If you are a tomato soup lover craving something truly special, then you must try this Creamy Roasted Garlic Tomato Soup Recipe. This soup brings together the deep sweetness of roasted tomatoes and the mellow complexity of garlic, all enriched with luxuriously creamy texture and a hint of smoky paprika. Each spoonful feels like a warm hug, perfect for cozy evenings or anytime you want a comforting, vibrant bowl of homemade goodness that sings with fresh, organic flavors.
Ingredients You’ll Need
Every ingredient here plays a starring role in building the rich, layered flavor and velvety texture of this soup. From the juicy, ripe tomatoes to the aromatic roasted garlic, each element enhances the comforting taste and beautiful color of your final bowl.
- 3-4 lbs. ripe organic tomatoes: Use tomatoes bursting with flavor to ensure a naturally sweet and vibrant base.
- 2 garlic bulbs: Roasting softens their pungency and brings out a subtle, caramelized sweetness.
- 1/2 onion, chopped: Adds a gentle depth and aroma when sautéed before blending.
- 1 Tbsp extra virgin olive oil: For sautéing and adding a silky richness.
- 1 1/2 cups organic heavy cream: This creates that indulgently creamy texture everyone loves.
- 2 cups organic vegetable stock: Builds the soup’s body without overwhelming the fresh tomato flavors.
- 4 Tbsps organic tomato paste: Concentrates and intensifies the tomato essence.
- 1 tsp sea salt (plus more to taste): Balances and enhances all the natural flavors.
- 1 tsp On Everything All-Purpose Blend: A flavorful seasoning mix for that extra kick.
- 1/2 tsp smoked paprika: Gives a delicate smoky warmth that rounds out the taste.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Creamy Roasted Garlic Tomato Soup Recipe
Step 1: Roast the Tomatoes and Garlic
Begin by roasting your tomatoes and the entire garlic bulbs. This step is crucial because roasting transforms their raw, acidic flavors into something sweeter and more complex. The garlic becomes buttery soft, perfect for blending later. You can refer to my Herb Roasted Tomatoes recipe for a foolproof method that locks in the best flavor.
Step 2: Sauté the Onion
While your tomatoes and garlic roast, gently sauté the chopped onion in extra virgin olive oil on medium-high heat. Cook until translucent and fragrant, taking just a couple of minutes. This adds a tender sweetness and aromatic base to your soup that complements the roasted ingredients beautifully.
Step 3: Blend the Soup Base
Once your tomatoes and garlic are roasted and soft, add them to a high-powered blender along with the sautéed onions, tomato paste, and vegetable stock. Squeeze the roasted garlic cloves out of their skins so they blend smoothly. Blitz on high speed until silky and completely smooth. To add texture later, reserve a few pieces of roasted tomato for garnish.
Step 4: Cook the Soup
Return the blended tomato mixture to your dutch oven over medium-high heat. Stir in the heavy cream, sea salt, your all-purpose seasoning blend, and smoked paprika. Allow the mixture to come to a brief boil, then reduce heat to a simmer. This allows the soup to thicken slightly as the flavors meld together, about 5 to 6 minutes. The result is a rich, glazed, creamy soup that’s bursting with harvest-fresh taste.
Step 5: Serve It Up
Now comes the fun part—ladling this comforting Creamy Roasted Garlic Tomato Soup Recipe into bowls. Top with some of those reserved roasted tomatoes for bursts of texture and flavor. For the ultimate experience, serve it alongside a grilled cheese sandwich to soak into every spoonful.
How to Serve Creamy Roasted Garlic Tomato Soup Recipe
Garnishes
While the soup is stunning on its own, adding a few roasted tomato wedges on top provides an inviting texture contrast. A small drizzle of extra cream or a few fresh basil leaves can lift the dish’s visual appeal and deepen the fresh flavors even more.
Side Dishes
Nothing pairs better than a gooey grilled cheese sandwich with a crispy crust to dunk and savor. For a lighter option, a simple arugula salad with lemon vinaigrette complements the creamy texture perfectly.
Creative Ways to Present
For a dinner party, serve this soup in individual mini crocks or hollowed-out sourdough bread bowls for cozy, rustic charm. You could also swirl in a pesto or a hint of chili oil for a playful burst of color and subtle heat.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, cool any leftovers to room temperature before transferring to an airtight container. Stored in the fridge, it will stay fresh for up to 3 days—ideal for quick, comforting lunches or dinners later in the week.
Freezing
This Creamy Roasted Garlic Tomato Soup Recipe freezes beautifully. Pour cooled soup into freezer-safe containers, leaving space for expansion. It can be frozen for up to 3 months without any loss in texture or flavor, making it perfect to prep in advance.
Reheating
Gently reheat the soup over low to medium heat on the stove, stirring frequently. If it seems too thick after thawing, add a splash of vegetable stock or cream to bring back the perfect silky consistency. Microwaving works too but stirring halfway through helps to heat evenly.
FAQs
Can I use canned tomatoes instead of fresh?
While fresh, ripe organic tomatoes provide the best flavor and color for this soup, you can substitute high-quality canned tomatoes if needed. Opt for whole peeled canned tomatoes and drain some of the liquid to avoid thinning the soup too much.
Is this soup suitable for vegans?
To make this soup vegan, substitute the heavy cream with coconut cream or a cashew-based cream alternative, and ensure your vegetable stock contains no animal products. The rest of the ingredients are naturally vegan-friendly.
How can I make the soup spicier?
To add a spicy kick, consider stirring in a pinch of cayenne pepper or some finely chopped jalapeño while cooking. Smoked paprika already adds a mild warmth, so adjust carefully to find your perfect heat level.
What is the best way to roast the garlic bulbs?
Roast whole garlic bulbs wrapped in foil at 400°F (200°C) for about 40 minutes until soft. Let cool slightly before squeezing the caramelized garlic cloves out of their skins for blending.
Can I prepare the roasted tomatoes and garlic in advance?
Absolutely! Roasting these ingredients ahead of time is a great time saver. Store them in the fridge for up to 2 days before blending, helping you speed through the final soup preparation when ready.
Final Thoughts
I cannot recommend this Creamy Roasted Garlic Tomato Soup Recipe enough if you want a soul-satisfying, luscious bowl made from fresh, wholesome ingredients. The combination of roasted vegetables with creamy indulgence is simply unforgettable. Do yourself a favor, gather your ingredients, and treat yourself to this heartwarming soup that feels like it was crafted just for you!
PrintCreamy Roasted Garlic Tomato Soup Recipe
This creamy roasted garlic tomato soup is a rich and comforting dish featuring oven-roasted tomatoes and garlic blended with sautéed onions, tomato paste, and vegetable stock. Finished with organic heavy cream and smoky paprika, this soup is perfect for a cozy meal and pairs wonderfully with a grilled cheese sandwich. The roasting process intensifies the tomato flavor and adds a subtle sweetness balanced by the creamy texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Roasted Tomato and Garlic
- 3–4 lbs. ripe organic tomatoes, cut into wedges
- 2 garlic bulbs
- 1/2 onion, chopped
- 1 Tbsp extra virgin olive oil
Soup Base
- 1 1/2 cups organic heavy cream
- 2 cups organic vegetable stock
- 4 Tbsps tomato paste, organic
- 1 tsp sea salt (plus more to taste)
- 1 tsp On Everything All-Purpose Blend
- 1/2 tsp smoked paprika
To Serve
- Grilled cheese sandwich (optional)
Instructions
- Roast Tomatoes and Garlic: Roast the tomatoes and garlic bulbs until caramelized and tender, following the herb roasted tomato technique for maximum flavor development. Once roasted, squeeze the garlic cloves out of the bulb.
- Sauté Onions: In a medium-sized Dutch oven over medium-high heat, heat the olive oil. Add the chopped onions and sauté for about 1-2 minutes until translucent and fragrant. Remove from heat.
- Blend Ingredients: Transfer the sautéed onions to a high-powered blender. Add the roasted tomatoes, squeezed garlic, tomato paste, and vegetable stock. Blend until smooth and fully combined. Save some roasted tomatoes for garnish if desired.
- Combine Soup Base: Pour the blended tomato mixture back into the Dutch oven over medium-high heat. Stir in the heavy cream, sea salt, All-Purpose Blend, and smoked paprika until fully integrated.
- Heat Soup: Bring the mixture to a boil, cooking for 1-2 minutes, then reduce heat to low and simmer gently for 5-6 minutes to develop flavor and thicken the soup.
- Finish and Serve: Once thickened, remove the soup from heat. Serve immediately in bowls, topped with reserved roasted tomatoes. Accompany with a grilled cheese sandwich if desired for a classic comfort meal.
Notes
- You can use any ripe tomatoes; roasting them enhances their natural sweetness.
- Be sure to remove the roasted garlic from the bulb before blending for a smooth texture.
- Adjust seasoning with additional salt or All-Purpose Blend as preferred.
- For a vegan version, substitute heavy cream with coconut cream or cashew cream.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
