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Creamy Roasted Garlic Tomato Soup: Best Easy 30-Min Recipe

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This creamy roasted garlic tomato soup is the kind of recipe that feels like a warm hug in a bowl. It comes together in about 30 minutes with simple ingredients, featuring sweet roasted garlic and rich tomatoes for a depth of flavor that canned soup just can’t touch.

Ingredients

Scale
  • 1 whole head of garlic
  • 1 teaspoon olive oil
  • A pinch of salt
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves fresh garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup vegetable broth or chicken broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup heavy cream or full-fat coconut milk
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, torn (for garnish)
  • A drizzle of olive oil or balsamic glaze (for garnish)
  • Grated Parmesan cheese (for garnish)
  • Croutons or crusty bread for dipping

Instructions

  1. Preheat your oven to 400°F (200°C). Take the whole head of garlic and slice off the top quarter-inch to expose the cloves. Place it on a piece of aluminum foil, drizzle with 1 teaspoon of olive oil, and sprinkle with a pinch of salt. Wrap the foil tightly around the garlic. Roast for 30-35 minutes, until the cloves are soft and golden. Let it cool for a few minutes, then squeeze the soft roasted garlic cloves out of their skins. Set them aside.
  2. While the garlic roasts, start the soup base. In a large pot or Dutch oven, melt the 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion and cook for 5-6 minutes, stirring occasionally, until it becomes soft and translucent. Add the 2 minced fresh garlic cloves and cook for another minute until fragrant.
  3. Pour in the 28-ounce can of crushed tomatoes and the 14.5-ounce can of undrained diced tomatoes. Stir in the 1 cup of vegetable broth, 1 teaspoon of dried basil, 1/2 teaspoon of dried oregano, and the optional 1/4 teaspoon of red pepper flakes. Bring the soup to a gentle simmer, then reduce the heat to low.
  4. Add the soft, roasted garlic cloves to the pot. Stir them into the simmering soup. Let the soup cook for about 10 minutes, allowing all the flavors to meld together.
  5. Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is completely smooth and velvety. If using a countertop blender, let the soup cool for 5 minutes, then blend it in batches, filling the blender no more than halfway each time. Hold the lid down with a kitchen towel.
  6. Return the pot to low heat. Stir in the 1/2 cup of heavy cream or full-fat coconut milk until fully incorporated. Taste and season generously with salt and freshly ground black pepper.
  7. Ladle the hot soup into bowls. Garnish with fresh basil, a drizzle of olive oil, and some grated Parmesan cheese if desired. Serve with crusty bread or a classic grilled cheese sandwich for dipping.

Notes

Don’t skip roasting the garlic—it brings out a natural sweetness and mellow flavor essential to the soup. When adding cream, keep heat on low to prevent curdling. Season in layers for best flavor. The soup tastes even better the next day. For a vegan version, use olive oil or vegan butter and full-fat coconut milk.

Nutrition

Keywords: creamy tomato soup, roasted garlic tomato soup, easy tomato soup, 30-minute soup, comfort food, fall soup, winter soup

Find it online: https://goldensimmer.com/creamy-roasted-garlic-tomato-soup-best-easy-30-min-recipe/