Creamy Oven-Roasted Tomato and Garlic Soup Recipe
This Roasted Tomato and Garlic Soup is the definition of cozy—silky, rich, and layered with flavor thanks to deeply caramelized cloves of garlic and a splash of cream to finish. My tomato garlic soup is delicious on its own on a cold day when you need a hot soup, or paired with grilled cheese sandwiches!
I live for fall soup recipes, and this one is on weekly repeat. If you’re looking for something really fall-forward, you should try my butternut squash and sage pasta. When I want something a little more classic, I’ll reach for my butternut squash and sage soup. And then there’s my pumpkin tortellini soup—rich, savory, and totally satisfying. Oh, and don’t sleep on my parsnip and pear soup! But if you know me, you know I’m a sucker for gnocchi, especially my brown butter and sage gnocchi. Each of these dishes leans into the season with warmth and depth—and this roasted garlic tomato soup fits right in.
Recipe Highlights: Roasted Tomato and Garlic Soup
- Inspiration: This soup was inspired by the way roasted tomatoes transform in a hot oven—when paired with whole cloves of garlic and yellow onion, it becomes the kind of tomato garlic soup you want to eat by the ladleful.
- Best Served For: A casual weeknight dinner, fall gatherings, or tucked into a thermos for a walk along the coast.
- What Makes It Special: Roasting the vegetables creates the best base—you get natural sweetness, depth, and a creamy texture that doesn’t rely on much cream.
- The Best Way to Make It Yours: Try blending it fully for a velvety finish, or leave it a little rustic with chunks of roasted tomato and onion. It works either way.
Ingredients Notes
- Roma tomatoes: These are key for this roasted tomato soup. They’re meatier than plum tomatoes and hold up well in a hot oven, giving that jammy texture we want. If you can’t find roma tomatoes, make sure to use the best fresh tomatoes you can get!
- Cloves of garlic: Roasting whole garlic cloves mellows the bite and adds incredible richness. You want the cloves to look golden and soft—not crisp.
- Yellow onion: Quartered and roasted alongside the garlic and tomatoes, it adds just enough sweetness without overpowering the tomato mixture.
- Dried thyme: Just a pinch creates the background flavor—don’t skip it. You could also use some oregano!
- Heavy cream: The splash of cream stirred in at the end brings it all together. Let it come to room temp so it blends into the hot soup without curdling.
- Fresh basil leaves: Don’t underestimate the garnish here. It brightens every bite and brings that tomato basil soup vibe home.
- Broth: I love to use homemade chicken stock for this recipe for extra savory flavor. However, you can use any veggie broths you like, too, to keep this vegetarian!
Suggested Ingredient Substitutions and Additions
- Use cherry tomatoes for extra sweetness—they roast quickly and pack a punch.
- Swap the cream for coconut milk if you want to keep it dairy-free.
- Add a pinch of red pepper flakes before blending for subtle heat.
- Stir in cooked farro or a handful of white beans to bulk it up for a full meal.
How to Make Roasted Tomato and Garlic Soup
- Roast the vegetables: Preheat your oven to 425°Fahrenheit (220°Celsius). Line a baking sheet with parchment paper. Add halved roma tomatoes, peeled cloves of garlic, and quartered yellow onion. Drizzle with extra virgin olive oil, season with kosher salt, black pepper, and dried thyme.
2. Toss everything directly on the sheet pan and spread in a single layer. Roast for 30 minutes until caramelized and jammy.
3. Simmer with broth: Transfer the roasted vegetables and all their pan juices into a large pot or Dutch oven. Pour in vegetable stock (or chicken broth if using). Bring to a gentle simmer over medium heat and let it go for 10 minutes.
4. Blend the soup: Use an immersion blender to blend everything until smooth and silky. I love using an immersion blender because you can blend it right in your large soup pot! For a more rustic texture, pulse just a few times and leave some small chunks of tomato and onion.
5. Stir in cream and season: Reduce heat to low. Stir in heavy cream and let it warm through—don’t boil. Taste and season again with salt and black pepper if needed.
6. Serve: Ladle hot soup into bowls and top with torn fresh basil. Add a drizzle of olive oil, more cracked pepper, or even homemade croutons if you’re feeling extra. A grilled cheese sandwich never hurts, either! This tomato soup recipe will stay good in the refrigerator for 4 days or in the freezer for up to 3 months.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Roasted Tomato and Garlic Soup
Equipment
- Baking Sheet
- parchment paper
- Large heavy pot or Dutch oven
- Immersion blender (or regular blender)
- ladle
Ingredients
- 2 pounds Roma tomatoes halved lengthwise
- 8 garlic cloves peeled
- 1 medium yellow onion peeled and quartered
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 3 cups low-sodium vegetable broth you can also use chicken broth/stock
- ¼ cup heavy cream room temperature
- Fresh basil for garnish
Instructions
- Preheat oven to 425°Fahrenheit (220°Celsius). Line a baking sheet with parchment paper. Add 2 pounds halved Roma tomatoes, 8 garlic cloves, and 1 quartered yellow onion to the sheet. Drizzle with 3 tablespoons olive oil, then sprinkle with 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon thyme. Toss to coat and spread into an even layer. Roast for 30 minutes until jammy and lightly charred.
- Transfer roasted vegetables and all pan juices to a large pot. Pour in 3 cups vegetable broth and bring to a gentle simmer over medium heat. Let it cook for 10 minutes to blend the flavors.
- Remove from heat and use an immersion blender (or regular blender in batches) to blend: For a silky-smooth soup (my preferred): blend fully until velvety. For a rustic texture: blend about three-quarters of the soup, then stir in the rest for little bites of tomato and onion.
- Return the soup to low heat. Stir in ¼ cup heavy cream and warm through gently—don’t boil. Taste and adjust seasoning with more salt or pepper if needed.
- Ladle into bowls and garnish with fresh basil. Optional: add a drizzle of olive oil or cracked black pepper.
Notes
Expert Tips From My Kitchen
- Don’t crowd the baking sheet—you want the vegetables to roast, not steam.
- Use a hand blender (immersion blender) right in the pot—less mess, better texture control.
- If using a regular blender, let the soup cool slightly and cover with a kitchen towel before blending in batches.
- A head of garlic can vary in size—if yours is small, throw in an extra clove or two.
Serving Suggestions
- Wine Pairing: Serve with a crisp glass of Champagne or a mineral-driven white like Sauvignon Blanc—both cut through the richness.
- Add a grilled cheese sandwich or cheese toast for dipping.
- Serve in small mugs for a cozy appetizer at fall dinner parties.
- Drizzle with a spoonful of basil oil or top with a dollop of ricotta and cracked black pepper.
Storage Instructions
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in a large pot over medium-low heat until warmed through.
- Freeze the soup (without the cream) for up to 3 months—stir in cream after reheating.