When the days get cooler or you simply crave a cozy, nourishing meal, Creamy Roasted Garlic Tomato Soup is the answer. Packed with deeply roasted tomatoes, mellow roasted garlic, and a splash of rich cream, this soup takes the classic tomato soup you know and love to a whole new level. It’s velvety, full of flavor, and guaranteed to warm you from the inside out — no matter the season.

Growing up, tomato soup was a kitchen staple, especially when served with a gooey grilled cheese sandwich. My grandmother would simmer big batches of tomatoes on the stove for hours, letting their flavors meld into a rich, sweet base. This modern version cuts that cooking time in half by roasting the tomatoes and garlic first for a caramelized, robust flavor, then blending everything into a silky-smooth soup. It’s the perfect marriage of comfort and simplicity.

Why You’ll Love This Creamy Roasted Garlic Tomato Soup

• Bursting with rich, roasted tomato flavor
• Creamy and velvety smooth
• Ready in under an hour
• Flexible for vegan or dairy-free adaptations
• Pairs perfectly with grilled cheese
• Comfort food at its finest

Ingredients

For the Roasted Herb Tomatoes + Garlic:

• 3–4 lbs. ripe organic tomatoes, cut into wedges
• 2 garlic bulbs

(See my Herb Roasted Tomatoes recipe for detailed roasting tips.)

For the Soup:

• ½ onion, chopped
• 1 tablespoon extra virgin olive oil
• 1 ½ cups organic heavy cream
• 2 cups organic vegetable stock
• 4 tablespoons tomato paste (organic preferred)
• 1 teaspoon sea salt (plus more to taste)
• 1 teaspoon On Everything All-Purpose Blend (or your favorite all-purpose seasoning)
• ½ teaspoon smoked paprika

Optional for Serving:

• Extra roasted tomatoes for garnish
• Grilled cheese sandwiches on the side

How to Make Creamy Roasted Garlic Tomato Soup

Step 1: Roast the Tomatoes and Garlic

Preheat your oven to 400°F (200°C). Arrange the tomato wedges on a lined baking sheet. Slice the tops off the garlic bulbs to expose the cloves and drizzle lightly with olive oil. Place the garlic bulbs on the same baking sheet. Roast for 35–40 minutes, or until the tomatoes are blistered and caramelized and the garlic is soft and golden.

Step 2: Blend the Base

Heat the olive oil in a medium-sized Dutch oven over medium-high heat. Sauté the chopped onion for about 1–2 minutes, until translucent and fragrant. Remove from heat.

Transfer the sautéed onion, roasted tomatoes, and roasted garlic (squeezed from the bulb) to a high-powered blender. Add the tomato paste and vegetable stock. Blend until smooth and creamy.

Tip: reserve a few roasted tomato wedges for garnish later.

Step 3: Make It Creamy

Return the blended mixture to the Dutch oven over medium heat. Stir in the heavy cream, sea salt, all-purpose seasoning, and smoked paprika. Bring to a gentle boil for 1–2 minutes, then reduce to a low simmer for 5–6 minutes, allowing the flavors to meld and the soup to thicken.

Taste and adjust seasoning with extra salt if needed.

Step 4: Serve and Enjoy

Ladle the soup into warm bowls, top with reserved roasted tomato wedges, and add a sprinkle of fresh herbs if you like. Serve alongside a classic grilled cheese sandwich for the ultimate comforting pairing.

Bon appétit!

Tips for Success

• Use ripe, juicy tomatoes for the best flavor — farmer’s market tomatoes are ideal.
• Roast the garlic until soft and caramelized to avoid bitterness.
• Blending hot soup? Always blend in batches and leave the lid slightly ajar to vent steam.
• Swap the cream for coconut cream or a plant-based alternative to make this vegan.
• Use homemade vegetable stock if you want to boost the richness of the flavor even more.

Serving Suggestions

This Creamy Roasted Garlic Tomato Soup pairs perfectly with:

• Classic grilled cheese sandwiches
• Crusty baguette slices
• Homemade croutons
• Fresh basil or parsley
• A sprinkle of shredded parmesan

Storage & Make-Ahead Tips

Store leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it (without the cream added) for up to 2 months. To reheat, thaw overnight in the fridge and warm gently on the stove, stirring in fresh cream before serving if desired.

FAQs

Can I use canned tomatoes instead of fresh?
Yes — substitute two 28-ounce cans of whole peeled tomatoes, but roasting fresh tomatoes will give you a deeper flavor.

Can I make this vegan?
Absolutely! Swap the heavy cream for coconut cream or a plain, unsweetened plant-based cream.

Do I have to roast the tomatoes?
Roasting is what gives this soup its signature rich, caramelized flavor. You can simmer fresh tomatoes, but roasting is highly recommended.

Let’s Stay Connected

If you try this Creamy Roasted Garlic Tomato Soup, I’d love to see how it turned out! Leave a comment below or tag me on social media — your creations warm my heart.

The Goods

Creamy Roasted Garlic Tomato Soup

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This Creamy Roasted Garlic Tomato Soup is rich, cozy, and packed with flavor — a perfect quick meal with grilled cheese!

Course Appetizer, Side Dish, Soup

Cuisine American

Recipes

For the Roasted Herb Tomatoes + Garlic:

• 3 –4 lbs. ripe organic tomatoes cut into wedges
• 2 garlic bulbs
• See my Herb Roasted Tomatoes recipe for detailed roasting tips.

For the Soup:

• ½ onion chopped
• 1 tablespoon extra virgin olive oil
• 1 ½ cups organic heavy cream
• 2 cups organic vegetable stock
• 4 tablespoons tomato paste organic preferred
• 1 teaspoon sea salt plus more to taste
• 1 teaspoon On Everything All-Purpose Blend or your favorite all-purpose seasoning
• ½ teaspoon smoked paprika

Optional for Serving:

• Extra roasted tomatoes for garnish
• Grilled cheese sandwiches on the side

Instructions

Step 1: Roast the Tomatoes and Garlic

• Preheat your oven to 400°F (200°C). Arrange the tomato wedges on a lined baking sheet. Slice the tops off the garlic bulbs to expose the cloves and drizzle lightly with olive oil. Place the garlic bulbs on the same baking sheet. Roast for 35–40 minutes, or until the tomatoes are blistered and caramelized and the garlic is soft and golden.

Step 2: Blend the Base

• Heat the olive oil in a medium-sized Dutch oven over medium-high heat. Sauté the chopped onion for about 1–2 minutes, until translucent and fragrant. Remove from heat.
• Transfer the sautéed onion, roasted tomatoes, and roasted garlic (squeezed from the bulb) to a high-powered blender. Add the tomato paste and vegetable stock. Blend until smooth and creamy.

Tip: reserve a few roasted tomato wedges for garnish later.

Step 3: Make It Creamy

• Return the blended mixture to the Dutch oven over medium heat. Stir in the heavy cream, sea salt, all-purpose seasoning, and smoked paprika. Bring to a gentle boil for 1–2 minutes, then reduce to a low simmer for 5–6 minutes, allowing the flavors to meld and the soup to thicken.
• Taste and adjust seasoning with extra salt if needed.

Step 4: Serve and Enjoy

• Ladle the soup into warm bowls, top with reserved roasted tomato wedges, and add a sprinkle of fresh herbs if you like. Serve alongside a classic grilled cheese sandwich for the ultimate comforting pairing.
• Bon appétit!