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
2 heads garlic
2 tbsp (30 ml) olive oil
2 tbsp (28 g) unsalted butter
1 medium onion, chopped
2 cans (28 oz / 794 g each) whole peeled tomatoes, with juice
2 cups (480 ml) vegetable broth
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp dried basil (or 1 tbsp fresh basil, chopped)
½ tsp sugar (optional, balances acidity)
½ cup (120 ml) heavy cream (or half-and-half)
Instructions
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.
In a large pot, heat butter and remaining olive oil over medium heat. Add onion and sauté 5–6 minutes until translucent.
Stir in roasted garlic, tomatoes with juice, vegetable broth, salt, pepper, basil, and sugar if using. Simmer uncovered 20–25 minutes.
Remove from heat. Blend with an immersion blender (or in batches in a blender) until smooth.
Return to pot, stir in heavy cream, and simmer gently 5 minutes.
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