Best Creamy Roasted Garlic Tomato Soup – Easy & Comforting
This Creamy Roasted Garlic Tomato Soup is a cozy twist on a classic, perfect for chilly days. Loaded with herb-roasted tomatoes, mellow roasted garlic, and a blend of fresh herbs and seasonings, it’s pure comfort in a bowl. Ready in under an hour, it’s perfect on its own or paired with a gooey grilled cheese for the ultimate comfort meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
ROASTED HERB TOMATOES + GARLIC:
- 3-4 lbs. ripe organic tomatoes, cut into wedges
- 2 garlic bulbs
SOUP:
- 1/2 onion, chopped
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups organic heavy cream
- 2 cups organic vegetable stock
- 4 tablespoons organic tomato paste
- 1 teaspoon sea salt (plus more to taste)
- 1 teaspoon On Everything All-Purpose Blend
- 1/2 teaspoon smoked paprika
OPTIONAL:
- Grilled cheese sandwich
Instructions
1. To roast the tomatoes and garlic bulb, see the Herb Roasted Tomatoes recipe.
2. 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 and fragrant, about 1-2 minutes.
3. Remove from heat and add the sautéed onions in a high-powered blender along with the roasted tomatoes, garlic (squeezed from the bulbs), tomato paste, and vegetable stock. Blend on high-speed until smooth. Save a few roasted tomatoes for garnish, if desired.
4. In the same dutch oven over medium-high heat, add the blended tomato mixture along with the heavy cream, salt, All-Purpose Blend, and smoked paprika. Stir everything together until combined.
5. Let the soup boil for 1-2 minutes, then reduce the heat to low and simmer for another 5-6 minutes to thicken.
6. Remove from heat and serve immediately. Top with roasted tomatoes and pair with grilled cheese, if desired.
Notes
To make this soup vegan, substitute the heavy cream with full-fat coconut cream or canned coconut milk. Use dairy-free cheese for the grilled cheese if serving.
Leftovers can be stored in an airtight container in the fridge for 2-3 days or frozen for 4-6 months. Thaw in the fridge overnight or at room temperature and reheat on the stovetop.
Homemade All-Purpose Blend: Combine 1 tsp sea salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried thyme, and 1 tsp dried parsley.