Roasted Garlic and Tomato Soup has a rich, almost slow-simmered taste, but the oven does the work in just 30 minutes. It is a grown-up take on a childhood favorite that is creamy, rich, and perfect for pairing with crusty bread or a grilled cheese sandwich.
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When I set out to develop this recipe, I tested all kinds of variations: Using only chicken broth, only tomato juice, adding lemon juice, butter, and more. In the end, this version won out. It's the perfect balance of rich, mellow, and fresh flavors, all in a simple, no-fuss method that's easy to make at home.
Roasting the tomatoes and garlic brings out their natural sweetness, creating a rich, velvety soup. I love using roasted tomatoes in all kinds of recipes, like my Roasted Tomato Caprese, where they add incredible depth to a classic dish.
It is a simple way to get that classic comfort food flavor without spending hours at the stove. Just roast, blend, and enjoy a warm, flavorful bowl that's perfect with your favorite dipping bread.
Ingredients and Substitutions
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Tomatoes – Roasting intensifies the flavor of tomatoes, making this a great option when fresh tomatoes aren't at their peak. I recommend Roma tomatoes for their balance of sweetness and acidity, but you can use what you have. Cherry tomatoes will make the soup sweeter, while vine-ripened tomatoes add more juiciness and a milder flavor.
- Garlic – Purchase garlic that is firm and white. Roasting softens the sharpness, bringing out a deep, buttery richness that makes this soup stand out.
- Onion – Helps build a flavorful base and balances the natural acidity of the tomatoes.
- Tomato Juice – Tomato juice enhances the tomato flavor without making the soup too thick.
- Chicken Broth – Adds body and a savory, well-rounded depth to balance the acidity. Use vegetable broth if you prefer a vegetarian version.
- Basil – Fresh basil is best for a bright, aromatic flavor, but you can substitute 1 teaspoon of dried basil if needed. While the flavor won't compare, it will still add some herbal depth.
- Heavy Cream – If you prefer a lighter option, substitute half and half, or for a dairy-free version, use coconut cream.
Keep It Simple 🍃
Instead of transferring everything to a blender in batches, blend the soup right in the pot with an immersion blender. It saves time, cuts down on dishes, and keeps things mess-free.
Expert Tips for Every Step
Roast the Vegetables
- Place tomatoes skin-side down – This helps the cut sides caramelize while keeping the skins from becoming tough.
- Give them space. Spread the tomatoes, garlic, and onion in a single layer on the baking sheet. If they're too close together, they'll steam instead of caramelizing.
- Roast until deeply golden. The darker the caramelization, the richer the flavor.
- Keep the garlic from burning. Place the garlic cut-side down and tuck it near the tomatoes to prevent scorching. If your oven runs hot, check it a few minutes early.
Blend
- Work in batches if using a blender: Hot soup expands, so don't overfill your blender. Blend in small batches and remove the center cap from the lid, covering it lightly with a towel to let steam escape.
- Adjust the consistency – If the soup is too thick, add a little extra broth. If it's too thin, let it simmer uncovered for a few minutes to reduce.
Warm
- Stir in the cream over low heat. Keep the heat gentle to maintain a smooth texture. As long as it doesn't boil, the cream will blend in beautifully.
- Taste and tweak: Roasted tomatoes vary in sweetness, so adjust as needed. If the soup tastes too tangy, stir in a pinch of sugar or a pat of butter to mellow it out.
Make it Special✨
Finish with a Drizzle! A swirl of basil oil, garlic-infused olive oil, or balsamic glaze adds an extra layer of flavor and makes your roasted garlic tomato soup feel restaurant-worthy. Pair it with freshly grated Parmesan or a handful of homemade croutons for a special touch.
Recipe FAQ
Yes! You can roast the tomatoes, garlic, and onion up to 3 days in advance and store them in an airtight container in the fridge. When ready to make the soup, just blend and warm everything as directed.
Yes! To make this soup vegan, simply swap the chicken broth for vegetable stock and replace the heavy cream with coconut cream for a rich, dairy-free texture. Skip the Parmesan garnish or use nutritional yeast for a similar savory boost.
I don't recommend it. Aluminum foil is reactive with acidic ingredients like tomatoes, which can cause a metallic taste and slight discoloration. For easier cleanup, parchment paper is a better option, but for the best caramelization, roast the tomatoes directly on a bare baking sheet with a drizzle of olive oil to prevent sticking.
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Recipe
Creamy Roasted Garlic and Tomato Soup (with Basil)
Recipe by:Ingredients
- 2 pounds tomatoes
- 1 head garlic
- 1 medium yellow onion
- 2 tablespoons olive oil
- 1 teaspoon salt or to taste
- 2 cups low-sodium chicken broth
- 2 cups tomato juice
- 12-14 basil leaves washed
- 1 cup heavy cream
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- shredded Parmesan cheese to serve, optional
Instructions
- Preheat your oven to 425°F (220°C). Wash and dry the tomatoes, then cut them into wedges. Cut the top off of the garlic head so each clove is exposed. Then, peel the onion and cut it into wedges.2 pounds tomatoes, 1 head garlic, 1 medium yellow onion
- Place the tomatoes, garlic, and onions on a large baking sheet. Drizzle with the olive oil and sprinkle salt, then gently toss to coat. Arrange the tomato wedges peel side down and the garlic cut side down, and leave some space around each one so they do not steam.2 tablespoons olive oil, 1 teaspoon salt
- Roast in the oven for 25-30 minutes or until the tomatoes are soft and slightly caramelized and the garlic is fragrant.
- Transfer the roasted tomatoes and onion to a blender. Squeeze the garlic out of the skins and add it to the blender. Add the chicken broth, tomato juice, and fresh basil leaves. Blend until smooth, working in batches if needed. You can also add all of the ingredients to a large pot and blend with an immersion blender until smooth.2 cups low-sodium chicken broth, 2 cups tomato juice, 12-14 basil leaves
- Pour the blended mixture into a large pot and heat over medium until warmed through, stirring occasionally. Reduce the heat to low and stir in the heavy cream, black pepper, and crushed red pepper. Taste and adjust seasoning as needed.1 cup heavy cream, ¼ teaspoon black pepper, ¼ teaspoon crushed red pepper
- Serve immediately, topped with some shredded Parmesan cheese if desired.shredded Parmesan cheese
Notes
Storage & Reheating
- Refrigerate leftover soup in an airtight container for up to 4 days. Let it cool before storing.
- The soup can be frozen with the cream, though some separation may occur. To minimize this, stir well after reheating or blend briefly for a smooth texture. Store in a freezer-safe container, leaving space for expansion, and freeze for up to 3 months.
- Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent separation. Avoid boiling. If reheating from frozen, thaw overnight in the refrigerator before warming. If needed, whisk well or blend briefly to restore creaminess.
Flavor Adjustments
- Tomato Juice Substitute – Replace with vegetable or chicken broth for a milder flavored soup.
- Roasting Enhances Sweetness – Let the tomatoes caramelize deeply for the best flavor.
- Adjusting Acidity – If the soup is too tangy, add ½ teaspoon of sugar or a tablespoon of butter to balance the flavor.
- More Depth of Flavor – A roasted red bell pepper or a Parmesan rind (simmered and removed before serving) can add richness.
- Seasoning Adjustments – Taste before serving and adjust salt, pepper, or spice levels as needed. A little extra basil or a drizzle of olive oil can enhance flavor.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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