Can I make this soup vegan or dairy-free?

Absolutely! Substitute coconut milk or cashew cream for heavy cream to create a luscious, dairy-free version.

Which tomatoes work best for this recipe?

Ripe Roma or plum tomatoes are ideal because they roast evenly and produce a naturally sweet flavor.

How can I make the soup thicker or thinner?

To thicken, simmer longer to reduce the liquid. For a lighter texture, add a bit more broth.

Can I roast the garlic ahead of time?

Yes. Store roasted garlic in olive oil in the fridge for up to a week. This makes weekday soup prep even faster.

Creamy Roasted Garlic Tomato Soup

Description

This creamy Roasted Garlic Tomato Soup is rich, smooth, and bursting with the deep sweetness of slow-roasted tomatoes and caramelized garlic. Perfect for cozy dinners or quick comfort meals, it’s easy to prepare and incredibly satisfying with every spoonful.

Ingredients

Scale

10 ripe tomatoes, halved
1 whole garlic bulb
1 medium onion, chopped
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
3 cups vegetable broth
1/2 cup coconut milk or heavy cream
1/2 tsp red pepper flakes (optional)
Fresh basil leaves, chopped

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the top off the garlic bulb to expose the cloves. Arrange the halved tomatoes and garlic bulb on the baking sheet. Drizzle with olive oil, salt, and pepper.
Roast for about 30 minutes, until the tomatoes are blistered and the garlic is golden and soft.
In a large pot, heat a small amount of olive oil. Add chopped onion and sauté until translucent and fragrant.
Squeeze the roasted garlic cloves from their skins and add them to the pot along with the roasted tomatoes.
Pour in vegetable broth and bring to a gentle simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth, or blend in batches for a silkier texture.
Stir in coconut milk or heavy cream. Simmer gently for 5 more minutes, then taste and adjust seasoning.
Serve hot, garnished with fresh basil and a drizzle of cream if desired.

Notes

For best results, use ripe, in-season tomatoes for natural sweetness. Roast the garlic slowly to prevent bitterness. To make it vegan, use coconut milk or cashew cream instead of dairy. Store leftovers in the fridge for up to 4 days or freeze for 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Roasted and Blended
Cuisine: Comfort Food

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 10g
Sodium: 480mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg