Here’s a velvety, savory soup I absolutely love—roasted garlic and tomato come together into a smooth, comforting bowl of creamy goodness that warms me from the inside out.

Why You’ll Love This Recipe

I love how roasting the garlic softens its sharpness and brings out a deep, mellow sweetness that pairs perfectly with tomatoes. The creamy texture feels luxurious without being heavy, and the bright tomato flavor is balanced with herbs and richness. It’s one of my go-to dinners during colder months or whenever I want soothing, homemade comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 heads garlic
2 tablespoons olive oil
1 large onion, chopped
1 carrot, chopped
2 celery stalks, chopped
2 (28-ounce) cans whole or crushed tomatoes (or equivalent fresh, chopped)
4 cups vegetable or chicken broth
½ cup heavy cream or half‑and‑half
1 teaspoon dried basil or a few fresh basil leaves
½ teaspoon dried oregano
Salt and pepper, to taste
Optional garnish: croutons, fresh basil leaves, drizzle of cream

Directions

I preheat the oven to 400°F (200°C), slice the tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for about 35–40 minutes until golden and soft.
While garlic roasts, I heat a pot over medium heat and sauté onion, carrot, and celery in olive oil until translucent and fragrant, about 5–7 minutes.
Once garlic is cool enough to handle, I squeeze roasted cloves from the skins into the pot, then stir in tomatoes (with juices) and broth. I add dried basil and oregano, season with salt and pepper, and bring to a simmer.
I let the soup simmer gently for about 20 minutes to allow flavors to meld and vegetables to soften.
I use an immersion blender (or regular blender in batches) to puree the soup until smooth.
I stir in heavy cream (or half‑and‑half) and simmer another 2–3 minutes until heated through. I taste and adjust seasoning.
I ladle into bowls and garnish with croutons, fresh basil, or a swirl of cream if desired.

Servings And Timing

Servings: I usually make enough for 4–6 bowls
Prep time: about 10 minutes (plus garlic roasting time)
Cook time: about 30–35 minutes total
Total time: roughly 45–50 minutes

Variations

I sometimes swirl in pesto or a spoon of parmesan cheese for added richness.
I’ve used smoked paprika or cayenne if I want a subtle smoky or spicy note.
I occasionally add chopped roasted red peppers into the soup before blending.
For a vegan version, I substitute coconut milk or cashew cream for the dairy.
I’ve stirred in chopped fresh spinach or kale before serving for an added green boost.

Storage/Reheating

I let the soup cool slightly before storing in airtight containers in the fridge for up to 3–4 days. To reheat, I gently warm it over low heat on the stove, stirring occasionally—adding a splash of broth if it’s thicker than desired. I don’t freeze it with cream; instead I freeze plain tomato-garlic base and stir in cream when reheating.

Creamy Roasted Garlic Tomato Soup

FAQs

Can I Skip Roasting The Garlic?

Technically yes—but roasting really mellows the garlic and adds depth. I find the flavor significantly better with roasted garlic.

Can I Use Fresh Tomatoes Instead Of Canned?

Absolutely—I do that when tomatoes are in season. I chop and simmer them longer—about 30–35 minutes—to reduce and concentrate flavor.

Is The Soup Gluten‑Free?

Yes—as long as your broth and any croutons you use are gluten-free. The soup itself contains no gluten.

How Do I Make It Vegan?

I substitute dairy cream with coconut milk, almond milk, or cashew cream. I skip the roasting butter if using.

Can I Add Protein To The Soup?

I sometimes stir in cooked chickpeas or serve with shredded grilled chicken. It adds body without overwhelming the tomato‑garlic base.

Conclusion

I absolutely adore making creamy roasted garlic tomato soup—it’s rich yet light, soothing yet flavorful. The silky garlic-enhanced tomato base and smooth cream make each spoonful feel indulgent without fuss. I hope it becomes a staple for you as it is for me!