Amazing Creamy Roasted Garlic Tomato Soup

There’s just something about a steaming bowl of homemade soup on a chilly day, isn’t there? It feels like a hug from the inside out. And when it’s a creamy roasted garlic tomato soup, well, that’s pure magic in a bowl! Forget those bland, watery versions; this soup is something special. We’re talking about a deep, sweet flavor from garlic that’s been roasted to perfection, giving it this unbelievably silky texture that just coats your tongue. I remember when I first started finding joy in the kitchen, realizing that simple ingredients could create such incredible meals. It’s that kind of discovery that makes cooking feel less like a chore and more like a creative adventure – exactly what we’re all about here at Pure Cooking Joy. For more about my journey and the philosophy behind this site, you can check out my story! Trust me, this soup is made with a whole lot of love and a passion for making delicious food totally approachable. You can also follow along on Facebook for even more kitchen inspiration!

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Why You’ll Love This Creamy Roasted Garlic Tomato Soup

This isn’t just any tomato soup; it’s a hug in a bowl! Here’s why you’ll be making this recipe again and again:

• Incredible Flavor Boost: Roasting the garlic and tomatoes brings out a sweetness and depth you just can’t get any other way.
• Super Creamy Texture: It’s wonderfully silky without being heavy, just pure comfort.
• Easier Than You Think: Roasting does most of the work, making it perfect for weeknights.
• Dairy-Free Friendly: Swap the cream for coconut milk for a delicious dairy-free version.
• The Ultimate Comfort Food: Perfect for cozy lunches, chilly evenings, or whenever you need a little pick-me-up.

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Gather Your Ingredients for Creamy Roasted Garlic Tomato Soup

Alright, let’s get our kitchen prepped for this flavor party! You’ll want to grab these goodies:

• 2 pounds of really ripe tomatoes, all halved or quartered – the riper, the sweeter!
• 1 whole head of garlic, with just the very top sliced off so the cloves peek out.
• 3 tablespoons of olive oil, split between everything.
• 1 teaspoon of salt, divided.
• 1/2 teaspoon of black pepper, also divided.
• 1 medium yellow onion, nicely chopped.
• 2 carrots, chopped up.
• 2 celery stalks, chopped.
• 4 cups of vegetable broth – use your favorite kind!
• 1/2 cup of heavy cream for that luxurious texture, OR unsweetened full-fat coconut milk if you’re going dairy-free.
• A little fresh basil and parsley, chopped, for a bright, fresh garnish at the end.

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How to Make Creamy Roasted Garlic Tomato Soup: Step-by-Step

Alright, let’s get this deliciousness made! It’s easier than you think, and the results are SO worth it. Trust me, this recipe is all about letting simple ingredients shine. For more ideas on amazing tomato dishes, check out my roasted tomato soup recipe too!

Roasting the Tomatoes and Garlic

First things first, let’s get those veggies roasting! Preheat your oven to 400°F (200°C). Grab a small piece of foil and place your garlic head on it – just slice off the very top so the cloves peek out. Drizzle it with about 1 tablespoon of olive oil, a little salt, and pepper. Wrap it up tight like a little present. Now, arrange your tomato halves or quarters on a baking sheet. Drizzle those with the rest of the olive oil and season them up with the remaining salt and pepper. Pop both the tomatoes and the foil-wrapped garlic into the oven for about 30 to 40 minutes. You’re looking for the tomatoes to be soft and getting a little caramelized around the edges, and that garlic should be super tender when you poke it.

Sautéing Aromatics and Building the Base

While all that goodness is roasting, let’s get the pot going. Heat about 1 tablespoon of olive oil in a big pot or Dutch oven over medium heat. Toss in your chopped onion, carrots, and celery. Let them soften up nicely – this usually takes about 8 to 10 minutes. Once they’re tender, carefully squeeze those lovely, soft roasted garlic cloves right out of their skins and into the pot. Add in those beautiful roasted tomatoes and all their delicious juices from the baking sheet. Pour in the glorious vegetable broth, give it all a good stir, and bring it to a gentle simmer. Let it bubble away for about 15 minutes; this is where all those flavors really get to know each other and become best friends.

Blending and Finishing the Creamy Roasted Garlic Tomato Soup

Now for the magic touch! We’re going to blend this all up into that signature silky smooth creamy roasted garlic tomato soup. If you have an immersion blender, just stick it right in the pot and blend until it’s perfectly smooth. If you’re using a regular blender, be super careful! You’ll want to transfer the soup in batches – don’t fill it more than halfway, and make sure to vent the lid (hold it down with a towel!). Blend until it’s smooth as velvet. Pour the blended soup back into the pot (if you used a regular blender). Now, stir in that heavy cream or your full-fat coconut milk. Just heat it gently through; you don’t want it to boil after adding the cream. And there you have it! A bowl of pure comfort is ready to be served.

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Tips for the Best Creamy Roasted Garlic Tomato Soup

Making this creamy roasted garlic tomato soup is all about a few little tricks that really make it shine. It’s that ‘Big on Flavor’ thing Alex talks about, but still totally approachable! First off, tomato choice is key – go for the ripest, juiciest tomatoes you can find. Roma tomatoes work great because they’re less watery. And about that creaminess? Using full-fat coconut milk is fantastic for a dairy-free life, but make sure it’s the unsweetened kind so it doesn’t mess with the savory flavor. For an extra punch, don’t be afraid to add a pinch of red pepper flakes when the veggies are sautéing – it gives it a little warmth without being spicy. You can also find tons more helpful tips and kitchen inspiration over on our blog!

Serving Suggestions and Pairings

Okay, so you’ve got this gorgeous bowl of creamy roasted garlic tomato soup – now what? The absolute best friend for this soup, hands down, is a gooey, perfectly toasted grilled cheese sandwich. Seriously, it’s the ultimate combo! And speaking of grilled cheese, you absolutely have to try our recipe for caramelized onion grilled cheese – it takes it to a whole new level. If you’re not feeling a sandwich, a chunk of crusty, warm bread for dipping is always a winner. Or, for a lighter touch, pair it with a simple side salad with a bright vinaigrette.

Ingredient Notes and Substitutions

Let’s talk about these ingredients, shall we? Because the little things really do make a big difference. For this creamy roasted garlic tomato soup, using really ripe, fresh tomatoes is a game-changer. They’ve got the best flavor and sweetness! If you’re going dairy-free and opting for coconut milk, make sure it’s the full-fat kind and unsweetened. You want that creamy texture without any weird sweetness messing with your savory soup. Trust me on this!

Storage and Reheating Instructions

Got leftovers of this amazing creamy roasted garlic tomato soup? Lucky you! Just pop it into an airtight container and keep it in the fridge for up to 3 days. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally, or pop a bowl in the microwave. Just be sure not to let it come to a hard boil. It’s perfect for a quick lunch the next day!

Frequently Asked Questions about Creamy Roasted Garlic Tomato Soup

Got questions about this creamy roasted garlic tomato soup? I’ve got you covered! Here are a few things people often ask:

Can I use canned tomatoes instead of fresh?

You absolutely can! If fresh tomatoes aren’t in season or you’re in a pinch, a large can (around 28 oz) of good-quality whole peeled tomatoes (drained slightly) will work. Just add them in with the broth and simmer for a bit longer to let the flavors meld. The roasted garlic will still give it that amazing depth!

How can I make the soup thicker or thinner?

This soup is usually pretty perfect as is! But if you like it thicker, just let it simmer uncovered for a few extra minutes after blending to let some of the liquid evaporate. If it’s too thick for your liking, simply stir in a little more vegetable broth or water, a splash at a time, until it reaches your desired consistency.

Does this creamy roasted garlic tomato soup freeze well?

Yes, it does! This soup freezes beautifully. Let it cool completely, then transfer it to airtight containers or freezer bags. It should keep well in the freezer for about 2-3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and then gently reheat it on the stovetop. And hey, for more soup recipe disclaimers and info, check out our page!

What kind of garlic should I use?

A whole head of fresh garlic is best here! Roasting mellows out the sharp bite and brings out a lovely sweetness that’s key to this soup’s flavor. You’ll see it mentioned in the recipe to slice the very top off – that’s so the cloves can roast nicely and be easily squeezed out.

Nutritional Information

Just a heads-up, the numbers below are estimates and can swing a bit depending on the exact brands and ingredients you use for your creamy roasted garlic tomato soup. This is based on about a 1.5-cup serving.

Serving Size: 1.5 cups
Calories: 250
Fat: 15g
Saturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Sugar: 15g
Protein: 5g
Cholesterol: 25mg
Sodium: 600mg

Creamy Roasted Garlic Tomato Soup

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A silky, comforting tomato soup with the sweet depth of roasted garlic. This easy recipe is perfect for a cozy lunch, especially when paired with grilled cheese. Includes dairy-free options.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 60 min
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting, Simmering
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 lbs ripe tomatoes, halved or quartered
• 1 whole head garlic, top sliced off
• 3 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 medium yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1 tbsp fresh basil, chopped (for garnish)
• 1 tbsp fresh parsley, chopped (for garnish)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the halved garlic head on a small piece of foil. Drizzle with 1 tbsp olive oil, sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Wrap tightly in foil.
3. Arrange the tomato pieces on a baking sheet. Drizzle with the remaining 2 tbsp olive oil, sprinkle with 3/4 tsp salt and 1/4 tsp pepper.
4. Roast the tomatoes and garlic for 30-40 minutes, or until tomatoes are softened and slightly caramelized, and garlic is tender.
5. While vegetables roast, heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
6. Squeeze the roasted garlic cloves from their skins into the pot. Add the roasted tomatoes and their juices.
7. Pour in the vegetable broth. Bring to a simmer, then reduce heat and cook for 15 minutes to allow flavors to meld.
8. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Work in batches if necessary.
9. Return the soup to the pot. Stir in the heavy cream (or coconut milk). Heat gently, do not boil.
10. Serve hot, garnished with fresh basil and parsley. This soup pairs wonderfully with grilled cheese for a complete meal.

Notes

• For a dairy-free version, use full-fat coconut milk instead of heavy cream. Ensure it’s unsweetened.
• You can roast the vegetables ahead of time to make weeknight assembly even faster.
• Consider adding a pinch of red pepper flakes for a touch of heat.
• This soup is a great base for meal planning, and can be stored in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1.5 cups
• Calories: 250
• Sugar: 15g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 5g
• Protein: 5g
• Cholesterol: 25mg