasty substitute that still makes it rich and smooth.
Thyme: Fresh thyme adds a subtle herb flavor that brightens the soup. If unavailable, dried thyme can be used but use less since it’s stronger.
Broth: Both vegetable and chicken broth work here; choose vegetable broth for a vegetarian version. Homemade broth will add the best flavor but store-bought works fine too.
How Do You Get the Perfect Roasted Garlic for Soup?
Roasting garlic properly is key to unlocking its sweet, mellow flavor without bitterness. Here’s my simple method:
- Slice the tops of the garlic heads just enough to expose the cloves.
- Drizzle olive oil generously over the exposed garlic.
- Wrap each head tightly in foil to keep moisture in.
- Roast at 400°F for 35-40 minutes—until cloves are soft and golden.
- Let cool slightly, then squeeze roasted cloves out of their skins directly into your soup base.
This slow roasting transforms harsh raw garlic into smooth, buttery bites that blend perfectly into the soup for a rich flavor. Don’t rush this step; it’s worth the wait.
Equipment You’ll Need
- Oven-safe baking sheet – perfect for roasting garlic and tomatoes evenly without mess.
- Aluminum foil – helps wrap garlic heads to roast them moist and soft.
- Large pot or Dutch oven – to sauté onions and simmer the soup ingredients together.
- Immersion blender or regular blender – for making the soup smooth and creamy.
- Wooden spoon – great for stirring without scratching your pot.
Flavor Variations & Add-Ins
- Add a pinch of red pepper flakes for a spicy kick when you want a bit of heat.
- Stir in fresh basil or oregano near the end for a bright, herbal note that complements tomato.
- Swap heavy cream for coconut milk to keep it dairy-free and add a subtle tropical twist.
- Mix in cooked, crumbled sausage or crispy bacon for added protein and smoky flavor.
Creamy Roasted Garlic Tomato Soup
Ingredients You’ll Need:
For The Soup:
- 2 heads of garlic
- 1 pint cherry tomatoes (or about 2 cups halved regular tomatoes)
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 small onion, chopped
- 2 cups vegetable or chicken broth
- ½ cup heavy cream (or coconut milk for a dairy-free option)
- 2 teaspoons fresh thyme leaves, divided
- 1 teaspoon smoked paprika (optional, for warmth and color)
For Serving (Optional):
- Butter or additional olive oil, for grilled cheese sandwiches
- Bread and cheese slices for grilled cheese sandwiches
Time You’ll Need:
About 15 minutes to prepare ingredients, 35-40 minutes to roast garlic, and 25-30 minutes to roast tomatoes and cook the soup. Total time is around 1 hour, including cooling and blending.
Step-by-Step Instructions:
1. Roast the Garlic:
Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves. Drizzle 1 tablespoon of olive oil over the cut garlic, wrap in foil, and roast for 35-40 minutes until soft and golden.
2. Roast the Tomatoes:
Meanwhile, toss the cherry tomatoes with remaining 1 tablespoon olive oil, salt, pepper, and 1 teaspoon fresh thyme on a baking sheet. Roast in the oven alongside the garlic for 25-30 minutes until softened and slightly caramelized.
3. Sauté the Onion:
In a large pot, heat a little olive oil over medium heat. Add the chopped onions and sauté until translucent and soft, about 5-7 minutes.
4. Combine Garlic and Tomatoes:
Squeeze the roasted garlic cloves out of their skins into the pot with the onions. Stir together, then add the roasted tomatoes with their juices, broth, smoked paprika (if using), and remaining thyme leaves. Bring to a simmer and cook for 15 minutes.
5. Blend the Soup:
Use an immersion blender or carefully transfer the soup in batches to a blender. Puree until the soup is smooth and creamy.
6. Finish and Serve:
Stir in the heavy cream, then season with salt and freshly ground pepper to taste. Warm through gently without boiling. Serve warm with grilled cheese sandwiches if you like—just brush bread with butter or olive oil and cook until golden and melty. Garnish the soup with a drizzle of olive oil, a sprinkle of fresh thyme, and some roasted tomato halves for a lovely finish.
Enjoy your creamy roasted garlic tomato soup—simple, comforting, and delicious!
Can I Use Frozen Tomatoes for This Soup?
Yes, frozen tomatoes work fine! Just thaw them completely and drain any excess liquid before roasting to avoid a watery soup.
How Can I Make This Soup Vegan?
Simply swap the heavy cream for coconut milk or another plant-based cream and use vegetable broth to keep it fully vegan and just as creamy.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Prepare This Soup Ahead of Time?
Absolutely! Roast the garlic and tomatoes ahead, then combine and blend before serving. The flavors actually deepen if the soup sits overnight in the fridge.
