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Creamy roasted garlic tomato soup in a bowl garnished with fresh herbs.

Creamy Roasted Garlic Tomato Soup

A comforting and flavorful soup combining roasted garlic and ripe tomatoes, perfect for any season.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the roasted garlic
  • 1 bulb whole bulb of garlic Slice the top off and drizzle with olive oil
Main ingredients
  • 4 cups fresh tomatoes, chopped Ripe and juicy tomatoes recommended
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 tablespoons olive oil For sautéing
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream or coconut milk For a creamy touch
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Slice the top off a whole bulb of garlic, drizzle with olive oil, wrap in foil, and roast in the oven for about 30-35 minutes.
  3. Chop fresh tomatoes, onions, and carrots.
Cooking
  1. In a pot, sauté the chopped vegetables in olive oil over medium heat until softened.
  2. Once the garlic is roasted, squeeze the bulbs into the pot along with the sautéed vegetables.
  3. Pour in vegetable or chicken broth and stir well.
  4. Let it simmer for about 20 minutes to allow the flavors to mingle.
  5. Use an immersion blender to puree the mixture until smooth.
  6. Stir in heavy cream or coconut milk before serving.
  7. Taste and adjust seasoning if necessary.
Serving
  1. Ladle the warm soup into individual bowls.
  2. Garnish with a swirl of heavy cream, or a sprinkle of fresh basil or parsley.
  3. Pair with grilled cheese sandwiches or crusty bread for dipping.

Notes

For storage, let leftover soup cool and transfer to an airtight container. Refrigerate for up to 4-5 days or freeze for up to 3 months. Reheat gently, adding broth or water if necessary to adjust consistency.