Name: Creamy Roasted Garlic Tomato Soup
Prep time: 15 min
Cook time: PT-488385H39M50S
Total time: PT-488385H39M50S
Cuisine: Italian-Inspired
Ingredients: 3 lb ripe tomatoes (Roma or on-the-vine), halved; 1 pint cherry or grape tomatoes; 2 heads garlic, tops sliced off; 1 large yellow onion, thickly sliced; 3 tbsp extra-virgin olive oil, plus more for drizzling; 1 tsp kosher salt, plus more to taste; ½ tsp black pepper; ½ tsp red pepper flakes (optional); 2 tbsp tomato paste; 3 cups low-sodium vegetable broth (or chicken broth); ½ cup heavy cream (or full-fat coconut milk); ¼ cup fresh basil leaves, plus more for garnish; 1 tsp balsamic vinegar or lemon juice; Pinch sugar or honey (if tomatoes are very acidic)

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I roast tomatoes and whole heads of garlic until sweet and jammy, then I blend them with broth, a touch of tomato paste, and cream for a velvety, cozy soup. I finish with basil and a splash of acidity so every spoonful tastes bright, rich, and deeply tomato-y.

Creamy Roasted Garlic Tomato Soup

Why You’ll Love This Recipe

I let the oven do the heavy lifting, so I get concentrated flavor with minimal effort. I love how the roasted garlic turns mellow and buttery, the tomatoes caramelize at the edges, and the texture becomes silky without fuss. I can keep it classic with cream, or I make it dairy-free with coconut milk or cashew cream—either way, it’s weeknight-easy and dinner-party good.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 lb ripe tomatoes (Roma or on-the-vine), halved
1 pint cherry or grape tomatoes
2 heads garlic, tops sliced off to expose cloves
1 large yellow onion, thickly sliced
3 tbsp extra-virgin olive oil, plus more for drizzling
1 tsp kosher salt, plus more to taste
½ tsp freshly ground black pepper
½ tsp red pepper flakes (optional)
2 tbsp tomato paste
3 cups low-sodium vegetable broth (or chicken broth)
½ cup heavy cream (or ½ cup full-fat coconut milk for dairy-free)
¼ cup fresh basil leaves, plus more for serving
1 tsp balsamic vinegar or lemon juice, to finish
Pinch of sugar or honey, if my tomatoes taste very acidic (optional)

Directions

I heat the oven to 425°F (220°C). I line a rimmed sheet pan with parchment.
I pile the tomatoes and onion on the pan, nestle in the garlic heads cut-side up, and drizzle everything with the olive oil. I season with the salt, pepper, and red pepper flakes.
I roast 30–35 minutes, until the tomato skins wrinkle and char in spots and the garlic is soft and golden. I let the pan cool 5–10 minutes so I can handle it.
I squeeze the roasted garlic cloves from their skins into a large pot, then I add the roasted tomatoes and onion (plus all the pan juices). I stir in the tomato paste and broth.
I bring the pot to a simmer over medium heat for 8–10 minutes to marry the flavors.
I blend until smooth using an immersion blender (or carefully in batches in a blender). For an ultra-silky soup, I strain through a fine mesh sieve, but I usually keep it rustic.
I pour in the cream (or coconut milk) and warm gently—no boiling. I stir in the basil and a splash of vinegar or lemon, then I taste and adjust seasoning. If it’s too tangy, I balance with a pinch of sugar or honey.
I ladle into bowls and finish with more basil and a drizzle of olive oil.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 40–45 minutes
Total time: 55–60 minutes

Variations

Vegan & dairy-free: I use full-fat coconut milk or homemade cashew cream instead of dairy.
Smoky roasted pepper: I add 1 roasted red bell pepper to the blender for depth and sweetness.
Herby twist: I swap basil for thyme or oregano, or I stir in pesto at the end.
Spicy tomato soup: I add 1 tsp Calabrian chili paste or a pinch of smoked paprika with the tomato paste.
Canned tomato shortcut: I roast the garlic and onion as written, then I simmer with two 28-oz cans of whole tomatoes (drained) and proceed.

storage/reheating

I refrigerate the soup in airtight containers up to 4 days. I reheat gently on the stovetop over low heat until hot; I avoid boiling to keep the texture silky. I freeze up to 3 months (I freeze before adding cream when I can), then I thaw overnight in the fridge and rewarm, stirring in cream just before serving.

FAQs

Can I make this without roasting?

I can, but roasting concentrates flavor. If I’m in a rush, I sauté onion and garlic in olive oil, add canned tomatoes and broth, simmer 20 minutes, then blend and finish with cream and basil.

Do I need to peel the tomatoes?

I don’t, because blending makes the skins disappear. If I want a super-smooth finish, I slip the skins off after roasting or pass the soup through a fine sieve.

How do I keep the soup from tasting too acidic?

I balance with cream and a splash of balsamic or lemon. If it still tastes sharp, I add a small pinch of sugar or honey and a little more salt.

What’s the best way to blend it safely?

I use an immersion blender right in the pot. If I use a countertop blender, I work in small batches, vent the lid, and cover with a kitchen towel to avoid steam buildup.

Can I add protein or make it heartier?

I stir in cooked cheese tortellini, white beans, or cooked Italian sausage after blending, and I warm until heated through.

Conclusion

I love how this creamy roasted garlic tomato soup turns simple produce into something luxurious with just a pan and a pot. I roast, blend, and finish with basil—then I tear into crusty bread or dunk a grilled cheese and call it perfect.