Description

This Best Creamy Roasted Garlic Tomato Soup combines the sweet, mellow flavor of roasted garlic with ripe, caramelized tomatoes to create a rich, velvety, and comforting soup. With a creamy texture from organic heavy cream and a blend of simple, wholesome ingredients, this recipe delivers a restaurant-quality taste that comes together quickly, perfect for a cozy weeknight meal. Serve it with a grilled cheese sandwich for a classic comfort food experience.

Ingredients

Scale

For the soup:

3 to 4 lb ripe organic tomatoes, cut into wedges
2 bulbs garlic
1/2 onion, diced
1 tbsp extra-virgin olive oil
1 1/2 cups organic heavy cream
2 cups organic vegetable broth
4 tbsp organic tomato paste
1 tsp sea salt, plus more as needed
1 tsp all-purpose seasoning blend
1/2 tsp smoked paprika

For serving:

Reserved roasted tomatoes (optional)
Grilled cheese sandwich

Instructions

Roast Tomatoes and Garlic: Preheat your oven to 400°F (200°C). Arrange the tomato wedges and whole garlic bulbs (with tops cut off to expose cloves) on a baking sheet. Drizzle with olive oil and sprinkle with sea salt. Roast for 35-40 minutes until tomatoes caramelize and garlic softens and browns. Let cool slightly before handling to intensify sweetness and mellow garlic flavor.
Sauté Onions: Heat a medium dutch oven or pot over medium-high heat and add olive oil. Once hot, add diced onions and sauté 1-2 minutes until translucent and fragrant. Remove from heat. This step adds depth to your soup base.
Blend the Soup Base: Transfer the sautéed onions, roasted tomatoes, and squeezed roasted garlic cloves to a high-powered blender. Add tomato paste and vegetable broth. Blend on high speed until smooth and fully combined. Optionally reserve some roasted tomatoes to garnish later.
Simmer and Season the Soup: Pour blended mixture back into the dutch oven. Place over medium-high heat, then add heavy cream, sea salt, all-purpose seasoning blend, and smoked paprika. Stir well and bring to a gentle boil for 1-2 minutes. Reduce heat to low and simmer for 5-6 minutes until slightly thickened and flavors meld. Taste and adjust salt as needed.
Serve and Garnish: Remove from heat and ladle soup into bowls. Top with reserved roasted tomatoes if desired. Serve immediately with a grilled cheese sandwich for the ultimate comforting meal.

Notes

Use ripe, in-season Roma or San Marzano tomatoes for the best flavor; if unavailable, beefsteak or vine-ripened tomatoes work fine.
Pat tomato wedges dry before roasting to avoid watery soup.
Do not rush garlic roasting by increasing temperature; roast whole bulbs at 400°F for about 45 minutes for soft, golden cloves.
Tempering the heavy cream by mixing it gradually with hot soup prevents curdling.
Adjust salt and seasoning at the end to suit your taste since roasting concentrates flavors differently each time.
Soup keeps well refrigerated for up to 5 days and can be frozen for up to 3 months; reheat gently to restore texture.

Prep Time: 12 minutes
Cook Time: 25 minutes
Category: Dinner, Soups, Comfort Food
Method: Roasting and Stovetop
Cuisine: American

Keywords: creamy tomato soup, roasted garlic soup, tomato soup recipe, comfort food soup, easy tomato soup, homemade tomato soup