Delicious Creamy Roasted Garlic Tomato Soup

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Created on September 15th, 2025 at 04:39 pm

Cozy, creamy, and packed with flavor

This creamy roasted garlic tomato soup is the ultimate comfort food for chilly days. Roasting the garlic and tomatoes deepens their flavor, creating a rich, savory base that blends perfectly with a swirl of cream and fresh basil. Whether you’re curled up on the couch or serving a family dinner, this homemade soup brings the warmth you’re craving. Plus, it’s gluten-free and comes together in under an hour — perfect for busy weeknights. Pair it with crusty bread or a gooey grilled cheese, and you’ve got a dreamy fall meal. A must-save for fans of homemade soup ideas and yummy fall soup recipes!

🌟 Why You’ll Love This Recipe

This soup checks all the cozy boxes: it’s creamy, comforting, and packed with flavor — but without the fuss. Roasting the vegetables brings out natural sweetness and depth, giving it a restaurant-style feel right from your kitchen. It’s perfect for meal prep, budget-friendly, and a great way to use up ripe tomatoes. Made mostly with pantry staples, this recipe is ideal for weeknights or lazy weekends. Even better? It reheats beautifully, making it a great option for batch cooking. If you love comforting dishes with easy cleanup and versatile serving options, this soup is going to be your new go-to.

⏱️ Time Breakdown

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4–5 bowls

📝 Ingredients List

2 lb fresh tomatoes (about 900 g)
1 whole head garlic
1 small onion
¼ cup fresh basil leaves
2 cups vegetable or chicken broth
2 tbsp olive oil
½ tsp red pepper flakes
Salt & black pepper, to taste
½ cup heavy cream

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large baking sheet
Sharp knife
Cutting board
Measuring cups & spoons
Blender or immersion blender
Medium saucepan or soup pot
Wooden spoon or spatula

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

Preheat your oven to 400 °F (200 °C).
Chop your tomatoes into quarters. Slice the onion into chunks. Leave the garlic head whole.
Toss the tomatoes, onion, and garlic (still in its peel) with olive oil, red pepper flakes, salt, and pepper. Spread on a baking sheet.
Roast for 30 minutes, until tomatoes are soft and garlic is fragrant 🍅🧄
Let everything cool slightly. Squeeze the roasted garlic cloves out of the skin.
Blend the roasted vegetables with basil and broth until smooth. Use a countertop blender or immersion blender for this step.
Pour the blended soup into a pot. Stir in the heavy cream.
Simmer gently for 5–10 minutes, just until warmed through — don’t let it boil. The soup should be smooth and creamy with a silky texture. 😊
Taste and adjust seasoning as needed. Serve hot with crusty bread or grilled cheese!

💡 Pro Tips

Storage: Keeps well in the fridge for up to 4 days. Freeze in portions for up to 3 months.
Make it dairy-free: Use coconut cream or cashew cream instead of heavy cream.
Add protein: Stir in white beans or top with shredded chicken for a heartier bowl.
Serving idea: Add a swirl of pesto or sprinkle of Parmesan for extra richness.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	257	5g	17g	19g	2.5g	4.5g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.