Creamy Roasted Garlic Tomato Soup

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There’s something truly comforting about a bowl of warm tomato soup — especially when it’s enriched with roasted garlic and a luscious creamy swirl. This Creamy Roasted Garlic Tomato Soup takes that nostalgic classic to a whole new level. With deep, caramelized flavors from oven-roasted tomatoes and garlic, every spoonful offers velvety texture and layers of savory-sweet goodness.

Perfect for chilly evenings, light lunches, or when you just crave a bowl of something nourishing, this soup is as cozy as a hug. It pairs beautifully with crusty bread or a classic grilled cheese, making it a timeless favorite with a gourmet twist. Whether you’re searching for healthy soup recipes, easy dinner ideas, or a satisfying comfort meal, this one delivers in both flavor and simplicity.

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Ingredients for Creamy Roasted Garlic Tomato Soup

• 2 lbs ripe tomatoes, halved
• 1 large head of garlic
• 1 medium yellow onion, chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1½ cups vegetable broth (or chicken broth)
• ½ cup heavy cream (or coconut cream for dairy-free)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional, for a kick)
• 1 teaspoon sugar (optional, to balance acidity)
• Fresh basil or parsley, for garnish
• Cherry tomato slices and cracked pepper, for topping (optional)

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Step 1: Roast the Tomatoes and Garlic

Preheat your oven to 400°F (200°C). Arrange the halved tomatoes cut-side up on a baking sheet. Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap in foil. Place it next to the tomatoes. Roast everything for about 35–40 minutes, or until the tomatoes are blistered and soft, and the garlic is golden and tender.

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Step 2: Sauté the Onions

While the tomatoes and garlic are roasting, heat a tablespoon of butter in a large pot over medium heat. Add the chopped onions and cook until they’re soft and translucent, about 5–7 minutes. This creates a flavorful base and adds a layer of sweetness to the soup.

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Step 3: Blend Everything Together

Remove the roasted garlic cloves from the skins and add them to the pot along with the roasted tomatoes. Pour in the vegetable broth and stir everything well. Use an immersion blender to puree the soup until it’s smooth and creamy. You can also use a regular blender in batches — just be careful with the heat.

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Step 4: Add the Cream and Seasonings

Return the blended soup to the pot (if using a blender). Stir in the heavy cream, oregano, red pepper flakes, salt, pepper, and sugar if needed. Simmer gently for about 10 more minutes, letting the flavors meld into a rich, comforting mixture.

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Step 5: Garnish and Serve

Ladle the soup into bowls and top with a swirl of cream, roasted cherry tomato slices, a sprinkle of cracked pepper, and fresh herbs. Serve it hot with crusty bread or a grilled cheese sandwich for a truly comforting meal.

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Storage Instructions

Refrigerator:
Let the soup cool completely before storing. Transfer to an airtight container and refrigerate for up to 4–5 days. The flavors often deepen with time, making leftovers even more delicious.

Freezer:
This soup freezes beautifully! Pour it into freezer-safe containers or zip-top bags (leave room for expansion), and store for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

Reheating Tips:
Warm the soup over medium-low heat on the stove, stirring occasionally. If it thickens too much in storage, just add a splash of broth or cream to bring back its silky texture.

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Estimated Nutrition (Per 1-cup serving)

• Calories: 180
• Fat: 12g
• Saturated Fat: 6g
• Carbohydrates: 15g
• Sugars: 8g
• Fiber: 3g
• Protein: 3g
• Sodium: 500mg

Note: Nutrition values may vary based on specific brands and substitutions.

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Frequently Asked Questions

1. Can I make this soup vegan?

Yes! Simply substitute the butter with olive oil and use full-fat coconut cream or any plant-based cream instead of heavy cream.

2. What’s the best tomato to use?

Ripe Roma or vine tomatoes work great, but feel free to mix in cherry tomatoes for added sweetness and flavor.

3. Can I use canned tomatoes instead of fresh?

Definitely. Use two 14-ounce cans of whole peeled or fire-roasted tomatoes. It will change the flavor slightly but still be delicious.

4. Do I have to roast the garlic?

Roasting garlic mellows its sharpness and adds depth, but if you’re short on time, you can sauté minced garlic with the onions.

5. How can I make it spicier?

Add more red pepper flakes or a dash of cayenne pepper to bring in some heat.

6. Is this soup gluten-free?

Yes, this soup is naturally gluten-free. Just ensure that your broth and cream are certified gluten-free.

7. Can I add protein to it?

Sure! Grilled chicken, cooked lentils, or even white beans blend in beautifully without overpowering the soup.

8. What goes well with this soup?

Crusty sourdough, grilled cheese sandwiches, or a fresh green salad make perfect companions.

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