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Creamy Roasted Garlic Tomato Soup

A luxurious and comforting soup made with roasted garlic and tomatoes, perfect for chilly fall evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 3 pounds Roma or plum tomatoes Fresh preferred; can use 2 large 28-oz cans San Marzano, drained.
  • 1 large head garlic Roasted until caramel-soft.
  • 1 medium yellow onion, sliced Adds sweetness and body.
  • 1 medium carrot, chopped Balances acidity.
Cooking Essentials
  • 3–4 tablespoons olive oil For roasting and sautéing.
  • 1 tablespoon tomato paste Umami booster.
  • 1/4–1/2 teaspoon crushed red pepper flakes, optional For a little heat.
  • 3–4 cups vegetable or chicken broth Adjust for desired thickness.
  • 1/2 cup fresh basil, loosely packed Classic addition.
  • 1–2 teaspoons balsamic vinegar Adds roundness and sweetness.
  • 1/2–3/4 cup heavy cream or full-fat coconut milk For a creamy finish; use coconut for dairy-free.
  • to taste salt and freshly ground black pepper Season to preference.
Optional Garnishes
  • as desired Parmesan, basil oil, croutons, cream, or chili crisp For added flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Halve tomatoes and toss with 2 tablespoons olive oil, salt, and pepper on a sheet pan.
  2. Slice the top off the garlic head, drizzle with 1 teaspoon oil, wrap in foil, and place on the same pan.
Roasting
  1. Roast tomatoes and garlic for 30–40 minutes until tomatoes are jammy and slightly charred at the edges. Garlic should be soft and golden.
Cooking
  1. In a large pot, heat 1 tablespoon olive oil over medium heat. Add sliced onion and chopped carrot with a pinch of salt. Cook for 6–8 minutes until softened and lightly golden.
  2. Stir in tomato paste and red pepper flakes. Cook for 1–2 minutes until the paste darkens slightly.
  3. Squeeze the roasted garlic cloves into the pot, add roasted tomatoes and any pan juices, then pour in 3 cups broth.
  4. Simmer for 10–15 minutes to marry flavors.
Blending and Finishing
  1. Add basil and balsamic. Use an immersion blender to puree until silky or blend in batches in a high-speed blender.
  2. Return to pot and stir in 1/2 cup cream or coconut milk. Adjust thickness with extra broth if needed.
  3. Taste and season with salt, pepper, and additional balsamic if needed.
Serving
  1. Ladle into bowls, swirl with cream, and add garnishes. Pair with grilled cheese for a perfect meal.

Notes

Store in airtight containers for up to 5 days. Freezes well without cream for best texture.