Go Back
Bowl of creamy roasted garlic tomato soup garnished with fresh herbs.

Creamy Roasted Garlic Tomato Soup

A cozy and comforting bowl of creamy roasted garlic tomato soup that's quick to prepare and packed with flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces ripe tomatoes, chopped
  • 1 head of garlic, roasted
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 4 cups vegetable or chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 cup heavy cream (or coconut milk for a dairy-free version)
  • Fresh basil for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Spread the chopped tomatoes and whole head of garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 25-30 minutes until tender and caramelized.
  2. In a large pot, heat olive oil over medium heat and sauté the onion until translucent.
Cooking
  1. Add the roasted tomatoes and garlic, vegetable broth, and basil, then bring to a boil.
  2. Reduce heat and let it simmer for 10 minutes. Use an immersion blender to puree the soup until smooth.
  3. Stir in the heavy cream (or coconut milk) and adjust seasoning if necessary.
Serving
  1. Serve hot, garnished with fresh basil if desired.

Notes

Store leftovers in the fridge for up to 4 days or freeze for about 3 months. Reheat on the stovetop, adding a splash of broth if needed for consistency.