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Slice of toast being dipped into a bowl of Creamy Roasted Garlic Tomato Soup
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4.77 from 56 votes

Creamy Roasted Garlic Tomato Soup

This velvety, smooth Creamy Roasted Garlic Tomato Soup is completely rich and comforting in flavor!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course, Soup
Keyword: creamy, dairy-free, dinner, fall recipe, garlic, lunch, roasted, soup, tomatoes, vegan, vegetarian
Servings: 4 servings
Author: Shanika

Ingredients

ROASTED HERB TOMATOES + GARLIC:

  • 3-4 lbs. ripe organic tomatoes, cut into wedges
  • 2 garlic bulbs

SOUP:

  • ½ onion, chopped
  • 1 tablespoon Extra virgin olive oil
  • 1 ½ cups organic heavy cream
  • 2 cups organic vegetable stock
  • 4 Tbsps tomato paste, organic
  • 1 teaspoon sea salt (Plus more to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried thyme

OPTIONAL:

  • Grilled cheese sandwich
US Customary - Metric

Instructions

TO ROAST TOMATOES + GARLIC:

BLEND EVERYTHING TOGETHER:

  • In a medium-sized dutch oven pot over medium-high heat, add the olive oil. Once heated, add the chopped onions and sauté until translucent + fragrant, about 1-2 minutes. Remove from heat and add the sautéed onions in a high-powered blender along with the roasted tomatoes, garlic (once the insides are squeezed from the bulb), tomato paste, and vegetable stock. Blend on high-speed until everything is fully broken down and smooth. NOTE: Save a bit of roasted tomatoes as garnish, if desired.

TO MAKE THE SOUP:

  • In the same medium-sized dutch oven pot over medium-high heat, add the blended tomato mixture along with the heavy cream, salt, black pepper, smoked paprika, oregano, basil, parsley, red pepper flakes, and thyme, stirring everything together until combined.
  • Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer for another 5-6 minutes.
  • At this point, the soup should be thickened as it continues to simmer.
  • Remove from heat and serve immediately into prepared bowl(s), top with roasted tomatoes, and a side of grilled cheese, if desired.
  • Bon Appetit!

Notes

  • STORAGE: 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.
  • VEGAN OPTION: 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.
  • HERB ROASTED TOMATOES: Follow this Herb Roasted Tomato recipe for full instructions. 
  • EQUIPMENT: 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!