BEST EVER GARLIC TOMATO SOUP

I remember being a kid and my grandmother making tomato soup from scratch. The aroma of simmering tomatoes and garlic filled her tiny kitchen, creating a warmth that chased away the winter chill. It was simple, rustic, and utterly comforting, but I always felt it was missing something… a certain richness. That’s why I’ve spent years perfecting my recipe, and today, I’m sharing all my secrets for the most amazing Creamy Roasted Garlic Tomato Soup you’ll ever make!

The Ultimate Creamy Roasted Garlic Tomato Soup: A Step-by-Step Guide

Get ready to experience tomato soup like never before! This isn’t just your average canned soup warmed up. This is a culinary adventure that will tantalize your taste buds and leave you craving more. The secret? Roasting the garlic and tomatoes brings out their natural sweetness and depth of flavor, creating a symphony of deliciousness that’s simply irresistible. Let’s dive in!

Ingredients You’ll Need:

• 2 heads of garlic
• 2 pounds ripe tomatoes (Roma or on-the-vine work best)
• 2 tablespoons olive oil, plus more for drizzling
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth (or chicken broth for a richer flavor)
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and freshly ground black pepper to taste
• 1/2 cup heavy cream (or coconut cream for a vegan option)
• Fresh basil leaves, for garnish (optional)
• Parmesan cheese, grated, for garnish (optional)

Step-by-Step Instructions:

1. Prepare the Garlic: Preheat your oven to 400°F (200°C). Slice off the top of each garlic head, exposing the cloves. Drizzle with olive oil, wrap in foil, and roast for 40-45 minutes, or until the cloves are soft and fragrant. The aroma will be heavenly!
2. Roast the Tomatoes: While the garlic is roasting, core and halve the tomatoes. Place them cut-side up on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and roast for 30-40 minutes, or until softened and slightly caramelized. The edges should be slightly browned – that’s where the flavor is!
3. Sauté the Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until softened. Don’t rush this step; allowing the vegetables to soften and release their flavors is crucial.
4. Add the Aromatics: Once the garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins into the pot with the vegetables. Add the crushed tomatoes, dried oregano, and dried basil. Stir well to combine.
5. Simmer the Soup: Pour in the vegetable broth (or chicken broth) and bring the mixture to a simmer. Add the roasted tomatoes. Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld together beautifully. The longer it simmers, the richer the flavor will become.
6. Blend the Soup: Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth and creamy. Alternatively, you can use an immersion blender directly in the pot. Be careful when blending hot liquids!
7. Finish with Cream: Return the blended soup to the pot. Stir in the heavy cream (or coconut cream) and heat through gently. Do not boil. Taste and adjust seasonings as needed. You might want to add a pinch of sugar to balance the acidity of the tomatoes.
8. Serve and Garnish: Ladle the Creamy Roasted Garlic Tomato Soup into bowls. Garnish with fresh basil leaves and grated Parmesan cheese, if desired. Serve immediately and enjoy!

Success Tips for Perfect Creamy Roasted Garlic Tomato Soup

Want to guarantee soup perfection every single time? Here are my top tips for making this Creamy Roasted Garlic Tomato Soup a resounding success:

• Roast the Garlic Properly: Don’t skimp on the roasting time for the garlic. It needs to be soft and easily squeezed out of its skin. Under-roasted garlic will be too pungent and won’t blend well into the soup.
• Use High-Quality Tomatoes: The quality of your tomatoes will directly impact the flavor of the soup. Opt for ripe, flavorful tomatoes, either fresh or canned. San Marzano tomatoes are a great choice for canned tomatoes.
• Don’t Over-Blend: While you want a smooth and creamy texture, over-blending can make the soup gummy. Blend just until smooth.
• Adjust the Seasoning: Taste the soup frequently and adjust the seasoning as needed. Tomato acidity can vary, so you might need to add a pinch of sugar to balance it out. Don’t be afraid to experiment with different herbs and spices, too! A pinch of red pepper flakes can add a nice touch of heat.
• Make it Vegan: Easily make this soup vegan by using coconut cream instead of heavy cream. The coconut cream adds a subtle sweetness and richness that complements the roasted garlic and tomatoes beautifully.

Variations and Add-ins:

This Creamy Roasted Garlic Tomato Soup is delicious as is, but feel free to get creative and add your own personal touch! Here are a few ideas to get you started:

• Grilled Cheese Croutons: Cut grilled cheese sandwiches into small squares and use them as croutons for a comforting and delicious topping.
• Roasted Red Peppers: Add roasted red peppers to the soup for a smoky and sweet flavor.
• Balsamic Glaze: Drizzle balsamic glaze over the soup for a tangy and sweet finish.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Fresh Herbs: Experiment with different fresh herbs, such as thyme, rosemary, or parsley, to add depth and complexity to the flavor.

Serving Suggestions:

This Creamy Roasted Garlic Tomato Soup is a versatile dish that can be enjoyed as a light lunch, a satisfying dinner, or a comforting appetizer. Here are a few serving suggestions:

• Pair it with a Grilled Cheese Sandwich: The classic combination of tomato soup and grilled cheese is always a winner.
• Serve it with a Salad: A simple salad, such as a Cucumber Tomato Salad, makes a refreshing and healthy accompaniment.
• Enjoy it with Crusty Bread: Serve the soup with crusty bread for dipping and soaking up all the delicious flavors.
• Make it a Meal: Add cooked pasta, such as orzo or small shells, to the soup for a heartier meal.

Make-Ahead and Storage Instructions:

This Creamy Roasted Garlic Tomato Soup is a great make-ahead dish. You can roast the garlic and tomatoes up to 3 days in advance and store them in the refrigerator. The soup itself can be made up to 2 days in advance and stored in the refrigerator in an airtight container. Reheat gently over medium heat before serving.

To freeze the soup, allow it to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Other Recipes You Might Love:

If you’re a fan of comforting and flavorful soups, here are a few other recipes you might enjoy:

• Broccoli Cheese Soup: A creamy and cheesy classic that’s perfect for a cold day.
• Creamy Baked Potato Soup: A hearty and satisfying soup that’s loaded with flavor.

And if you’re looking for more ways to incorporate garlic into your meals, be sure to check out these recipes:

• Garlic Parm Cheeseburger Bombs: A fun and flavorful appetizer that’s perfect for game day.
• Crockpot Garlic Parmesan Chicken & Potatoes: An easy and delicious dump dinner that’s perfect for busy weeknights.
• Crockpot Garlic Parmesan Chicken: Another incredibly easy and flavorful chicken recipe that’s perfect for a comforting meal.

Why This Recipe Works: The Science Behind the Flavor

Beyond the deliciousness, there’s a real science behind why this Creamy Roasted Garlic Tomato Soup is so incredibly flavorful. Let’s break it down:

• Maillard Reaction: Roasting the garlic and tomatoes triggers the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs when food is heated. This reaction is responsible for the browning and the development of complex flavors. Think of it as unlocking hidden depths of deliciousness!
• Caramelization: Roasting also caramelizes the natural sugars in the tomatoes and garlic, further enhancing their sweetness and creating a rich, complex flavor profile.
• Infusion of Flavors: Simmering the soup allows the flavors of the roasted garlic, tomatoes, herbs, and vegetables to meld together and create a harmonious blend of deliciousness.
• Creamy Texture: The addition of heavy cream (or coconut cream) adds a luxurious creaminess that balances the acidity of the tomatoes and creates a satisfying mouthfeel.

A Note on Tomato Acidity:

Tomatoes, while delicious, can sometimes be quite acidic. This acidity can be particularly noticeable in tomato soup. Here are a few tips for reducing the acidity in your Creamy Roasted Garlic Tomato Soup:

• Add a Pinch of Sugar: A small amount of sugar can help to balance the acidity of the tomatoes. Start with 1/2 teaspoon and add more to taste.
• Use Carrots: Carrots are naturally sweet and can help to counteract the acidity of the tomatoes.
• Add Baking Soda: A tiny pinch of baking soda (about 1/8 teaspoon) can also help to neutralize the acidity. Be careful not to add too much, as it can affect the flavor of the soup.
• Use High-Quality Tomatoes: As mentioned earlier, the quality of your tomatoes will impact the flavor of the soup. Opt for ripe, flavorful tomatoes, as they tend to be less acidic.

Making soup is a journey of flavor, so don’t be afraid to experiment and find what works best for your taste buds!

Conclusion: Your New Go-To Tomato Soup Recipe

There you have it – my absolute favorite Creamy Roasted Garlic Tomato Soup recipe! It’s comforting, flavorful, and surprisingly easy to make. Forget the canned stuff; once you taste this homemade version, you’ll never go back. With its rich, roasted flavors and creamy texture, this soup is sure to become a family favorite. So grab your ingredients, preheat your oven, and get ready to experience tomato soup perfection. I promise, you won’t be disappointed!

Best Ever Garlic Tomato Soup

Amelia

Experience tomato soup like never before with this recipe that roasts garlic and tomatoes to bring out their natural sweetness and depth of flavor. The addition of cream creates a symphony of deliciousness that’s simply irresistible and comforting, perfect for a chilly day.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Main Course, Soup

Cuisine American, Italian-Inspired

Servings 6

Calories 300 kcal

Equipment

• Oven
• Baking sheets
• Parchment paper
• Large pot or Dutch oven
• Blender or immersion blender
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Foil

Ingredients

  

• 2 heads of garlic
• 2 pounds ripe tomatoes Roma or on-the-vine
• 2 tablespoons olive oil, plus more for drizzling
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth or chicken broth
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and freshly ground black pepper to taste
• ½ cup heavy cream or coconut cream
• Fresh basil leaves, for garnish optional
• Parmesan cheese, grated, for garnish optional
• 1 teaspoon sugar optional, to balance acidity

Instructions

 

• Preheat oven to 400°F (200°C). Slice off the top of each garlic head, exposing the cloves. Drizzle with olive oil, wrap in foil, and roast for 40-45 minutes, or until the cloves are soft and fragrant.
• While the garlic is roasting, core and halve the tomatoes. Place them cut-side up on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and roast for 30-40 minutes, or until softened and slightly caramelized.
• In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
• Once the garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins into the pot with the vegetables. Add the crushed tomatoes, dried oregano, and dried basil. Stir well to combine.
• Pour in the vegetable broth (or chicken broth) and bring the mixture to a simmer. Add the roasted tomatoes. Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld together.
• Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot. Be careful when blending hot liquids.
• Return the blended soup to the pot. Stir in the heavy cream (or coconut cream) and heat through gently. Do not boil. Taste and adjust seasonings as needed. Add a pinch of sugar to balance the acidity if needed.
• Ladle the soup into bowls. Garnish with fresh basil leaves and grated Parmesan cheese, if desired. Serve immediately.

Notes

For a richer flavor, use chicken broth instead of vegetable broth. To make this soup vegan, substitute coconut cream for heavy cream. Soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. For a spicier kick, add a pinch of red pepper flakes while simmering. If the soup is too acidic, add a pinch of baking soda.