Is there anything more comforting than a warm bowl of tomato soup on a crisp autumn day? This isn’t your average can-of-soup situation, though. We’re talking about a from-scratch Creamy Roasted Garlic Tomato Soup that’s rich, velvety, and packed with a deep, caramelized sweetness you only get from roasting the ingredients first. It’s a hug in a bowl, transforming simple pantry staples into something truly special. Honestly, once you try the homemade version, it’s hard to go back.
Why You’ll Love This
You’ll love this recipe because it turns basic recipes everyone should know into something extraordinary with minimal fuss. The roasting does the heavy lifting, filling your kitchen with an incredible aroma and building layers of flavor. It’s one of those easy autumn soup dishes that feels fancy but is actually incredibly approachable. Plus, it’s the perfect fall soup recipe inspiration for a quick weeknight dinner or a cozy weekend lunch. So good.
Ingredients
- 3 lbs ripe Roma tomatoes, halved (for the best flavor and less water content)
- 1 large head of garlic (to mellow the sharpness and create a sweet, nutty base)
- 1 large yellow onion, roughly chopped (for a sweet, savory foundation)
- 2 tbsp olive oil, plus more for drizzling (to roast the vegetables to perfection)
- 4 cups vegetable broth (to create the soup’s liquid base)
- 1/2 cup heavy cream (for that luxurious, creamy texture)
- 2 tbsp balsamic vinegar (adds a touch of acidity and depth instead of wine)
- 1 tsp dried basil (for that classic herby flavor)
- 1/2 tsp dried oregano (adds a warm, earthy note)
- 1 tsp brown sugar (to balance the acidity of the tomatoes)
- Salt and freshly ground black pepper (to taste)
Step by Step Method
- Preheat your oven to 400°F (200°C). On a large, rimmed baking sheet, arrange the halved tomatoes (cut-side up), chopped onion, and the whole head of garlic. Drizzle everything generously with olive oil and season with a big pinch of salt and pepper.
- Roast for 40-45 minutes, or until the tomatoes and onions are tender and have some beautifully caramelized, slightly charred edges.
- Let the roasted veggies cool slightly. Once the garlic is cool enough to handle, squeeze the soft, fragrant cloves out of their papery skins into a blender.
- Add the roasted tomatoes and onions to the blender, along with any juicy bits from the pan. Pour in the vegetable broth and balsamic vinegar. Blend on high until the mixture is completely smooth.
- Carefully pour the pureed soup into a large pot or Dutch oven and place it over medium heat. Stir in the dried basil, oregano, and brown sugar. Let it simmer gently for 10-15 minutes to let the flavors meld together.
- Reduce the heat to low and stir in the heavy cream. Warm it through for another 2-3 minutes, but avoid bringing it to a boil once the cream is added. Give it a taste and season with more salt and pepper if it needs it. Serve immediately!
Pots Recipes for Easy Cooking
Using the right pot makes all the difference for pots recipes like this one. A good, heavy-bottomed Dutch oven is my absolute favorite kitchen workhorse. It distributes heat so evenly, which prevents any scorching when you’re simmering your soup. But don’t worry if you don’t have one! Any large, sturdy soup pot will get the job done. The key is to have a vessel that’s large enough to hold everything comfortably so you can stir without making a mess.
Creative Variations
This soup is a fantastic canvas for your own creativity! For a little kick, add a pinch of red pepper flakes when you add the other dried herbs. If you have fresh basil on hand, stir in a handful of chopped leaves at the very end for a bright, fresh flavor. To make it dairy-free, simply swap the heavy cream for full-fat coconut milk. And for a protein boost, try stirring in a can of drained and rinsed white beans before you puree everything. The possibilities for easy autumn soup ideas are endless!
Serving Ideas & Pairings
The classic pairing is, of course, a gooey grilled cheese sandwich for dipping—it’s a match made in heaven! But soup pairings meals can go beyond that. For a heartier meal, top a bowl with homemade garlicky croutons, a dollop of pesto, or even some shredded smoked turkey. Serving it alongside a simple kale salad or a crusty piece of garlic bread also makes for a completely satisfying lunch or light dinner. It’s truly one of the best autumn soup recipes for a reason.
Storage Tips
Let the soup cool completely before storing. It will keep in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months; just leave out the cream until you reheat it. I like to freeze individual portions for a quick future meal. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. If you frozen it without cream, this is when you’d stir it in after thawing and warming.
Doneness Test
You’ll know your vegetables are perfectly roasted when the tomato skins are wrinkly and pulling away from the flesh, and the onions and exposed garlic have deep golden-brown, caramelized spots. They should be so, so tender that they offer no resistance when pierced with a fork. After blending and simmering, the soup itself is done when it’s heated through and has thickened slightly. It should coat the back of a spoon nicely.
FAQs
- Can I use canned tomatoes instead? Absolutely! If fresh tomatoes aren’t in season, two 28-ounce cans of whole, fire-roasted tomatoes are a great shortcut. Just drain them slightly and skip the roasting step—sauté your onions and garlic in the pot first, then add the canned tomatoes and broth.
- My soup is a little too acidic. What can I do? This is a common fix! Just add another pinch of brown sugar or a teaspoon of butter to help round out and mellow the flavor. Taste and adjust until it’s just right for you.
- Do I need a high-powered blender? Not at all! A standard blender works perfectly fine. Just be careful when blending hot liquids—don’t fill the blender more than halfway, and hold the lid on firmly with a kitchen towel. An immersion blender right in the pot is another fantastic, easy option that minimizes cleanup.
This Creamy Roasted Garlic Tomato Soup is the ultimate comfort food that proves pot food doesn’t have to be difficult. It’s a simple, satisfying dish that’s sure to become a staple in your kitchen all season long.