If there’s one recipe I make when I want my kitchen to smell like an actual dream… it’s this roasted garlic and tomato soup. I’m talking cozy, rich, slightly sweet, deeply savory, and the kind of soup that makes you want to grab a thick slice of toasted bread and slow way down.

This is one of those “throw it together, let the oven do the work, then blend it into magic” recipes. No complicated steps. No fancy ingredients. Just good, honest comfort food that tastes like you spent all day on it (even though you absolutely didn’t).

I first made this soup on a chilly evening when I had a fridge full of tomatoes that were juuust about to turn. I roasted them with a full head of garlic, added a few pantry staples, and blended everything into the creamiest, coziest soup I’ve ever made. Now it’s a regular in my kitchen - especially when I need something nourishing, comforting, and wildly satisfying.

And the best part?
It all comes together in one pot!

Why You’ll Love This Soup

Let me give you a few reasons this recipe is about to become one of your favorites:

Deep, roasted flavor – Roasting the tomatoes and garlic brings out natural sweetness and richness that stovetop soups just don’t hit.
Simple ingredients – Nothing weird. Nothing fancy. All pantry-friendly.
One pot magic – Fewer dishes = more joy.
Creamy without being heavy – You can make it dairy-free or creamy depending on your mood.
Meal-prep friendly – It reheats beautifully and freezes like a champ.
Feels fancy, but isn’t – It tastes like a café soup, but you made it in your pajamas.

Ingredients

For the Soup:

2 lbs fresh tomatoes (Roma or vine-ripened), halved
1 large yellow onion, sliced
1 whole head garlic, top sliced off
3 tbsp olive oil
3 cups vegetable or chicken broth
2 tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
½ tsp salt (plus more to taste)
½ tsp black pepper
½ cup cream or coconut milk (optional)

For the Garnish:

Roasted tomato halves
Ground herbs
Chili flakes
Olive oil drizzle
Toasted bread

The Steps

Step 1: Roast the Veggies

Start by preheating your oven to 400°F (200°C).

Cut your tomatoes in half, slice your onion into wedges, and slice the top off a whole head of garlic (just enough to expose the cloves). Place everything on a large baking sheet.

Drizzle generously with olive oil and sprinkle with salt and pepper. Roast for 35–45 minutes until the tomatoes are blistered, the onions are soft and caramelized, and the garlic is golden and buttery.

Your kitchen will smell incredible at this point. That’s how you know it’s working.

Step 2: Transfer to a Pot

Once everything is roasted, transfer the tomatoes and onions into a large pot.

Carefully squeeze the roasted garlic cloves out of their skins and add them to the pot too. They should slide out easily and look soft and caramel-colored.

Add:

Broth
Tomato paste
Dried basil
Dried oregano
A pinch more salt and pepper

Bring everything to a gentle simmer.

Step 3: Blend Until Smooth

Use an immersion blender to blend the soup directly in the pot until silky smooth.

If you don’t have one, let the soup cool slightly and blend in batches in a regular blender. (Just be careful with hot liquids - steam builds fast.)

Taste and adjust seasoning as needed.

Step 4: Make It Creamy (Optional)

If you want a creamier, richer soup, stir in a splash of cream or coconut milk.

Totally optional - it’s delicious both ways.

Step 5: Garnish & Serve

Ladle the soup into bowls and top with:

Roasted tomato halves
Ground herbs
Chili flakes
A drizzle of olive oil
Fresh cracked pepper

Serve with thick slices of toasted bread or grilled cheese if you’re feeling extra cozy.

The Secret Is the Roasting

Here’s the thing that makes this soup next-level: roasting.

When you roast tomatoes, garlic, and onions, something magical happens. The sugars caramelize. The edges get a little jammy. The flavors deepen and mellow out. That sharp tomato tang softens into something rich and cozy, and the garlic turns sweet, buttery, and almost nutty.

Instead of sautéing everything in a pot first, we let the oven do the heavy lifting. Then all you do is blend, simmer, and sip your way into happiness.

Tips for the Best Flavor

Here are a few little tricks I swear by:

Use ripe tomatoes – The sweeter they are, the better your soup will taste.
Don’t skip the roasting time – Let those veggies caramelize fully.
Blend thoroughly – A silky texture makes all the difference.
Season at the end – Roasting concentrates flavors, so always taste and adjust after blending.
Add a splash of acid – A tiny squeeze of lemon or splash of balsamic vinegar at the end can make everything pop.

Make It Your Own

This recipe is super flexible:

Add heat – Toss a chili pepper or extra chili flakes into the roasting pan.
Make it cheesy – Stir in grated parmesan or serve with a grilled cheese dunker.
Boost the veggies – Add roasted red peppers or carrots for extra sweetness.
Make it vegan – Use vegetable broth and coconut milk.
Protein add-in – Stir in white beans for a heartier soup.

Storage & Meal Prep

This soup stores beautifully:

Fridge: Up to 4–5 days in an airtight container
Freezer: Up to 3 months
Reheat: Gently on the stove or microwave, adding a splash of broth if needed

It actually tastes even better the next day once the flavors settle.

Final Thoughts

This roasted garlic and tomato soup is one of those recipes that feels like a hug in a bowl.

It’s warm. It’s rich. It’s comforting. It’s simple. It’s the kind of food you make when you want something homemade, nourishing, and genuinely satisfying without a ton of effort.

If you make this, I’d love to know how it turns out. Tag me or leave a comment and tell me what toppings you went with - because honestly, soup toppings are a whole personality trait.

Now go roast those tomatoes and make your kitchen smell amazing.

Looking for more pasta recipes? Try my popular recipes below:

Roasted Garlic & Tomato Soup