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Best Creamy Roasted Garlic Tomato Soup

This Tasty Creamy Roasted Garlic Tomato Soup is a soul-warming classic elevated by deep, caramelized flavors. Roasting the tomatoes and garlic unlocks a natural sweetness and complexity that simmering simply can’t achieve.

  • Total Time: 1 hour
  • Yield: 6 generous servings 1x

Ingredients

Scale
  • 3 to 4 lb ripe organic tomatoes, cut into wedges
  • 2 bulbs garlic
  • 1/2 onion, diced
  • 1 tbsp extra-virgin olive oil
  • 1 1/2 cups organic heavy cream
  • 2 cups organic vegetable broth
  • 4 tbsp organic tomato paste
  • 1 tsp sea salt, plus more as needed
  • 1 tsp all-purpose seasoning blend
  • 1/2 tsp smoked paprika
  • Reserved roasted tomatoes (optional)
  • Grilled cheese sandwich

Instructions

  1. Roast the Tomatoes and Garlic: Preheat your oven to 400°F (200°C). Arrange the tomato wedges and whole garlic bulbs on a large, rimmed baking sheet. Drizzle everything with the olive oil and toss the tomatoes to coat. Roast for 35-40 minutes, until the tomatoes are blistered and the garlic bulbs are soft and golden brown.
  2. Sauté the Aromatics: While the tomatoes roast, heat a large soup pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and fragrant. Sautéing, which means cooking quickly in a small amount of fat, builds a flavor base without burning.
  3. Prepare the Roasted Garlic: Once the garlic bulbs are cool enough to handle, slice the tops off and squeeze the soft, caramelized cloves directly into the pot with the sautéed onions. The roasted garlic will mash easily and melt into the soup base.
  4. Build the Soup Base: Add the tomato paste to the pot and cook for 1-2 minutes, stirring constantly, to deepen its flavor. Then, add the roasted tomatoes (and any juices from the pan), vegetable broth, sea salt, seasoning blend, and smoked paprika. Stir to combine.
  5. Simmer and Blend: Bring the mixture to a gentle simmer and cook for 10 minutes to let the flavors marry. Carefully use an immersion blender to puree the soup directly in the pot until completely smooth. (Pro tip: For an ultra-silky texture, you can blend in batches using a countertop blender).
  6. Finish with Cream and Serve: Reduce the heat to low and stir in the heavy cream. Warm through for 2-3 minutes—do not boil. Taste and adjust seasoning with more salt if needed. Serve this creamy tomato soup hot, garnished with reserved roasted tomatoes if desired, and with a classic grilled cheese sandwich on the side.
  • Author: Dorothy Miler
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
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