Description

This velvety Creamy Roasted Garlic Tomato Soup transforms humble ingredients into comfort food royalty. Roasted garlic adds sweet complexity, while the balance of bright tomatoes and rich cream creates a restaurant-quality soup that pairs perfectly with crusty bread or a golden grilled cheese sandwich. Perfect for chilly evenings when only something warm and luxurious will do!

Ingredients

Scale

6–8 large garlic cloves, peeled
2 tablespoons olive oil
2 tablespoons butter
1 medium yellow onion, diced
2 carrots, peeled and thinly sliced
2 celery stalks, thinly sliced
2 (28-oz) cans crushed tomatoes
1 cup low-sodium chicken (or vegetable) broth
1 teaspoon sea salt (adjust to taste)
½ teaspoon freshly ground black pepper
1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
¼ teaspoon red pepper flakes (optional, for a little kick)
1 cup heavy cream (plus extra for drizzling)
Fresh basil leaves, for garnish
Crusty bread or grilled cheese sandwiches, for serving

Instructions

Preheat your oven to 400°F. Toss the peeled garlic cloves with a drizzle of olive oil, then place on a small baking sheet. Roast for 15–20 minutes, until golden and soft. Set aside.
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, until the onion’s translucent and the carrots start to soften, about 6–8 minutes.
Squeeze the roasted garlic cloves into the pot, then add the crushed tomatoes, chicken broth, salt, pepper, basil, and red pepper flakes (if using). Stir to combine.
Bring the soup to a gentle simmer, cover, and reduce heat to low. Let simmer for about 20 minutes, allowing flavors to meld beautifully.
Remove the pot from heat. Using an immersion blender, puree the soup right in the pot until velvety smooth. (If using a countertop blender, carefully transfer in batches, being mindful of the steam.)
Return the pot to very low heat. Stir in the heavy cream, taste, and adjust seasoning if needed.
Ladle the soup into bowls. Garnish with a swirl of extra cream, fresh basil leaves, and a crack of black pepper.
Serve immediately with crusty bread or grilled cheese sandwiches for the ultimate comfort meal.

Notes

For a dairy-free version, substitute coconut milk or cashew cream for the heavy cream.
The soup keeps well in the refrigerator for up to 3 days or can be frozen (without the cream) for up to 3 months.
For extra depth of flavor, add a splash of balsamic vinegar just before serving.
To reduce acidity, try adding ¼ teaspoon of baking soda, which will foam briefly – stir until subsided.
San Marzano tomatoes offer sweeter flavor and lower acidity if available.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 cup
Calories: 325
Sugar: 8g
Sodium: 680mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 5g
Cholesterol: 65mg

Keywords: Creamy tomato soup, roasted garlic soup, homemade tomato soup, comfort food, vegetarian soup, tomato bisque, winter soup, garlic tomato soup, creamy soup, gourmet tomato soup