Name: Creamy Roasted Garlic Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 heads heads of garlic (Trim the tops to expose the cloves.); 1 tablespoon olive oil (For drizzling over the garlic before roasting.); 1 large onion, chopped; 2 medium carrots, diced; 2 stalks celery, diced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 28 ounces crushed tomatoes (Use fire-roasted tomatoes for a smokier flavor.); 3 cups vegetable or chicken broth (Use vegetable broth to keep it vegetarian.); 1 teaspoon salt (Adjust to taste.); 1/2 teaspoon black pepper (Adjust to taste.); 1 cup heavy cream (Can substitute with half-and-half or coconut milk.); optional Fresh basil leaves for garnish

I still remember the first time I roasted two heads of garlic for this soup — the kitchen filled with a warm, sweet aroma that instantly felt like comfort. This Creamy Roasted Garlic Tomato Soup is rich, silky, and layered with roasted-garlic depth that makes it far more interesting than a run-of-the-mill tomato soup. It’s perfect for chilly weeknights, simple dinner parties, or when you want something soothing and slightly elegant without a lot of fuss. If you like creamy tomato soups but want something with a roasted, garlicky backbone, this is the one to make. (For another creamy soup to try on a different night, see this creamy crockpot chicken gnocchi soup.)

Why you’ll love this dish

Roasting garlic transforms its sharpness into mellow, caramelized sweetness. Combined with crushed tomatoes and a splash of heavy cream, the result is vibrantly flavored yet indulgently smooth. This recipe is:

Weeknight-friendly: About 45 minutes from start to finish, mostly hands-off.
Budget-conscious: Pantry staples plus a couple of fresh vegetables.
Crowd-pleasing: Kids and adults both tend to love the creamy texture and familiar tomato flavor.

“I made this on a rainy evening and it felt like a hug in a bowl — the roasted garlic makes all the difference.” — Home cook review

Roasted garlic also stretches well: a little goes a long way, which makes this soup efficient and flavorful.

The cooking process explained

Before you start, here’s a quick roadmap so you know what to expect:

Roast garlic to develop sweet, mellow flavor.
Sauté aromatics (onion, carrot, celery) until soft.
Add herbs, roasted garlic, crushed tomatoes and broth. Simmer.
Puree the soup until smooth.
Stir in heavy cream and warm gently before serving.

This overview helps you pace the work — roast first, then prep while garlic cools, sauté, simmer, blend, and finish with cream.

What you’ll need

2 heads of garlic
2 tablespoons olive oil (divided)
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
1 teaspoon dried oregano
1 teaspoon dried basil
1 can (28 ounces) crushed tomatoes
3 cups vegetable or chicken broth (use vegetable broth for vegetarian)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 cup heavy cream
Fresh basil leaves for garnish (optional)

Notes and substitutions:

Swap heavy cream for half-and-half or coconut milk if you want a lighter or dairy-free version (see Variations).
If you prefer a smokier note, use fire-roasted crushed tomatoes.
Use low-sodium broth if you plan to adjust seasoning later.

Step-by-step instructions

Preheat the oven to 400°F (200°C).
Trim the tops off both garlic heads to expose the cloves. Drizzle with 1 tablespoon olive oil.
Wrap garlic heads tightly in aluminum foil. Roast 30–35 minutes, until cloves are soft and golden.
Remove garlic from oven and cool enough to handle.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat.
Add chopped onion, diced carrots, and diced celery. Sauté 5–7 minutes until softened and starting to brown.
Stir in dried oregano and dried basil. Cook 30–60 seconds until fragrant.
Squeeze roasted garlic cloves out of their skins into the pot. Stir to combine.
Pour in crushed tomatoes and broth. Add salt and black pepper.
Bring to a boil, then lower heat and simmer 20 minutes to let flavors meld.
Turn off heat. Use an immersion blender to puree until smooth. If using a stand blender, let soup cool slightly and puree in batches, venting the lid.
Return soup to low heat. Stir in heavy cream and warm gently; do not boil after adding cream.
Taste and adjust salt and pepper. Serve hot, garnished with fresh basil if desired.

Best ways to enjoy it

This soup is versatile — here are pairing ideas:

Classic combo: Serve with a grilled cheese sandwich on crusty bread.
Lighter pairing: Crisp green salad with a lemon vinaigrette.
Elegant touch: Ladle into bowls and top with torn basil and a drizzle of good olive oil or browned butter.
Comfort boost: Add a swirl of pesto or a spoonful of goat cheese for tang.
For a cozy, all-in-one meal, dunk warm, cheesy croutons or serve with garlic-roasted shrimp on the side. If you like hearty soups, this pairs nicely with stuffed paninis or a simple focaccia. For another creamy pairing idea, check this creamy white chicken lasagna soup.

Storage and reheating tips

Refrigerator: Cool soup to room temperature, transfer to airtight containers, and store up to 4 days.
Freezer: Freeze in meal-sized portions for up to 3 months. Leave a little headspace in the container for expansion.
Reheating: Thaw overnight in the fridge, then reheat gently on low-medium heat. Stir frequently. If the soup separates slightly after freezing, whisk in a splash of broth or cream while warming.
Food safety note: Always cool soup promptly (within 2 hours) before refrigerating to limit bacterial growth.

Pro chef tips

Roast extra garlic: Roasted garlic keeps in the fridge for about a week and can be used to boost other dishes.
Caramelize for depth: Let the aromatics brown slightly for more flavor, but don’t let them burn.
Blend safely: If using a blender, remove the center insert and cover with a kitchen towel to allow steam to escape.
Texture control: For a chunkier soup, pulse briefly rather than fully pureeing.
Finish low: Don’t boil after adding cream — high heat can break the emulsion and change the texture.

Creative twists

Dairy-free: Use full-fat coconut milk or cashew cream instead of heavy cream.
Spicy: Add a pinch of red pepper flakes while sautéing for warmth.
Smoky bacon: Crisp bacon, crumbled on top, adds savory crunch.
Herby: Stir in chopped fresh thyme or tarragon instead of basil for a flavor change.
Tomato swap: Use fire-roasted tomatoes for a grilled flavor or fresh summer tomatoes for a brighter bowl.

Common questions

Q: How long does this take from start to finish?
A: About 45 minutes. Roasting garlic takes the longest (30–35 minutes), but you can prep the vegetables while the garlic cools.

Q: Can I make this vegetarian or vegan?
A: Yes. Use vegetable broth and swap heavy cream for coconut milk or cashew cream to make it vegan.

Q: Can I freeze the soup after adding cream?
A: You can, but cream can separate. It’s best to freeze before adding cream and stir in cream when reheating. If already frozen with cream, reheat gently and whisk to recombine.

Q: Is roasted garlic necessary?
A: Roasted garlic gives sweetness and depth that raw or sautéed garlic won’t match. If you’re short on time, sauté minced garlic, but the flavor will be different.

Q: How can I thicken or thin the soup?
A: To thicken, simmer a bit longer uncovered or stir in a small slurry of cornstarch and water. To thin, add broth until you reach the desired consistency.

Conclusion

This Creamy Roasted Garlic Tomato Soup strikes a fine balance between cozy comfort and layered flavor — the roasted garlic lifts classic tomato into something surprisingly sophisticated. If you want to compare techniques or see another home cook’s version for inspiration, check this recipe from Creamy Roasted Garlic Tomato Soup | Orchids + Sweet Tea. For a slightly different take and additional serving ideas, this Easy Creamy Roasted Garlic Tomato Soup walkthrough is also very helpful.