This Creamy Roasted Garlic and Tomato Soup is perfect for dipping grilled cheese or Italian bread! A very bright and flavorful soup perfect for the end of summer with a combination of red pepper, fresh tomatoes, onions, garlic, and basil.
Love a delicious vegetable soup? Try our White Bean Lentil Soup or Creamy Potato and Onion Soup.
Jump to:
Why This Recipe
I love this recipe because it combines the freshest tomatoes with the delicious flavor of slow-roasted garlic. There is nothing quite like the smell of roasting tomatoes and garlic. On Sundays, I want my house to smell like this delicious soup or Authentic Italian Sunday Sauce.
Creamy Roasted Garlic and Tomato Soup is a great side dish for grilled cheese or to serve along with a classic Caesar salad with Traditional Caesar Dressing. Combine the freshest ingredients together for a flavorful and fragrant soup.
Ingredient Notes and Substitutions
- Tomatoes. Use the freshest tomatoes you can find. I used beef steak, roma tomatoes, and cherry tomatoes I found at the farmer's market.
- Broth. Chicken broth or vegetable broth works best, especially if it is a homemade stock.
- Heavy Cream. Substitute coconut milk to make this dish vegetarian.
- Garlic. Roasted garlic in aluminum foil will make for a delicious and delicately flavored soup while still being hearty and herbaceous.
- Basil. Fresh only. You can't substitute dried herbs in this easy fresh tomato soup with homemade tomatoes.
*Please see the recipe card below for more information on the ingredients.
How to Make Roasted Garlic and Tomato Soup
Step 1: Preheat oven to 375℉. Chop the bottom of the garlic head. Place the garlic in aluminum foil and drizzle with olive oil. Wrap it in the aluminum foil
Step 2: Chop all tomatoes into 1-2 inch pieces.
Step 3: Place the tomatoes, onions, and red pepper onto a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Place the garlic on the sheet alongside.
Step 4: Roast the tomatoes for 1 hour. While the tomatoes are roasting, place the pot on the stove and add the chicken broth. Warm the broth over medium heat and bring to a low simmer. Remove the baking sheet from the oven when the tomatoes are fragrant and roasted.
Step 5: Add the tomatoes, pepper, and onion to the pot. Rip up the basil and add it in. Open the garlic and use the aluminum foil to squeeze the contents of the garlic head into the pot.
Step 6: Use the immersion blender to thoroughly blend the soup together. Taste and season with more salt if necessary. Stir in the heavy cream.
Serve with parmesan cheese and Homemade Italian Parmesan Croutons for flavor. Top with extra basil for garnish. Serve it alongside Air Fryer Zucchini Fritters for dipping or an Italian grilled cheese like Gruyere Grilled Cheese or Eggplant Caprese Grilled Cheese.
Pro-Tips
- The best way to get a delicate garlic flavor is to roast the garlic slowly in olive oil. It will give the soup a subtle flavor of garlic, making this dish perfectly balanced.
- Fresh tomatoes are best. You can use whatever kind of tomatoes you can find, but the fresher the better.
- Adding the basil at the end when you blend will give the soup a fresh and herb-forward flavor.
Recipe FAQs
Roasting garlic will give you a more delicate flavor, whereas sautéing will give you a stronger flavor. The roasted garlic will also squeeze out in a paste, making it really easy to blend.
You can use canned plum tomatoes, but the best option is the freshest tomatoes you can find, whatever they will be. I like to use Roma and cherry tomatoes.
You can use a regular blender or food processor to blend the soup.
More Hearty Soup Recipes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Creamy Roasted Garlic and Tomato Soup
Equipment
- 1 large pot
- 1 large baking sheet
- 1 immersion blender
Ingredients
- 3 lbs assorted tomatoes roma, beefsteak, cherry tomatoes
- 3 tablespoon olive oil
- 1 large onion, quartered
- 1 red pepper, sliced
- 1 head garlic
- 1.5 teaspoon salt
- 1 handful basil
- .5 teaspoon black pepper
- 2 cups chicken broth
- ¼ cup heavy cream
Instructions
- Preheat oven to 375℉. Chop all tomatoes into 1-2 inch pieces. Place the tomatoes, onions, and red pepper onto a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Chop the bottom of the garlic head. Place the garlic in aluminum foil and drizzle with olive oil. Wrap it in the aluminum foil and place it on the baking sheet. Roast the tomatoes for 1 hour.
- While the tomatoes are roasting, place the pot on the stove and add the chicken broth. Warm the broth over medium heat and bring to a low simmer.
- Remove the baking sheet from the oven when the tomatoes are fragrant and roasted. Add the tomatoes, pepper, and onion to the pot. Rip up the basil and add it in. Open the garlic and use the aluminum foil to squeeze the contents of the garlic head into the pot.
- Use the immersion blender to thoroughly blend the soup together. Taste and season with more salt if necessary.
- Stir in the heavy cream and serve with parmesan cheese and croutons for flavor. Top with extra basil for garnish.
Notes
- The best way to get a delicate garlic flavor is to roast the garlic slowly in olive oil. It will give the soup a subtle flavor of garlic, making this dish perfectly balanced.
- Fresh tomatoes are best. You can use whatever kind of tomatoes you can find but the fresher the better.
- Adding the basil at the end when you blend will give the soup a fresh and herb-forward flavor.
Comments
No Comments