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The Ultimate Creamy Roasted Tomato and Garlic Soup

A spoonful of vibrant, creamy roasted tomato soup, garnished with black pepper or herbs, lifted from a white bowl.
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Make a rich, deeply flavored tomato soup by roasting the tomatoes and garlic first. This method creates a caramelized sweetness that elevates the classic soup.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 whole head garlic, top sliced off
  • 1 large yellow onion, quartered
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the halved tomatoes, onion quarters, and the whole head of garlic on a large baking sheet.
  3. Drizzle everything with olive oil, salt, and pepper. Toss gently to coat.
  4. Roast for 35 to 45 minutes, or until the tomatoes are slightly blistered and the garlic is soft and golden brown.
  5. Let the vegetables cool slightly. Squeeze the soft roasted garlic pulp out of its skin into a large pot. Add the roasted tomatoes and onions.
  6. Pour in the broth. Bring the mixture to a simmer over medium heat.
  7. Use an immersion blender or carefully transfer the mixture to a standard blender to blend until completely smooth. Return the soup to the pot.
  8. Stir in the heavy cream, dried basil, and dried oregano. Heat through gently, but do not boil after adding the cream.
  9. Taste and adjust salt and pepper as needed before serving.

Notes

  • For an extra smooth texture, press the blended soup through a fine-mesh sieve before adding the cream.
  • Serve this soup hot with a grilled cheese sandwich or crusty bread for dipping.
  • If you use heirloom tomatoes, the flavor will be even more pronounced.

Nutrition

Find it online: https://tastetaught.com/roasted-tomato-soup-recipe-ultimate-creamy/