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Creamy Roasted Garlic Tomato Soup – A Comforting Classic You’ll Love

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Ingredients
  

For the Soup:

  • Roma tomatoes – These are perfect for roasting and bring out the natural sweetness.
  • Garlic cloves – I use a whole head of garlic for this soup because roasted garlic adds such an amazing depth of flavor.
  • Yellow onion – A classic addition to any soup for a bit of sweetness.
  • Olive oil – For roasting and sautéing.
  • Vegetable broth – You can also use chicken broth but I love the lightness of vegetable broth here.
  • Heavy cream – For that rich creamy texture that takes this soup to the next level.
  • Salt and pepper – To taste of course. You’d be amazed at how much these two simple ingredients can transform the flavor.

Optional Garnishes:

  • Fresh basil – Adds a nice fresh contrast to the creamy soup.
  • Shredded cheese – If you want to take things up a notch sprinkle some cheese on top for an extra indulgent touch.

Instructions
 

Step 1: Roast the Garlic and Tomatoes

  • The first thing you’ll want to do is roast the garlic and tomatoes. Roasting really brings out the sweetness in both, and trust me, you don’t want to skip this step. Preheat your oven to 400°F (200°C) and place your Roma tomatoes on a baking sheet. Drizzle them with a little olive oil and sprinkle with salt and pepper. Toss them around so they’re coated evenly.
  • Next, cut the top off your garlic bulb (just a little off the top) and drizzle it with olive oil too. Wrap it in aluminum foil and place it on the baking sheet with the tomatoes. Roast everything for about 30-35 minutes, or until the tomatoes are soft and caramelized and the garlic is nice and fragrant.

Step 2: Sauté the Onions

  • While the garlic and tomatoes are roasting, grab a pot and heat up a tablespoon of olive oil over medium heat. Add your diced onion and sauté until it’s soft and translucent, about 5 minutes. This step really builds the flavor base for your soup.

Step 3: Blend the Soup

  • Once the garlic and tomatoes are roasted to perfection, let them cool for just a few minutes. Squeeze the roasted garlic cloves out of their skins and add them to your pot with the onions. Add the roasted tomatoes too, along with the vegetable broth. Bring everything to a simmer, and let it cook for about 5 minutes to allow all those flavors to meld together.
  • Now it’s time for the fun part! Use an immersion blender (or transfer everything carefully to a regular blender) to blend the soup until smooth. You want it to be creamy and velvety, so blend away until it reaches your desired consistency.

Step 4: Add the Cream

  • Once your soup is blended, stir in the heavy cream. This is what makes the soup so creamy and indulgent. I like to add just enough to make the soup rich without overpowering the natural tomato and garlic flavors. Taste it, and add more salt and pepper if you think it needs a little extra seasoning.

Step 5: Serve and Enjoy

  • Once your soup is all blended and creamy, it’s time to serve! Ladle it into bowls, and if you like, top it with some fresh basil or a sprinkle of cheese. I love to pair it with a grilled cheese sandwich for the ultimate comfort food experience. But honestly, this soup is delicious enough to stand on its own.