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Creamy Roasted Garlic Tomato Soup is showcased in this enticing featured image, promising a rich and flavorful culinary experience.

BEST Creamy Roasted Garlic Tomato Soup

This Creamy Roasted Garlic Tomato Soup is the ultimate comfort food, combining the sweet and smoky flavors of roasted garlic with the tangy taste of ripe tomatoes. Blended into a luxuriously smooth and creamy soup, it's surprisingly easy to make and perfect for warming you from the inside out.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head of garlic
  • 1 tablespoon olive oil
  • Pinch of salt
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 cups vegetable broth or chicken broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • Salt and freshly ground black pepper to taste
  • 1/2 cup heavy cream or coconut cream for dairy-free
  • Fresh basil leaves, for garnish optional

Equipment

  • baking sheet
  • aluminum foil
  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Cut off the top of the garlic head, exposing the cloves.
  3. Place the garlic head on a small piece of aluminum foil.
  4. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt.
  5. Wrap the foil tightly around the garlic.
  6. Roast for 40-60 minutes, or until the cloves are soft and golden brown. You want them to be easily pierced with a fork.
  7. Let the garlic cool slightly before handling.
  8. Once cool enough to handle, squeeze the roasted garlic cloves out of their papery skins. They should pop right out!
  9. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat.
  10. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent sticking.
  11. Pour in the crushed tomatoes and tomato sauce.
  12. Stir in the vegetable broth (or chicken broth), dried basil, dried oregano, and red pepper flakes (if using).
  13. Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 20 minutes. The longer it simmers, the more the flavors will meld together. Simmer for 30-40 minutes for enhanced flavor.
  14. Add the roasted garlic cloves to the soup.
  15. Using an immersion blender, carefully blend the soup until it's completely smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be extremely cautious when blending hot liquids! Remove the center piece of the blender lid and cover with a towel to allow steam to escape.
  16. Stir in the heavy cream (or coconut cream) until the soup is rich and velvety.
  17. Season with salt and freshly ground black pepper to taste.
  18. Ladle the Creamy Roasted Garlic Tomato Soup into bowls and garnish with fresh basil leaves, if desired.
  19. Serve immediately and enjoy!

Notes

If your soup tastes too acidic, add a pinch of sugar or a small pat of butter. For a thicker soup, simmer uncovered to reduce liquid or add a tablespoon of tomato paste. For a thinner soup, add more broth. For an even creamier soup, add another splash of heavy cream or coconut cream. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Variations include adding more red pepper flakes for a spicy kick, smoked paprika for a smoky flavor, or roasted red bell peppers for a sweeter, smokier flavor. Dairy-free options include using coconut cream or cashew cream.