I developed this creamy roasted garlic tomato soup when I wanted something comforting yet elevated. The tomatoes are roasted with herbs, garlic is sweetened by roasting, and everything is blended into a rich, velvety soup with a touch of cream. It’s a cozy bowl that feels indulgent but is surprisingly simple.

Why You’ll Love This Recipe

I love this recipe because:

The roasting step intensifies the flavor of the tomatoes and garlic, giving depth beyond a standard tomato soup.
It’s creamy and satisfying without being heavy (you can make a vegan version easily).
It feels gourmet but uses accessible ingredients.
It works for lunch or dinner, and leftovers reheat nicely.
It freezes well, so I can make a big batch ahead for those busy or colder days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Roasted Herb Tomatoes + Garlic

3 to 4 lb ripe tomatoes, cut into wedges
2 garlic bulbs

Soup Base

½ onion, chopped
1 tablespoon extra virgin olive oil
1½ cups heavy cream
2 cups vegetable stock (or broth)
4 tablespoons tomato paste
1 teaspoon sea salt (plus more to taste)
1 teaspoon “On Everything” all-purpose blend
½ teaspoon smoked paprika

Optional

Grilled cheese (for serving or dipping)

Directions

Roast the tomatoes and garlic
Preheat your oven to about 400 °F (204 °C). Place the tomato wedges and whole garlic bulbs on a baking sheet. Drizzle with olive oil (you can use some of the same oil listed below) and sprinkle a bit of salt and herbs (if using). Roast until the tomatoes are blistered and begin to caramelize, and the garlic cloves inside the bulb are soft when squeezed.
Prepare the onions
In a medium Dutch oven (or heavy-bottomed pot) over medium-high heat, add the tablespoon of olive oil. Once hot, add the chopped onion and sauté until translucent and fragrant (about 1–2 minutes).
Blend the base
Remove the pot from heat. In a high-powered blender (or using an immersion blender carefully), combine the sautéed onion with the roasted tomato wedges, squeezed garlic cloves (from the bulb), tomato paste, and vegetable stock. Blend until everything is smooth and fully combined. (If you like, reserve a few roasted tomato pieces for garnish.)
Finish the soup
Return the blended mixture back to the pot over medium-high heat. Stir in the heavy cream, sea salt, the all-purpose blend, and smoked paprika. Bring to a brief boil (1–2 minutes), then reduce the heat to low and simmer for another 5–6 minutes, stirring occasionally. The soup should thicken slightly during this time.
Serve
Remove from heat. Ladle into bowls, top with reserved roasted tomato bits if desired, and serve hot. Pair with grilled cheese or a crusty bread if you like.

Servings and timing

Yield: 4 servings
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Vegan version: Replace the heavy cream with full-fat coconut cream or coconut milk (thicker is better).
Herb changes: If you have fresh herbs like basil, thyme, or oregano, you can substitute fresh for dried (use about three times fresh herbs versus dried).
Spice it up: Add a pinch of red pepper flakes, cayenne, or diced jalapeño while cooking for heat.
Smokier version: Increase smoked paprika or even add a drop of liquid smoke.
Lighter version: Use half-and-half (or milk) instead of heavy cream, though it won’t be quite as rich.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2–3 days. To reheat, I gently warm it in a pot over low to medium heat, stirring occasionally until heated through (avoid boiling too hard).

If freezing, I let the soup cool completely, then freeze for up to 4–6 months. To thaw, I place it in the refrigerator overnight or let it sit at room temperature until mostly thawed, then reheat on the stovetop.

FAQs

What kind of tomatoes should I use?

I like to use a variety—some large, some cherry, a mix of colors if possible. The key is that they’re ripe for full flavor.

Can I skip roasting and just cook raw tomatoes?

I don’t recommend skipping roasting—roasting adds a caramelized sweetness and depth to the flavor that raw tomatoes can’t match.

Is the “On Everything” all-purpose blend necessary?

It adds extra savory flavor, but you can replace it with a homemade blend of salt, garlic powder, dried thyme, oregano, parsley, and pepper if desired.

Can I use chicken stock instead of vegetable stock?

Yes, you can—but then it won’t be vegetarian. Use low-sodium stock so you don’t over-salt.

Can I make this in advance and reheat later?

Yes—this is great as make‑ahead soup. It holds its flavor and texture well when stored and reheated gently.

Conclusion

I hope this creamy roasted garlic tomato soup becomes one of your go-to comfort recipes. It balances rich, layered flavor with a cozy, smooth texture. Whether you serve it with grilled cheese, garlic bread, or on its own, it’s a bowl that warms the soul. Let me know if you want tips on pairing it with sides or customizing it further!