Creamy Roasted Garlic Tomato Soup
I make this soup whenever I want something silky, comforting, and a little bit fancy without the fuss. Roasting the garlic pulls out mellow, caramelized sweetness and—paired with crushed tomatoes and a splash of cream—turns a humble pantry meal into a luxurious bowl. It’s perfect for brisk weeknights, easy dinner parties, or when you want something cozy to ladle over bowls for the whole family. If you like other tomato-based soups, you might enjoy this related creamy tomato-basil soup too.
Why you’ll love this dish
This soup manages to be both simple and sophisticated. With a short ingredient list and mostly hands-off cooking, it’s budget-friendly and fast enough for a weeknight. Roasted garlic adds depth and a sweet edge that raw garlic can’t match; blending the soup gives a velvety texture that kids and adults both love. Finish with heavy cream for richness—or use a lighter dairy substitute for a lower-calorie bowl.
"Rich, silky, and full of roast-garlic flavor—this quickly became our go-to soup for chilly nights." — a reliable weekday favorite
When to make it: serve it for a casual family dinner, a starter for a cozy meal, or bring it to potlucks and it will disappear fast.
How this recipe comes together
Overview: roast garlic to mellow the bite, sauté a classic mirepoix (onion, carrot, celery) for sweetness, add herbs and crushed tomatoes, simmer to marry flavors, then purée and finish with cream. Total active hands-on time is modest: about 15–20 minutes for prep, with 30–35 minutes roasting and 20 minutes simmering.
What to expect while cooking:
- Roasting the garlic takes the longest but is hands-off.
- Sautéing the vegetables builds the soup’s base flavor—don’t rush this step.
- An immersion blender makes puréeing quick and easy; a countertop blender works too (blend in batches, vent the lid).
What you’ll need
- 2 heads garlic
- 2 tablespoons olive oil, divided (1 Tbsp for roasting, 1 Tbsp for sautéing)
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (28 ounces) crushed tomatoes
- 3 cups vegetable or chicken broth (use low-sodium to control salt)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 cup heavy cream
- Fresh basil leaves for garnish (optional)
Ingredient notes and swaps:
- Broth: use vegetable broth to keep it vegetarian, or chicken broth for extra savory depth.
- Heavy cream: for a lighter version, substitute half-and-half or use a can of full-fat coconut milk for a dairy-free twist (flavor will change).
- Herbs: fresh basil and oregano can replace dried (use about 1 tablespoon fresh each).
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Trim the tops off both garlic heads to expose the cloves. Drizzle with 1 tablespoon olive oil and wrap each head tightly in aluminum foil. Roast 30–35 minutes until the cloves are soft and golden. Let cool slightly.
- Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté 5–7 minutes, stirring occasionally, until softened and beginning to color.
- Add the dried oregano and dried basil. Cook 30–60 seconds until fragrant. Squeeze the roasted garlic cloves from their skins into the pot, discarding the papery skins. Stir to combine.
- Pour in the crushed tomatoes and broth. Season with salt and pepper. Increase heat and bring to a boil, then reduce to a simmer. Cook 20 minutes to meld the flavors.
- Purée the soup until smooth using an immersion blender. Alternatively, carefully transfer hot soup to a blender and blend in batches—vent the lid slightly and cover with a towel to prevent splatter.
- Return the soup to low heat. Stir in the heavy cream and warm gently—do not boil after adding cream. Taste and adjust seasoning. Serve with fresh basil if desired.
Best ways to enjoy it
Pair this soup with:
- A classic grilled cheese (sharp cheddar or gruyère) for dunking.
- Crusty bread or garlic focaccia to sop up the velvety broth.
- A simple green salad dressed with lemon vinaigrette to cut the richness.
- For a heartier meal, serve with a scoop of cooked quinoa or a swirl of pesto on top.
Garnish ideas: torn fresh basil, a drizzle of extra-virgin olive oil, cracked black pepper, or a sprinkle of grated Parmesan.
Storage and reheating tips
- Refrigerate: cool soup to room temperature, transfer to airtight containers, and refrigerate up to 4 days.
- Freeze: freeze in labeled freezer-safe containers for up to 3 months. Leave a little headspace because the soup will expand. Thaw overnight in the fridge before reheating.
- Reheat: warm gently over low-medium heat, stirring occasionally. If the soup seems thick after refrigeration or freezing, stir in a splash of broth or water to loosen it. Do not boil after adding cream to prevent curdling.
- Food safety: refrigerate within 2 hours of cooking and reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Roast garlic directly on a piece of foil or in a small dish. A longer roast time (up to 40 minutes) gives even sweeter, more caramelized cloves.
- Build flavor: don’t skip the carrots and celery—their natural sugars round out the tomato’s acidity.
- Texture control: for extra-smooth soup, pass the blended soup through a fine mesh sieve. For rustic texture, pulse briefly so some bits remain.
- Acid balance: if the soup tastes flat after blending, a small splash (1–2 teaspoons) of red wine vinegar or lemon juice brightens the flavors.
- Time-saver: use pre-peeled roasted garlic or jarred roasted garlic in a pinch, but reduce added oil and taste as jarred garlic can be salty or vinegary. For more roasted-vegetable inspiration try this roasted vegetable soup recipe.
Recipe variations
- Vegan: swap heavy cream for full-fat coconut milk or a cashew cream (blend soaked cashews with water). Use vegetable broth.
- Smoky roasted: add a small pinch of smoked paprika or briefly char the tomatoes under a broiler for a smoky edge.
- Spicy: stir in crushed red pepper flakes or a diced chipotle in adobo for heat and smokiness.
- Herby twist: finish with a spoonful of pesto or garnish with fried sage leaves for an herbal lift.
- Protein add-ins: stir in shredded rotisserie chicken, cooked lentils, or white beans for more protein.
Common questions
Q: Can I make this soup ahead of time?
A: Yes. Make the soup, cool it quickly, and refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently and add a splash of broth if needed.
Q: Can I skip roasting the garlic?
A: You can, but roasted garlic mellows and sweetens the dish in a way raw garlic cannot. If you skip roasting, use just 1–2 cloves of raw garlic and add them while sautéing the veggies for a brighter, sharper garlic note.
Q: Is there a dairy-free cream substitute?
A: Yes—use full-fat coconut milk for creaminess (flavor will be slightly coconutty) or blend soaked cashews into a smooth cashew cream for a neutral, silky finish.
Q: Can I use fresh tomatoes instead of canned?
A: You can—use about 3 pounds of ripe tomatoes, core and roughly chop them, then simmer longer to break them down. Canned crushed tomatoes give a reliable texture and deep flavor year-round.
Q: What blender should I use?
A: An immersion blender is safest and most convenient for hot soups. If using a countertop blender, blend in batches and vent the lid to prevent pressure build-up.
Conclusion
Creamy roasted garlic tomato soup is an easy way to elevate simple ingredients into something comforting and elegant. If you want more inspiration or a slightly different spin on this idea, check out this take on Creamy Roasted Garlic Tomato Soup by Orchids + Sweet Tea and another great version at Zestful Kitchen.
Creamy Roasted Garlic Tomato Soup
Ingredients
For the roasted garlic
- 2 heads garlic Trim tops to expose cloves
- 1 tablespoon olive oil For roasting garlic
For the soup base
- 1 large onion, chopped Provides sweetness
- 2 medium carrots, diced Adds sweetness and depth
- 2 stalks celery, diced Part of the mirepoix
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
For the main ingredients
- 28 ounces crushed tomatoes Use canned for convenience
- 3 cups vegetable or chicken broth Use low-sodium to control salt
- 1 teaspoon salt Adjust according to taste
- 1/2 teaspoon black pepper Adjust according to taste
For finishing the soup
- 1 cup heavy cream For richness
- 1 bunch fresh basil leaves For garnish (optional)
Instructions
Roasting Garlic
- Preheat the oven to 400°F (200°C). Trim the tops off both garlic heads to expose the cloves. Drizzle with 1 tablespoon olive oil and wrap each head tightly in aluminum foil.
- Roast for 30–35 minutes until the cloves are soft and golden. Let cool slightly.
Sautéing Vegetables
- Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5–7 minutes, stirring occasionally, until softened and beginning to color.
- Add the dried oregano and dried basil. Cook for 30–60 seconds until fragrant.
- Squeeze the roasted garlic cloves from their skins into the pot, discarding the papery skins. Stir to combine.
Cooking the Soup
- Pour in the crushed tomatoes and broth. Season with salt and pepper. Increase heat and bring to a boil, then reduce to a simmer. Cook for 20 minutes to meld the flavors.
Puréeing the Soup
- Purée the soup until smooth using an immersion blender. Alternatively, carefully transfer hot soup to a blender and blend in batches—vent the lid slightly and cover with a towel to prevent splatter.
Finishing Touches
- Return the soup to low heat. Stir in the heavy cream and warm gently—do not boil after adding cream. Taste and adjust seasoning. Serve with fresh basil if desired.
