This Creamy Roasted Garlic Tomato Soup recipe is a great rendition of a classic soup that is often enjoyed during the cooler months. Made from herb roasted tomatoes, roasted garlic, vegetable stock, heavy cream, and an array of herbs + seasonings, this soup is one that the whole family will love. Serve with a side of grilled cheese or enjoy it alone. Whip together in less than 1 hour. Vegan option available.
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Another week, another themed week on Orchids + Sweet Tea and this Creamy Roasted Garlic Tomato Soup kicks things off nicely. I'm so excited to share this soup recipe because it's such a classic one with a nice warm twist.
I've always been a soup person, especially in later teen years onto adulthood. Growing up in a Jamaican household definitely brings the soup loving out of you and I seriously am into ALL KINDS. My top faves are chicken soup, goat soup, and red peas soup (all Jamaican staples), however, I've enjoyed my fair share of soups like chicken foot, fish, butternut squash, tuscan-style beans + veggies, beef, and the list goes on. Haha.
With this tomato soup, I just love how creamy and cozy that it is and of course, roasting those tomatoes and seasoning everything WELL is a must for me.
When it comes to the Fall season, I really just enjoy the indulge in comfort foods and how unapologetic we get to be about it. I'm one who loves things to be flavorful and this tomato soup definitely brings that factor.
I like to roast my tomatoes in a hot oven until they blister and become sweet. The heat from the oven caramelizes the outside of the tomato and enhances its natural sugars, much like how caramelized onions become sweet after cooking.
Roasted tomatoes are also better seasoned than their plain tomato counterparts. When you roast the tomatoes, you first toss them in olive oil, salt, and pepper before they bake. That first step adds so much more flavor rather than making a sauce from plain raw tomatoes. Once the tomatoes are charred, it’s time to remove them from the oven.
The more charred your tomatoes are, the sweeter they will be. You do still want a little structural integrity to the tomatoes, so bake them until they just start to blister and blacken. The blackened flavor on the outside of the tomato really enhances the overall flavor in this soup.
To make this creamy tomato soup, you'll start by roasting up those tomatoes and garlic bulbs. Doing so enriches the flavors greatly. Also, this enhances the rich, caramel flavors in the soup. The key for this recipe is to start with great-quality tomatoes. Choose a mix of large and cherries, and several different colors if you can find them. Then you'll blend the base ingredients together, simmer over the stovetop, and wallah!
Serve with a side of grilled cheese or homemade croutons sprinkled on top. SO good!
Here's what you need to make this creamy garlic tomato soup at home:
First and foremost, the flavors in this simple and creamy garlic tomato soup is enough to convince anyone, however, here are a few more reasons why you’ll love this soup for dinner:
I like to add some extra texture to creamy soups like this one. Most people might enjoy this tomato soup with a side of grilled cheese or bread, which is totally fine. But I wanted to share a few more ideas incase you make this soup more than once and want to switch things up!
Other topping ideas include:
Homemade Croutons are easy to throw together. While you might think that it’s so hard to make—-I’m here to show you just how easy it is. In a bowl, add the cubed bread, olive oil, Italian seasoning, garlic powder, parsley, salt, and black pepper, tossing everything together until bread is fully coated.
Add the bread unto the baking sheet (spreading it out evenly) and bake for 10-15 minutes or until the bread has become golden and are crisp. Remove and let it cool.
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Tomato Soup. Everything from my fave baking sheet, liners, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
To make this soup vegan, simply substitute the heavy cream with full-fat coconut cream/milk. I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess. Also, use dairy-free cheese for your grilled cheese, if serving together.
If you make this Creamy Roasted Garlic Tomato Soup, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Creamy Roasted Garlic Tomato Soup.
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I made this for tonight and it was so good! I used coconut cream (trying to do less dairy in my diet) it was the first time I’ve used it in soup- it was delicious and so very easy!
Hi Lesley! I'm so happy that you enjoyed this soup! Definitely a staple in the Fall in my house! 🙂