The Ultimate Roasted Garlic Tomato Soup

Warm up your taste buds with this deliciously rich roasted garlic tomato soup. A perfect balance of sweet, tangy tomatoes and the deep, aromatic flavor of roasted garlic creates a comforting bowl that’s both satisfying and nutritious.

With a velvety smooth texture and layers of savory goodness, this homemade soup is ideal for chilly evenings or as a hearty lunch.

Made with simple, wholesome ingredients, it’s an easy recipe to prepare yet packs a punch in taste. Plus, it’s customizable to suit your preferences, making it a family-friendly favorite.

Table Of Contents show

Recipe Information

Servings: 6 people
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Why This Recipe Works

Flavor Bomb: Roasting concentrates the tomatoes’ sweetness and turns the garlic into a mellow, buttery delight.
Simple Ingredients: You likely have most of these items in your pantry right now.
Health Booster: Packed with lycopene and vitamin C, it’s a bowl of wellness.
Freezer Friendly: It freezes beautifully, making it perfect for meal prep.

Equipment Needed

Ingredients

3 pounds ripe tomatoes (Roma or vine-ripened work best)
2 whole garlic bulbs
1/4 cup olive oil, divided
1 large onion, diced
4 cups vegetable broth
1/2 cup heavy cream (or coconut cream for vegan option)
2 tablespoons tomato paste
1 tablespoon fresh basil, chopped (plus extra for garnish)
1 teaspoon dried oregano
1 teaspoon sugar (to balance acidity)
Salt and black pepper to taste
Fresh parmesan cheese for serving (optional)

Instructions

Step 1: Roast the Tomatoes and Garlic

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Cut the tomatoes in half and arrange them cut-side up on the baking sheet.

Slice the tops off the garlic bulbs to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap them in foil. Place the wrapped garlic on the baking sheet with the tomatoes.

Drizzle the tomatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast everything for 35-40 minutes until the tomatoes are caramelized and slightly charred at the edges, and the garlic is soft and golden.

Step 2: Sauté the Aromatics

While the tomatoes and garlic are roasting, heat the remaining tablespoon of olive oil in a large soup pot over medium heat.

Add the diced onion and cook for 5-7 minutes until softened and translucent, stirring occasionally. Add the tomato paste and oregano, stirring for another minute to let the flavors develop.

Step 3: Combine and Simmer

Once the tomatoes and garlic are done roasting, let the garlic cool slightly, then squeeze the soft cloves out of their skins into the pot (discard the papery skins). Add the roasted tomatoes with any accumulated juices from the pan.

Pour in the vegetable broth and bring everything to a gentle simmer. Let it cook for 10-15 minutes to allow all the flavors to meld together.

Step 4: Blend Until Smooth

Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth and creamy. If you’re using a regular blender, work in batches and be careful with the hot liquid. Fill the blender only halfway and hold the lid down with a towel.

Step 5: Finish and Serve

Return the blended soup to the pot over low heat. Stir in the heavy cream, fresh basil, and sugar. Taste and adjust the seasoning with salt and pepper as needed. Let it warm through for 2-3 minutes, then ladle into bowls.

Garnish with extra fresh basil, a drizzle of cream, and grated parmesan if desired. Serve with crusty bread or grilled cheese sandwiches for the ultimate comfort meal.

Pro Tips

Choose ripe, in-season tomatoes for the best flavor—they should smell sweet and feel slightly soft
Don’t rush the roasting process; those caramelized edges are where all the flavor lives
For a smoother soup, strain it through a fine-mesh sieve after blending
Make it ahead—this soup tastes even better the next day as the flavors continue to develop
Freeze leftovers in airtight containers for up to 3 months

Check Other Recipes –

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	185 kcal
Total Fat	12g
Saturated Fat	4g
Cholesterol	15mg
Sodium	620mg
Total Carbohydrates	18g
Dietary Fiber	4g
Sugars	11g
Protein	4g
Vitamin C	45% DV
Vitamin A	30% DV
Calcium	8% DV
Iron	10% DV

Note: Nutrition values are approximate and may vary based on specific ingredients used.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh?

Yes! Use two 28-ounce cans of whole peeled tomatoes. Skip the roasting step for the tomatoes, but still roast the garlic. Drain the canned tomatoes slightly before adding them to reduce excess liquid.

Can I roast the vegetables ahead of time?

Absolutely. You can roast the tomatoes and garlic up to 2 days in advance. Store them in an airtight container in the refrigerator, then proceed with the recipe when you’re ready to make the soup.

What can I serve with this soup?

Classic pairings include grilled cheese sandwiches, crusty sourdough bread, garlic bread, or a simple mixed green salad. For a heartier meal, add some croutons or serve alongside a caprese salad.

Why is my soup too acidic?

Tomatoes can vary in acidity. Add an extra teaspoon of sugar or a pinch of baking soda to neutralize the acidity. The cream also helps balance the tartness.

Do I need to peel the tomatoes?

Nope! Roasting softens the skins enough that a high-speed blender will pulverize them completely. It adds extra fiber, too. If you want a restaurant-style ultra-fine texture, you can pass the final soup through a mesh sieve.

Recommended By BeautifulKitchenguide's Team

Amazon Must Have Kitchen Gadgets To Save Time Check List

Best Kitchen Faucets of 2025: Sleek, Durable & Worth Every PennyCheck Our Review

The Ultimate Guide to the Best Coffee Makers for Every Budget Check Our Review

The Ultimate Roasted Garlic Tomato Soup – Better Than Canned