If you’re craving a comforting bowl of soup that feels homemade, rich, and deeply satisfying, this Roasted Garlic Tomato Soup delivers everything you want and more. Made with oven-roasted tomatoes, sweet onions, and a whole head of roasted garlic, this soup develops incredible depth of flavor with very little hands-on effort. It’s warm, cozy, and perfect for family dinners, meal prep, or pairing with your favorite grilled cheese.
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Why You’ll Love This Roasted Garlic Tomato Soup
This recipe stands out because it relies on roasting rather than stovetop simmering to build flavor. That simple step transforms basic vegetables into something truly special.
- The roasted garlic becomes mellow, buttery, and aromatic
- Tomatoes caramelize in the oven, enhancing their natural sweetness
- The soup is easy to adapt for dairy-free, vegetarian, or lighter diets
- Everything blends into a smooth, creamy texture without complicated steps
Whether you’re cooking for a weeknight meal or a cozy weekend lunch, this soup always feels like the right choice.
Ingredients for Roasted Garlic Tomato Soup
This soup uses simple, wholesome ingredients that come together beautifully once roasted and blended.
Main Ingredients
- Roma tomatoes – 1½ lb (about 680 g), halved
- Yellow onion – 1 large (about 200 g), cut into wedges
- Garlic – 1 whole head (about 60 g), halved crosswise
- Olive oil – ¼ cup (60 ml)
- Kosher salt – 1 teaspoon (5 g), divided
- Vegetable or chicken broth – 2 cups (480 ml)
- Fresh oregano – 1 tablespoon (or 1½ teaspoons dried)
- Smoked paprika – ¼ teaspoon (0.5 g)
- Red pepper flakes – ¼ teaspoon (optional, for heat)
- Half-and-half or cream – ¾ cup (180 ml), optional
Ingredient Notes & Substitutions
- Tomatoes: Roma tomatoes work best because they’re meatier and less watery, but vine-ripened tomatoes can also be used.
- Garlic: Roasting the entire head removes sharpness and creates a smooth, almost sweet flavor.
- Broth: Vegetable broth keeps the soup vegetarian; chicken broth adds a slightly richer taste.
- Cream: For a dairy-free option, use full-fat coconut milk or cashew cream.
- Heat: Adjust red pepper flakes up or down, or omit entirely for a kid-friendly version.
Step-by-Step Instructions
Step 1 – Roast the Vegetables
Preheat your oven to 450°F (232°C).
On one baking sheet, toss onion wedges with half the olive oil and a pinch of salt. Place garlic halves cut-side down on the same sheet.
On a second baking sheet, toss halved tomatoes with the remaining olive oil and salt.
Roast both pans for 15 minutes, then rotate the pans and roast another 15 minutes. Vegetables should be soft, caramelized, and lightly browned.
Step 2 – Blend the Soup
Allow the vegetables to cool slightly. Squeeze the roasted garlic cloves out of their skins and transfer them to a blender. Add roasted tomatoes, onions, all pan juices, broth, oregano, smoked paprika, and red pepper flakes.
Blend until smooth, or leave slightly chunky if you prefer texture.
Step 3 – Simmer and Finish
Pour the blended soup into a pot and heat over medium until gently simmering. Stir in half-and-half or cream if using. Taste and adjust salt and seasoning as needed.
Serve warm.
Pro Tips for Success
- Roast vegetables until well caramelized for maximum flavor
- Blend in batches if using a smaller blender
- Use immersion blender for easy cleanup
- Add cream slowly to control richness
- Taste after simmering—roasting concentrates flavor
Flavor Variations
- Basil Tomato Soup: Add fresh basil before blending
- Spicy Tomato Soup: Increase red pepper flakes or add cayenne
- Roasted Red Pepper Version: Swap part of the tomatoes for roasted red peppers
- Herb-Forward: Add thyme or rosemary with oregano
- Protein Boost: Stir in cooked white beans before blending
Serving Suggestions
This roasted garlic tomato soup pairs beautifully with:
- Grilled cheese sandwiches
- Garlic bread or sourdough toast
- Croutons or parmesan crisps
- Simple green salad
- Roasted chicken or turkey sandwich
Storage and Freezing Instructions
- Refrigerate: Store in an airtight container for up to 4 days
- Freeze: Freeze without cream for up to 3 months
- Reheat: Gently warm on the stovetop, stirring frequently
Quick Roasted Garlic Tomato Soup – Creamy & Homemade
- Total Time: 40 minutes
- Yield: 4 servings
Description
A cozy, creamy homemade roasted garlic tomato soup made with caramelized tomatoes, sweet onions, and buttery roasted garlic. Full of rich flavor with very little hands-on work—perfect for weeknights or pairing with grilled cheese.
Ingredients
- 1½ lb Roma tomatoes, halved
- 1 large yellow onion, cut into wedges
- 1 whole head of garlic, halved crosswise
- ¼ cup olive oil
- 1 teaspoon kosher salt, divided
- 2 cups vegetable or chicken broth
- 1 tablespoon fresh oregano or 1½ teaspoons dried
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- ¾ cup half-and-half or cream (optional)
Instructions
- Preheat oven to 450°F (232°C).
- Toss onion wedges with half the olive oil and a pinch of salt on a baking sheet.
- Place garlic halves cut-side down on the same sheet.
- Toss halved tomatoes with remaining olive oil and salt on a second pan.
- Roast both pans for 15 minutes, rotate, then roast 15 minutes more until caramelized.
- Let cool slightly, then squeeze roasted garlic cloves from skins.
- Transfer garlic, tomatoes, onions, and pan juices to a blender.
- Add broth, oregano, smoked paprika, and red pepper flakes.
- Blend until smooth or leave slightly chunky.
- Pour into a pot and bring to a gentle simmer.
- Stir in half-and-half or cream if using.
- Taste and adjust seasoning before serving.
Notes
Roast vegetables until deeply caramelized for maximum flavor. Freeze soup before adding cream. Add basil, red pepper, or beans for variations.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasted
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Approx. Amount |
|---|---|
| Calories | 210 |
| Protein | 4 g |
| Carbohydrates | 18 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sodium | 540 mg |
FAQ About Roasted Garlic Tomato Soup
Can I make this soup vegan?
Yes. Use vegetable broth and replace cream with coconut milk or cashew cream for a completely vegan version.
Do I need to peel the tomatoes?
No. Roasting and blending softens the skins completely, making peeling unnecessary.
Can I use canned tomatoes?
Fresh tomatoes provide the best roasted flavor, but high-quality canned whole tomatoes can work if fresh aren’t available.
Why roast instead of simmer?
Roasting concentrates sweetness and adds complexity that simmering alone can’t achieve.
Is this soup freezer-friendly?
Absolutely—just freeze before adding any dairy and stir it in after reheating.
Final Thoughts
This Roasted Garlic Tomato Soup proves that simple ingredients and one roasting step can transform a classic dish into something deeply flavorful and comforting. It’s reliable, adaptable, and perfect for cozy meals any time of year. Once you try it, it’s bound to become a regular in your kitchen.