Creamy Roasted Garlic Tomato Soup is a cozy bowl of comfort that blends the sweetness of roasted garlic with the tangy brightness of tomatoes. It’s smooth and velvety, perfect for warming up on chilly days or whenever you want a simple, tasty meal. The roasted garlic adds a mellow, buttery flavor that takes this classic soup to the next level.
I love making this soup when I want something rich but not heavy—plus, roasting the garlic ahead of time is my little secret for an extra layer of flavor. It’s super easy to throw together, and I always feel like I’m treating myself to something special. Sometimes, I mash a little fresh basil into the soup just before serving to add a fresh twist.
My favorite way to enjoy this soup is with a grilled cheese sandwich on the side or some crusty bread to dip right in. It’s one of those meals that feels like a warm hug, especially on slow afternoons or after a busy day. I always find it’s even better the next day, so I make a big batch whenever I can!
Key Ingredients & Substitutions
Garlic: Roasting garlic softens its sharpness and brings out a sweet, mellow flavor. If you’re short on time, you can use pre-roasted garlic or garlic paste, but fresh roasted garlic really makes this soup special.
Tomatoes: Fresh ripe tomatoes work best here for that natural sweetness and depth. If tomatoes aren’t in season, canned whole or crushed tomatoes are a fine substitute. Just watch the salt levels in canned versions.
Heavy Cream: This adds a nice creamy texture. For a lighter version, you can substitute coconut milk or use a splash of milk mixed with a bit of cornstarch to thicken.
Thyme: Dried thyme gives a subtle earthy note. Fresh thyme as a garnish brings a lovely brightness. If you don’t have thyme, oregano or basil can work well too.
How Can I Get Perfectly Smooth & Creamy Soup Without It Being Too Thin?
Blending the soup is the key step for that velvety texture. Here’s how I do it:
- After simmering, use an immersion blender directly in the pot for an easy, mess-free blend.
- If using a blender, allow the soup to cool slightly and blend in batches to avoid spills.
- Blend until smooth but check thickness. If it’s too thin, simmer a bit longer uncovered to reduce it or add a little more cream for richness.
- For a thicker soup, you can also add a small boiled potato or some cooked carrot when blending—they add body without changing flavor.
These simple tips will help you get that perfect creamy texture that clings beautifully to your spoon or bread!
Equipment You’ll Need
- Baking sheet – perfect for roasting garlic and tomatoes evenly with easy cleanup.
- Aluminum foil – helps roast garlic heads without drying them out.
- Large pot – for sautéing veggies and simmering the soup in one place.
- Immersion blender – lets you blend the soup right in the pot for smoothness without extra dishes.
- Wooden spoon – great for stirring without scratching your pot.
Flavor Variations & Add-Ins
- Add a pinch of red chili flakes for a little heat when you want some spice.
- Stir in fresh basil or oregano instead of thyme for a different herb twist.
- Swirl in some pesto or Parmesan cheese right before serving for extra richness.
- Mix in roasted red peppers or carrots to deepen the sweetness and add color.
Creamy Roasted Garlic Tomato Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 heads of garlic
- 2 tbsp olive oil, divided
- 2 lbs ripe tomatoes, halved or quartered
- 1 small onion, diced
- 1 carrot, peeled and diced
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme (plus fresh thyme for garnish)
- 1 tsp sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- Olive oil, for drizzling
- Slices of crusty bread or grilled bread, for serving
- Optional: chili flakes for a bit of heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30-40 minutes to roast the garlic and tomatoes, plus 20 minutes for cooking and simmering. Overall, you should plan for about 60 minutes from start to finish.
Step-by-Step Instructions:
1. Roasting the Garlic:
Preheat your oven to 400°F (200°C). Cut the tops off the garlic heads to expose the cloves, drizzle with 1 tablespoon olive oil, wrap tightly in aluminum foil, and roast for 30 to 40 minutes until soft and caramelized.
2. Roasting the Tomatoes:
While the garlic roasts, place halved tomatoes on a baking sheet. Drizzle with the remaining olive oil, season with salt, pepper, and dried thyme. Roast for 25 to 30 minutes, until they soften and begin to caramelize.
3. Sauteing the Aromatics:
In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and carrot, cooking until softened (about 6-8 minutes).
4. Combining and Simmering:
Squeeze the soft roasted garlic cloves from their skins directly into the pot. Add the roasted tomatoes with their juices. Pour in the broth and bring to a simmer. Let it simmer for 15 minutes so the flavors can fully develop.
5. Blending and Finishing:
Remove the pot from the heat. Use an immersion blender (or carefully transfer to a blender) to puree the soup until creamy and smooth. Stir in the heavy cream, then season with salt, pepper, and sugar to your taste.
6. Serving:
Ladle the soup into bowls. Drizzle with olive oil, sprinkle fresh thyme leaves, and crack black pepper on top. You can add roasted tomato slices for garnish if you like. Serve with toasted or grilled crusty bread for dipping.
Can I Use Canned Tomatoes Instead of Fresh?
Yes! Canned whole or crushed tomatoes work well when fresh tomatoes aren’t in season. Just be sure to taste and adjust the seasoning since canned tomatoes can be saltier or more acidic.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy and smooth.
Can I Make This Soup Vegan?
Absolutely! Swap the heavy cream for coconut milk or a plant-based cream alternative. Just make sure to use vegetable broth to keep it fully vegan.
What’s the Best Way to Reheat without Losing Creaminess?
Reheat the soup slowly over low heat on the stove, stirring often. If it seems too thick, add a splash of broth or water to loosen it up and keep that smooth texture.
