Creamy Roasted Garlic Tomato

Creamy Roasted Garlic Tomato Soup is my answer whenever I crave comfort and fresh flavors. Roasting piles of tomatoes and a whole head of garlic gives this soup a deep and sweet backbone, made silky with cream and finished bright with basil. Whether you are looking for something warming for a slow evening or need an impressive appetizer, this is one of those soups I keep coming back to because homemade beats canned every time.

I started making this on chilly nights during tomato season and it became a regular request whenever extra tomatoes were piling up on my kitchen counter. Friends are shocked at how much flavor develops just from roasting.

Ingredients

• fresh tomatoes: for depth and sweetness Roma or vine ripe is best look for fruit that feels heavy with a rich aroma
• whole head of garlic: this brings the toasty mellow flavor that sets this soup apart pick a firm unblemished head
• small onion: rounds out the flavor and adds savory aroma
• olive oil: to coat and help everything caramelize use extra virgin for fresh flavor
• vegetable or chicken broth: to add savory foundation choose low sodium if you want more control over seasoning
• heavy cream: adds velvety smoothness or try coconut milk for dairy free richness
• fresh basil leaves: this finishes the soup with a bright punch use leaves with vibrant color and no dark spots
• salt and black pepper: for simple seasoning use kosher salt and freshly cracked pepper if you can
• red pepper flakes: totally optional I add these for a tiny bit of heat when I want a kick use them sparingly

Step-by-Step Instructions

Prep the Veggies:

Set oven to four hundred degrees Fahrenheit and line a large baking sheet with parchment paper. Halve all the tomatoes and arrange them cut side up and together with the whole head of garlic trimmed on top. Drizzle some olive oil over the tomatoes and season with salt and pepper. Wrap the garlic head in foil after a little oil drizzle to keep it from burning.

Roast to Sweetness:

Slide the tray into your hot oven and roast for thirty to thirty five minutes. Look for caramelized edges on the tomatoes and make sure the garlic feels super soft to the touch. Cool just enough to handle.

Sauté Onion:

Heat a splash more olive oil in your soup pot over medium. Add chopped onion and cook gently for about five minutes. The goal is transparency and softness so you build a deep flavor base.

Build the Soup:

When veggies are cool enough handle squeeze soft roasted garlic cloves right out of their skins. Add these and all the roasted tomatoes to your pot along with broth and fresh basil leaves. Let this mix get warming bubbles but not a full boil.

Blend Smooth:

Using an immersion blender whizz the mixture right in the pot until creamy. Pause and scrape the sides so no chunk is left behind. If you are using a standing blender do it in batches and be careful with the heat.

Finish and Simmer:

Pour in your cream or coconut milk and stir gently. Keep the pot on low for five to ten more minutes so everything melds together. Taste and add another splash of salt or a pinch of pepper if you need it.

Serve and Garnish:

Ladle the soup into bowls while hot. Top with torn basil leaves or a zigzag of cream and maybe a pile of crispy roasted cherry tomatoes if you have a few extra.

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My favorite thing in this recipe is the deep roasted garlic notes. My grandmother always added roasted garlic to her soups and now that little trick has become a signature in my own kitchen. Watching my family reach for a second bowl brings back the cozy warmth of those family kitchen memories.

Storage Tips

Cool the soup completely before storing. Keep in a sealed container in your fridge for up to four days. It also freezes well in a freezer bag or airtight container for up to three months. Reheat slowly on the stove to keep the cream smooth.

Ingredient Substitutions

Use canned tomatoes in winter if fresh are not great quality. Swap in shallots for onion to make the base a little sweeter. Feel free to use coconut or cashew cream to keep the soup vegan. Fresh thyme or oregano can replace basil for a new flavor note.

Serving Suggestions

Pour the soup into mugs for easy sipping at a party or pair with thick slices of crusty sourdough. Top with a dollop of Greek yogurt for extra tang or sprinkle in crunchy homemade croutons for texture.

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Cultural Context

Tomato soup is a beloved classic across so many cuisines. Roasting the tomatoes first is typical of Mediterranean flavors where slow cooked vegetables are always favored for bringing out the most sweetness and richness. This version is both rustic and elegant at the same time.

Frequently Asked Questions

→ Why roast the tomatoes and garlic?

Roasting enhances the natural sweetness, intensifies flavors, and creates a deep, rich profile in the finished dish.

→ Can I use canned tomatoes instead?

For convenience, you can substitute with good-quality canned tomatoes, but roasting fresh tomatoes delivers the best depth of flavor.

→ What broth works best for this soup?

Both vegetable and chicken broth work well. Vegetable broth keeps it vegetarian, while chicken adds a subtle richness.

→ Is there a dairy-free option available?

Yes, coconut milk can replace heavy cream for a dairy-free, creamy finish without sacrificing texture.

→ How can I add extra flavor?

Fresh basil and a sprinkle of red pepper flakes deepen the taste. Homemade croutons or roasted cherry tomatoes add a finishing touch.