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Creamy roasted garlic tomato soup with fall soups and stews garnished with roasted tomatoes in white bowl on wooden table with grilled cheese sandwich

Creamy Roasted Garlic Tomato Soup

This creamy roasted garlic tomato soup transforms humble tomatoes into a velvety autumn comfort dish. With roasted garlic, caramelized tomatoes, and a touch of cream, it delivers restaurant-quality flavor in just 90 minutes—perfect with grilled cheese or artisanal bread.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 –6 servings
Course: Comfort Food, Soup
Cuisine: International
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 –4 lbs ripe tomatoes cut into wedges
  • 2 garlic bulbs tops sliced off
  • 1/2 onion chopped
  • 1 tbsp olive oil
  • 1 1/2 cups heavy cream or coconut cream
  • 2 cups vegetable stock
  • 4 tbsp tomato paste
  • 1 tsp sea salt
  • 1 tsp all-purpose seasoning blend
  • 1/2 tsp smoked paprika

Method
 

  1. Preheat oven to 425°F. Place tomato wedges and garlic bulbs on a baking sheet, drizzle with olive oil, and roast 45–50 minutes until caramelized.
  2. Sauté onion in olive oil in a Dutch oven until translucent, 1–2 minutes.
  3. Squeeze roasted garlic cloves into a blender. Add roasted tomatoes (reserve a few for garnish), onions, tomato paste, and stock. Blend until smooth.
  4. Return mixture to pot. Stir in cream, salt, seasoning blend, and smoked paprika. Simmer 5–6 minutes.
  5. Ladle into bowls, garnish with reserved roasted tomatoes, and serve with grilled cheese if desired.

Notes

For dairy-free, substitute coconut or cashew cream. Add roasted red peppers for extra depth, or white beans for more protein and fiber.