Description

This rich and velvety Creamy Roasted Garlic Tomato Soup is everything a comforting bowl should be—warm, deeply flavorful, and easy to make. Perfect for a quick lunch, easy dinner, or even as a healthy snack, it’s the kind of dish that turns simple ingredients into something unforgettable. Roasted garlic brings a mellow sweetness, while oven-charred tomatoes give it bold depth. Finished with a swirl of cream and fresh basil, this soup is cozy, nourishing, and totally irresistible. Whether you’re looking for new dinner ideas, breakfast ideas with a savory twist, or just an easy recipe to keep on hand, this one checks every box.

Ingredients

10–12 Roma tomatoes, halved
2 whole garlic bulbs
1 medium yellow onion, chopped
2 tbsp olive oil (plus extra for garlic)
2 cups vegetable broth
1/2 cup heavy cream (or plant-based cream alternative)
Salt and freshly cracked black pepper, to taste
Handful of fresh basil leaves
Optional: roasted cherry tomatoes, parsley, extra cream for garnish

Instructions

Preheat oven to 400°F (200°C).
Slice tomatoes and place them cut side up on a baking sheet. Slice tops off garlic bulbs, drizzle with olive oil, wrap in foil, and place on the sheet.
Drizzle tomatoes with olive oil, sprinkle with salt and pepper, and roast for 35–40 minutes.
In a large pot, heat 1 tbsp olive oil. Sauté chopped onion until soft and golden.
Squeeze roasted garlic cloves out of skins. Add to blender with roasted tomatoes and sautéed onions. Add broth and blend until smooth.
Pour back into pot and bring to a simmer. Season with salt and pepper to taste.
Stir in cream over low heat. Simmer gently for 5 more minutes.
Serve hot, garnished with cream, herbs, or roasted cherry tomatoes if desired.

Prep Time: 15 minutes
Cook Time: 45 minutes