Some meals just wrap you up in warmth, like a favorite blanket on a chilly evening—and this creamy roasted garlic tomato soup is exactly that. The roasted garlic brings a mellow sweetness, the tomatoes give a tangy depth, and that swirl of cream at the end makes it luxuriously smooth. Pair it with a grilled cheese, and you’ve got a cozy dinner that feels like pure comfort food.
This is not your average tomato soup recipe. Oh no, this is the grown-up version. Think candlelight, cozy sweater weather, and the kind of soup that makes you want to slow down and savor each spoonful. And yet, it’s still easy enough for a weeknight—no fancy tricks, no overly complicated steps. Just simple ingredients doing what they do best: transforming into something magical.
So, whether you’re cooking for your family, meal-prepping for the week, or just needing a little soul-soothing in a bowl, this creamy soup is about to become your new go-to.
Why You’ll Love This Creamy Roasted Garlic Tomato Soup
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The roasted garlic factor: Sweet, nutty, and oh-so-smooth.
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Comfort food at its finest: A tomato soup recipe that feels indulgent yet simple.
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Perfect for cozy dinners: Pair with grilled cheese or crusty bread for the ultimate combo.
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Customizable: Keep it vegetarian, make it lighter with half-and-half, or add fresh herbs for flair.
Ingredients
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2 heads garlic
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2 tbsp (30 ml) olive oil
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2 tbsp (28 g) unsalted butter
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1 medium onion, chopped
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2 cans (28 oz / 794 g each) whole peeled tomatoes, with juice
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2 cups (480 ml) vegetable broth
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1 tsp salt (adjust to taste)
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1/2 tsp black pepper
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1 tsp dried basil (or 1 tbsp fresh basil, chopped)
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1/2 tsp sugar (optional, balances acidity)
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1/2 cup (120 ml) heavy cream (or half-and-half)
Step-by-Step Instructions
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Roast the garlic: Preheat oven to 400°F (200°C). Slice the tops off garlic heads, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 35–40 minutes until golden and soft. Cool slightly, then squeeze roasted cloves into a bowl.
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Sauté the onion: In a large pot, heat butter and remaining olive oil. Add onion and cook for 5–6 minutes until translucent.
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Build the base: Stir in roasted garlic, tomatoes with juice, vegetable broth, salt, pepper, basil, and sugar if needed. Bring to a gentle simmer and cook uncovered for 20–25 minutes.
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Blend it smooth: Remove from heat. Puree with an immersion blender, or carefully transfer to a blender in batches, until creamy.
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Add the cream: Return soup to the pot, stir in heavy cream, and adjust seasoning. Simmer another 5 minutes before serving.
Cooking Tips for the Best Creamy Soup
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Roast ahead: Roasted garlic can be made a day or two in advance and stored in the fridge.
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Balance the acidity: A pinch of sugar helps tame tangy tomatoes without making the soup sweet.
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No cream? Half-and-half or even coconut milk works beautifully for a lighter touch.
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Make it chunky: If you like texture, don’t fully blend the soup—pulse just enough to keep some bite.
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Serving upgrade: Add fresh basil leaves or a drizzle of olive oil on top for a restaurant-style finish.
My Roasted Garlic Soup Story
This soup became my little “secret weapon” during the holiday season. One year, I served it as a starter for Thanksgiving instead of the usual salads. My family was skeptical—because who dares break tradition? But one spoonful in, and the silence around the table said it all. Creamy, garlicky goodness was exactly what everyone needed before diving into turkey and stuffing.
Now, I find myself making it on rainy Sundays or whenever I crave a pick-me-up. Sometimes I even whip up a batch just for myself, freeze a few portions, and pull them out when the week gets overwhelming. There’s nothing like coming home, heating up a bowl, and letting that roasted garlic aroma fill the kitchen.
What to Serve with Creamy Roasted Garlic Tomato Soup
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Classic grilled cheese: Crispy, buttery bread + gooey cheese = the ultimate dunking partner.
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Garlic bread or baguette: Because one can never have too much garlic, right?
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Salad on the side: A crisp green salad with vinaigrette balances the richness.
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Pasta night starter: Serve in small bowls before a pasta entrée—it sets the tone for a cozy dinner.
This soup plays well with both casual and dressed-up meals, so it’s as versatile as it is comforting.
How to Store Creamy Roasted Garlic Tomato Soup
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Refrigerator: Store cooled soup in an airtight container for up to 4 days.
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Freezer: Freeze in single-serve portions for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove.
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Reheat carefully: Since it contains cream, warm on low heat and stir often to prevent curdling.
Pro tip: Freeze before adding cream. When reheating, stir in cream fresh for the best texture.
FAQs About Tomato Soup
Can I make this soup dairy-free?
Yes! Use olive oil instead of butter, and swap the cream for coconut milk or oat cream.
Can I use fresh tomatoes instead of canned?
Absolutely. Use about 3 pounds of fresh tomatoes, roast them with the garlic for deeper flavor.
Is roasted garlic too strong?
Not at all—roasting mellows garlic into something sweet and nutty, not sharp.
Can I double this recipe?
Yes, it doubles beautifully. Just use a larger pot and blend in batches if needed.
Bringing It All Together
This creamy roasted garlic tomato soup is more than just a recipe—it’s an invitation to slow down and savor the simple joys. Every spoonful is rich, velvety, and full of the kind of flavor that only roasted garlic can bring. Whether it’s paired with a melty grilled cheese or served as a comforting starter, it’s guaranteed to warm hearts (and bellies).
So, go ahead—light a candle, pull on your coziest sweater, and let this tomato soup recipe turn your evening into a cozy dinner to remember.
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Creamy Roasted Garlic Tomato Soup
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Creamy Roasted Garlic Tomato Soup is the ultimate cozy dinner recipe—rich, velvety, and deeply flavorful. Roasted garlic adds a sweet, nutty depth that blends perfectly with tangy tomatoes, while cream swirls in a luxurious finish. Perfect for pairing with grilled cheese, garlic bread, or served as a comforting starter for any fall or winter meal.
Ingredients
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2 heads garlic
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2 tbsp (30 ml) olive oil
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2 tbsp (28 g) unsalted butter
-
1 medium onion, chopped
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2 cans (28 oz / 794 g each) whole peeled tomatoes, with juice
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2 cups (480 ml) vegetable broth
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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1 tsp dried basil (or 1 tbsp fresh basil, chopped)
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½ tsp sugar (optional, balances acidity)
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½ cup (120 ml) heavy cream (or half-and-half)
Instructions
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Preheat oven to 400°F (200°C). Slice tops off garlic heads, drizzle with 1 tbsp olive oil, wrap in foil, and roast 35–40 minutes until golden and soft. Squeeze roasted cloves into a bowl.
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In a large pot, heat butter and remaining olive oil over medium heat. Add onion and sauté 5–6 minutes until translucent.
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Stir in roasted garlic, tomatoes with juice, vegetable broth, salt, pepper, basil, and sugar if using. Simmer uncovered 20–25 minutes.
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Remove from heat. Blend with an immersion blender (or in batches in a blender) until smooth.
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Return to pot, stir in heavy cream, and simmer gently 5 minutes.
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Adjust seasoning and serve warm.
Notes
Roast garlic ahead of time—it keeps in the fridge for 1–2 days.
Add sugar only if tomatoes taste too acidic.
Swap cream for coconut milk to make it dairy-free.
For a chunkier version, pulse instead of blending smooth.
Freeze before adding cream for best texture.
- Prep Time: 10 minutes
- Cook Time: 60 minutes (including garlic roasting & simmering)
- Category: Soup / Main Course / Starter
- Method: Roasting + Stovetop
- Cuisine: American