Creamy Garlic Tomato Soup

This Creamy Garlic Tomato Soup is the kind of soul-warming recipe that instantly makes a day better. It’s rich, smooth, and full of deep roasted flavor thanks to slow-roasted tomatoes and whole garlic cloves. Finished with a swirl of cream (or coconut milk) and fresh herbs, it’s the ultimate comfort food — whether you’re pairing it with a grilled cheese sandwich or enjoying it solo.

This recipe leans into slow-roasted garlic, a touch of smoked paprika, and creaminess without being heavy.

Why You’ll Love This Recipe:

Easy to make and freezer-friendly

1. Loaded with roasted flavor from scratch ingredients

2. Creamy texture without needing flour or thickeners

3. Naturally vegetarian and can be made vegan

4. Ready in about 1 hour with mostly hands-off roasting time

Final Thoughts:

This Creamy Garlic Tomato Soup is everything you want in a cozy, homemade bowl — rich roasted flavor, velvety texture, and just the right balance of sweet tomatoes and mellow garlic. It’s nourishing, satisfying, and simple enough to make any weeknight feel special.

Yield: 4 servings

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Creamy Garlic Tomato Soup

Prep time: 15 MinRoast Time: 40 MinSimmer Time: 10 MinTotal time: 1 H & 5 M

This Creamy Garlic Tomato Soup is the kind of soul-warming recipe that instantly makes a day better. It’s rich, smooth, and full of deep roasted flavor thanks to slow-roasted tomatoes and whole garlic cloves. Finished with a swirl of cream (or coconut milk) and fresh herbs, it’s the ultimate comfort food — whether you’re pairing it with a grilled cheese sandwich or enjoying it solo.

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Ingredients

• 2 lbs fresh tomatoes (Roma or vine-ripened), halved
• 1 head of garlic
• 1 medium yellow onion, quartered
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)
• 1 tbsp tomato paste
• 2 cups vegetable broth (or water)
• ½ cup heavy cream or full-fat coconut milk
• ½ tsp dried basil or a few fresh basil leaves
• Optional: pinch of red pepper flakes for heat

Instructions

1. Preheat oven to 400°F (200°C). Arrange halved tomatoes, onion, and garlic head (cut across the top to expose cloves) on a baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, and smoked paprika.
2. Roast for 35–40 minutes, or until tomatoes are softened and slightly charred and garlic is golden and tender.
3. Let roasted garlic cool slightly, then squeeze the soft cloves from the skin into a blender. Add roasted tomatoes, onion, tomato paste, and broth. Blend until smooth.
4. Alternatively, add all ingredients to a pot and use an immersion blender.
5. Pour the blended soup into a pot and bring to a gentle simmer. Stir in cream (or coconut milk) and basil. Simmer for 10 minutes to meld flavors. Taste and adjust salt or add red pepper flakes for extra kick.
6. Ladle into bowls and drizzle with a swirl of cream, a crack of pepper, or a few torn basil leaves. Serve with grilled cheese, crusty bread, or a simple green salad.

Notes

No fresh tomatoes? Use two 14-oz cans of whole peeled tomatoes — roast them on a tray first.

Vegan option: Use coconut milk or cashew cream.

Make ahead: Freezes beautifully for up to 3 months.

Add protein: Stir in white beans or top with crispy chickpeas.

Nutrition Facts

Calories

190

Carbs

17 g

Cholesterol

0 mg

Fat

14 g

Fiber

4 g

Net carbs

13 g

Protein

4 g

Sat. Fat

6 g

Sodium

1101 mg

Sugar

9 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.