Creamy Roasted Garlic Tomato Soup

Ingredients

• 907 g (2 lb)fresh tomatoes, halved (Roma or vine-ripened)
• 1 whole headgarlic
• 1 smallonion, chopped
• 30 ml (2 tbsp)olive oil
• 480 ml (2 cups)vegetable or chicken broth
• 120 ml (½ cup)double cream or coconut milk for a dairy-free option
• 10 g (¼ cup)fresh basil leaves
• to tastesalt and black pepper
• ½ tspred pepper flakes (optional)

Instructions

1. 1

   Roast the vegetables

   Heat the oven to 200°C (400°F). Arrange the halved tomatoes and whole garlic head on a baking sheet, drizzle with olive oil and roast for 30–40 minutes.

2. 2

   Cook the onion

   In a pot, sauté the chopped onion in olive oil until it is translucent.

3. 3

   Simmer the soup

   Squeeze the roasted garlic into the pot, then add the roasted tomatoes, broth and seasonings. Simmer for 15–20 minutes.

4. 4

   Blend until smooth

   Use an immersion blender to blend the soup until smooth.

5. 5

   Finish and serve

   Stir in the cream and basil, then adjust the seasoning. Serve hot.

What is creamy roasted garlic tomato soup?

Tomato soup is a familiar American comfort food, often served as a simple lunch or supper. This version builds its flavour by roasting fresh tomatoes and a whole head of garlic before simmering them with broth.

The roasted garlic becomes mellow and soft, while cream gives the blended soup a silky finish. Fresh basil adds a fragrant herbal note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 3g protein, 20g carbs, 15g fat.

The tomatoes and broth contribute most of the carbohydrates, while the olive oil and cream supply much of the fat. The nutrition provided lists 3 g of protein per serving, so serve the soup with a protein-rich side such as beans or a cheese sandwich to make the meal more filling.

Why roast the tomatoes and garlic?

Tomatoes: Halving them exposes more of their surface to the oven, helping them soften and concentrate in flavour.

Garlic: Roasting the whole head makes the cloves tender enough to squeeze from their skins and blend into the soup. It also gives them a gentler flavour than raw garlic.

Building flavour in the pot

Onion: Sauté it until translucent before adding the other ingredients; this softens it and gives the soup a savoury base.

Broth: Vegetable broth keeps the soup meat-free, while chicken broth gives it a different savoury character. Either works with the roasted vegetables.

Getting a smooth texture

Blend the simmered mixture until no large pieces of tomato or garlic remain. An immersion blender lets you blend directly in the pot; take care to keep the blender head submerged to reduce splashes.

Stir in the cream after blending for the recipe’s smooth, creamy finish. Coconut milk is the stated dairy-free alternative.

How to judge doneness

Roast the tomatoes and garlic for 30–40 minutes, until the tomatoes have softened and the garlic can be squeezed from its head. The exact time can vary with the size and ripeness of the tomatoes.

After adding the broth and seasonings, simmer for 15–20 minutes so the flavours can mingle. The soup is ready to blend once the ingredients are thoroughly hot and softened.

Seasoning and serving

Add salt and black pepper to taste, and use the optional red pepper flakes if you would like a little heat. Stir in the basil at the end to keep its fresh, aromatic character.

Serve the soup hot with bread or a sandwich for a more substantial meal. A crisp green salad is another simple accompaniment.

Recipe notes & tips

• Use ripe tomatoes for a fuller, sweeter tomato flavour.
• Spread the tomatoes out on the baking sheet so they roast rather than crowd together.
• Squeeze the garlic cloves carefully; the roasted head may still be hot.
• Blend in batches if using a countertop blender, and follow its instructions for hot liquids.
• Taste the soup after blending and adjust the salt and pepper before serving.

Variations

• Make it dairy-free: Use coconut milk instead of cream, as suggested in the ingredients.
• Add heat: Include the optional red pepper flakes with the seasonings.
• Choose the broth: Use vegetable broth for a meat-free version or chicken broth for a different savoury base.
• Change the herbs: Add a little extra fresh basil at the end for a more pronounced herbal finish.

Common mistakes to avoid

• Crowding the tomatoes: They may soften without roasting evenly; spread them across the baking sheet.
• Burning the garlic: Keep the whole head alongside the tomatoes and check it as it roasts; squeeze out the cloves once tender.
• Adding cream before blending: Blend the tomato mixture first, then stir in the cream for the intended finish.
• Skipping the final taste: Check the seasoning after blending and adjust the salt and pepper before serving.

How to store

Cool leftovers and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until hot; avoid a vigorous boil after adding the cream.

Frequently asked questions