Go Back
- 2 lbs ripe tomatoes, halved - 1 whole bulb of garlic - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cups vegetable broth - 1 teaspoon dried basil - ½ teaspoon dried oregano - ½ cup heavy cream (or coconut cream for a vegan option) - Salt and black pepper to taste - Fresh basil leaves for garnish The main ingredients create the heart of this soup. Ripe tomatoes bring sweetness and depth. Garlic adds a rich, savory flavor. Olive oil helps everything roast nicely, while onion gives a sweet base. Vegetable broth adds body and a savory touch. For seasonings, dried basil and oregano add an earthy flavor. Heavy cream makes the soup rich and smooth. You may use coconut cream for a vegan option. Salt and black pepper enhance all the flavors. Fresh basil leaves make a lovely garnish. Each ingredient plays a key role in making this creamy roasted garlic tomato soup simple and delicious. 1. First, preheat your oven to 400°F (200°C). This heat level helps to roast the tomatoes and garlic perfectly. 2. Next, take your 2 lbs of ripe tomatoes and cut them in half. 3. Grab a whole bulb of garlic. Cut the top off to expose the cloves. 4. Place the halved tomatoes and the garlic bulb onto a baking sheet. 5. Drizzle 1 tablespoon of olive oil over the tomatoes and garlic. 6. Season them with salt and black pepper to taste. This adds great flavor. 1. Now, put the baking sheet in the oven. Roast for about 30-35 minutes. 2. You will know they are done when the tomatoes are caramelized and the garlic is soft. This is key for a rich taste. 1. While the tomatoes and garlic roast, take a large pot. Heat it on medium and add your chopped onion. 2. Sauté the onion for about 5-7 minutes. You want it to be translucent. 3. After the tomatoes and garlic are ready, add them to the pot. 4. Squeeze the roasted garlic out of its skin and into the pot with the onions. 5. Pour in 2 cups of vegetable broth. 6. Add 1 teaspoon of dried basil and ½ teaspoon of dried oregano for flavor. 7. Bring the mixture to a boil, then lower the heat. Simmer for 15 minutes. 8. Remove the pot from the heat and blend the soup until smooth. You can use an immersion blender or a regular blender. 9. Return the blended soup to the pot. Stir in ½ cup of heavy cream. Adjust the seasoning with salt and black pepper if needed. 10. Finally, heat the soup over low heat until warmed through. Do not let it boil; this keeps the flavors intact. To boost the flavor of your creamy roasted garlic tomato soup, consider adding spices and herbs. Dried basil and oregano bring warmth. You can also try thyme or a pinch of smoked paprika for depth. Roasting the tomatoes and garlic is vital. It caramelizes their natural sugars, making them sweet and rich. The result? A soup that tastes fresh and layered. If you want a vegan option, use coconut cream. It adds a nice creaminess without dairy. You can also try cashew cream for a different flavor. For a richer taste, stick with heavy cream. Each option changes the soup’s texture and flavor, so pick what suits your taste. For a beautiful presentation, serve the soup in deep bowls. Top with fresh basil leaves and a drizzle of olive oil or cream. This simple touch makes it look fancy. Pair the soup with crusty bread or a light salad. The bread soaks up the soup, while the salad adds crunch. Enjoying these together makes for a delightful meal. {{image_2}} You can boost the flavor of your soup with add-ins. Try adding different vegetables. Carrots add sweetness, while red bell peppers bring a slight crunch. You can also mix in proteins. Beans add heartiness, and shredded chicken provides a nice texture. These options let you customize the soup to your taste. If you like some heat, add red pepper flakes or a dash of hot sauce. Start with a little and taste it as you go. If you prefer mild spice, consider using sweet paprika or black pepper. These options give you control over your spice level. The type of tomato you choose can change the soup's flavor. Heirloom tomatoes are sweet and juicy. They give a fresh taste. Roma tomatoes are meaty and work well in soups. If time is short, use canned tomatoes. They are convenient and still flavorful. Just look for high-quality brands for the best results. You can store creamy roasted garlic tomato soup in the fridge. Use an airtight container. The soup will stay fresh for about 3 to 5 days. Before you store it, let it cool down to room temperature. This helps keep it safe and tasty. Freezing is a great way to keep extra soup. Pour the cooled soup into freezer-safe containers. Leave some space at the top since the soup will expand. It’s best to use the soup within 2 to 3 months. When you want to eat it, take it out of the freezer and place it in the fridge overnight to thaw. For a quick thaw, use the microwave on the defrost setting. Reheat the soup slowly on the stove over low heat. Stir it often to keep it smooth. If you heat it too fast, the cream may separate. To avoid this, you can add a splash of broth or water while reheating. This helps keep the soup creamy and delicious. Once it’s hot, serve it with fresh basil for the best flavor! Yes, you can easily make this soup vegan. Instead of heavy cream, use coconut cream. It gives a rich, creamy texture. You can also try cashew cream for a nutty flavor. Both options keep the soup delicious and plant-based. You can keep this soup in the fridge for about 4 to 5 days. Make sure to store it in an airtight container. This keeps the flavors fresh and helps prevent spoilage. Yes, using canned tomatoes is a great option. They can save time and still taste good. Canned tomatoes may be sweeter and softer than fresh ones. This can change the texture a bit, but the soup will remain tasty. This soup goes well with many dishes. Try serving it with grilled cheese sandwiches for a classic combo. A side salad with greens and a light dressing makes a great match too. You could also pair it with crusty bread for a hearty meal. This blog post covered making a delicious creamy roasted garlic tomato soup. You learned about key ingredients, including ripe tomatoes and garlic, and how to roast them for the best flavor. I shared tips for enhancing taste, using different creams, and serving suggestions. You also discovered variations to customize your soup, plus storage and reheating advice. Now, it’s time to try making this soup yourself. Enjoy the rich flavors and your creativity in the kitchen!

Creamy Roasted Garlic Tomato Soup

Indulge in the comfort of homemade creamy roasted garlic tomato soup with this easy-to-follow recipe! Using ripe tomatoes, roasted garlic, and a splash of cream, this delicious soup is perfect for cozy evenings. Learn how to elevate your soup game with simple ingredients and mouthwatering flavors. Click through now to explore the full recipe and bring warmth to your table today!
Print Recipe Pin Recipe

Ingredients
  

2 lbs ripe tomatoes, halved

1 whole bulb of garlic

1 tablespoon olive oil

1 medium onion, chopped

2 cups vegetable broth

1 teaspoon dried basil

½ teaspoon dried oregano

½ cup heavy cream (or coconut cream for a vegan option)

Salt and black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Place the halved tomatoes and the entire bulb of garlic (cut the top off to expose the cloves) onto a baking sheet. Drizzle with olive oil and season with salt and pepper.

      Roast in the oven for about 30-35 minutes, or until the tomatoes are caramelized and the garlic is soft.

        While the tomatoes and garlic are roasting, in a large pot over medium heat, sauté the chopped onion until translucent, about 5-7 minutes.

          Once the tomatoes and garlic are done, add them to the pot with the sautéed onion. Squeeze the roasted garlic out of its skin and into the pot.

            Pour in the vegetable broth and add the dried basil and oregano. Bring to a boil, then lower the heat and simmer for 15 minutes.

              Remove from heat and blend the soup until smooth using an immersion blender or by carefully transferring to a regular blender in batches.

                Return the blended soup to the pot, stir in the heavy cream, and adjust seasoning with salt and black pepper, if needed.

                  Heat the soup over low heat until warmed through; do not boil.

                    Prep Time: 10 mins | Total Time: 1 hr | Servings: 4-6

                      - Presentation Tips: Serve the soup in deep bowls, garnished with fresh basil leaves and a drizzle of olive oil or cream on top for an elegant finish.