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Garlic Tomato Soup

Creamy Garlic Tomato Soup Recipe

Ruby
🍅🧄 Creamy Roasted Garlic Tomato Soup: A Cozy Hug in a Bowl 🥣❄️
When the temperatures drop and comfort is calling, nothing satisfies quite like a warm bowl of Creamy Roasted Garlic Tomato Soup. This isn't your average tomato soup—it’s elevated with sweet, caramelized roasted garlic, herb-roasted tomatoes, and a fragrant blend of seasonings that make every spoonful feel like a homemade hug.
Why You’ll Crave It:
🔥 Rich, Bold Flavor: Roasting the tomatoes and garlic deepens their natural sweetness and adds irresistible depth.
đź•’ Weeknight-Friendly: Ready in under an hour for a fast yet soul-warming meal.
🌱 Customizable Goodness: Naturally vegetarian with an easy vegan twist—just swap in plant-based cream!
🧀 Perfect Pairing: Serve it with a crispy grilled cheese or crusty bread for the ultimate cozy combo.
Whether you’re curled up on the couch, feeding the family, or prepping ahead for a week of hearty lunches, this roasted garlic tomato soup is a comfort food essential you’ll keep coming back to.
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Prep Time 15 minutes
40 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

ROASTED HERB TOMATOES + GARLIC:

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

SOUP:

  • ½ onion chopped
  • 1 tablespoon Extra virgin olive oil
  • 1 ½ cups organic heavy cream
  • 2 cups organic vegetable stock
  • 4 Tbsps tomato paste organic
  • 1 teaspoon sea salt Plus more to taste
  • 1 teaspoon On Everything All-Purpose Blend You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes
  • ½ teaspoon smoked paprika

OPTIONAL:

  • Grilled cheese sandwich

Instructions
 

TO ROAST TOMATOES + GARLIC:

  • To roast the tomatoes and garlic bulb, see my Herb Roasted Tomatoes recipe.
  • BLEND EVERYTHING TOGETHER:
  • In a medium-sized dutch oven pot over medium-high heat, add the olive oil. Once heated, add the chopped onions and sautĂ© until translucent + fragrant, about 1-2 minutes. Remove from heat and add the sautĂ©ed onions in a high-powered blender along with the roasted tomatoes, garlic (once the insides are squeezed from the bulb), tomato paste, and vegetable stock. Blend on high-speed until everything is fully broken down and smooth. NOTE: Save a bit of roasted tomatoes as garnish, if desired.

TO MAKE THE SOUP:

  • In the same medium-sized dutch oven pot over medium-high heat, add the blended tomato mixture along with the heavy cream, salt, All-Purpose Blend, and smoked paprika, stirring everything together until combined.
  • Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer for another 5-6 minutes.
  • At this point, the soup should be thickened as it continues to simmer.
  • Remove from heat and serve immediately into prepared bowl(s), top with roasted tomatoes, and a side of grilled cheese, if desired.
  • Bon Appetit!

Notes

STORAGE:
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
VEGAN OPTION:
To make this soup vegan, simply substitute the heavy cream with full-fat coconut cream/milk. I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess. Also, use dairy-free cheese for your grilled cheese, if serving together.
HERB ROASTED TOMATOES:
Follow this Herb Roasted Tomato recipe for full instructions.
EQUIPMENT:
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Tomato Soup. Everything from my fave baking sheet, liners, immersion hand-blender, mixing bowls, and more.
SEE THEM HERE!
HOMEMADE ALL-PURPOSE BLEND:
1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley.