Nothing says comfort like a creamy roasted garlic tomato soup, perfect for chilly days. This recipe transforms juicy roasted tomatoes and mellow garlic into a velvety, herb-infused soup. Ready in under an hour, it’s ideal on its own or paired with a gooey grilled cheese for the ultimate cozy meal. A vegan option is also included!
Why You’ll Love This Soup
- Super flavorful: Creamy and smooth with depth from roasted tomatoes.
- Simple yet gourmet: Feels fancy without the effort.
- Family-friendly: Kids and adults love it!
- Quick and practical: Perfect for lunch or dinner.
- Make-ahead friendly: Freezes beautifully and reheats without losing flavor.
Ingredients
For Roasted Tomatoes & Garlic
- 3–4 lbs ripe tomatoes, cut into wedges (mix large and cherry tomatoes for best flavor)
- 2 garlic bulbs
For the Soup
- ½ onion, chopped
- 1 tbsp extra virgin olive oil
- 1 ½ cups heavy cream (or full-fat coconut milk/cream for vegan option)
- 2 cups vegetable broth
- 4 tbsp tomato paste
- 1 tsp sea salt (more to taste)
- 1 tsp “On Everything” all-purpose blend (or your own herb-spice mix)
- ½ tsp smoked paprika
Optional
- Grilled cheese sandwich for serving
Instructions
1. Roast the Tomatoes & Garlic
- Preheat the oven to 400°F (200°C).
- Arrange tomatoes and garlic bulbs on a parchment-lined baking sheet.
- Drizzle with olive oil, season with salt and pepper, and roast until the tomatoes start to caramelize and blister and the garlic is soft (about 25–30 minutes).
2. Sauté the Onion
- In a medium pot, heat olive oil over medium heat.
- Add chopped onion and cook 1–2 minutes until translucent and fragrant.
3. Blend the Soup Base
- In a blender, combine sautéed onion, roasted tomatoes, roasted garlic (squeeze the cloves from the bulb), tomato paste, and vegetable broth.
- Blend until smooth and creamy.
- Optional: reserve a few roasted tomato pieces for garnish.
4. Cook the Soup
- Return the blended mixture to the pot.
- Stir in the cream, salt, all-purpose blend, and smoked paprika.
- Bring to a boil 1–2 minutes, then reduce heat and simmer 5–6 minutes until slightly thickened.
- Taste and adjust seasoning if needed.
5. Serve
- Ladle into bowls, top with reserved roasted tomatoes, and serve with grilled cheese or homemade croutons.
Tips for the Best Soup
- Use ripe tomatoes: Heirloom or vine-ripened tomatoes give the sweetest, richest flavor.
- Don’t skip roasted garlic: Adds a sweet, deep flavor you can’t get otherwise.
- Blend thoroughly: For ultra-smooth, use a high-speed blender or immersion blender.
- Mix up toppings: Croutons, crispy bacon (if not vegan), roasted broccolini, or vegan cheese.
Vegan Version
- Substitute heavy cream with full-fat coconut cream or milk.
- Serve with vegan cheese for a grilled cheese sandwich.
Storage
- Refrigerator: 2–3 days in an airtight container.
- Freezer: 4–6 months. Thaw overnight in the fridge or at room temperature before reheating.
Recipe Variations & Serving Ideas
- Herbed butter tomato pizza
- Garlic tomato pasta with jumbo shells
- Chicken tomato grilled cheese
- Vegan lasagna soup
- Homemade tomato sauce