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Creamy Roasted Garlic Tomato Soup

A bowl of creamy roasted garlic tomato soup, garnished with fresh basil and cracked pepper.
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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.

Ingredients

Scale
  • 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)

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

Find it online: https://www.purecookingjoy.com/creamy-roasted-garlic-tomato-soup/

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