A cozy, comforting bowl of roasted tomato garlic soup is just what you need on a chilly day. With deeply caramelized tomatoes, mellow roasted garlic, and a velvety finish, this soup brings comfort and flavor in every spoonful. Whether you’re craving a light lunch or the perfect side to your grilled cheese, this easy-to-make recipe promises satisfaction and warmth. It’s the kind of dish that warms your hands, your heart, and your kitchen — all at once.

I still remember the first time I made this on a rainy afternoon. The scent of roasted garlic and bubbling tomatoes filled my home, and with one spoonful, I was hooked. Ever since, it’s been a go-to whenever I need a little edible hug in a bowl.

Why You’ll Love This Recipe

This soup isn’t just another tomato soup — it’s a flavor-packed, soul-soothing classic that you’ll find yourself coming back to again and again. Here’s what makes it a standout:

Deep, Rich Flavors from Roasting

Let’s be real — the roasting is where the magic happens.

The tomatoes get sweet, slightly smoky, and caramelized around the edges.
Garlic goes from pungent to mellow, buttery, and almost nutty when roasted.
Roasting brings depth and richness that you just can’t get from boiling or canned soup alone.

Tip: Don’t skip the step of roasting the garlic in foil — it’s what makes the soup sing.

Pantry-Friendly Ingredients

No need for fancy ingredients or a last-minute grocery run.

Tomatoes, garlic, onion, broth, and olive oil – the essentials are likely already in your kitchen.
Optional add-ins like cream, fresh basil, or red pepper flakes give it extra flair if you have them on hand.

It’s the kind of recipe that’s easy to pull off on a whim, which makes it perfect for busy weeknights or lazy Sundays.

Easy & Foolproof

Whether you’re a seasoned cook or a soup-making newbie, this recipe is designed to be:

Straightforward – minimal steps, no complicated techniques.
Flexible – roast, blend, simmer. Done.
Beginner-approved – no culinary school required!

You don’t even need a fancy blender. A hand blender or regular food processor will do the trick just fine.

Flexible & Customizable

Want to make it spicy? Creamy? Vegan? You’re in control.

Add a splash of cream for a richer texture.
Skip the dairy for a vegan version — it’s still incredibly satisfying.
Toss in red pepper flakes for a bit of heat.
Swap in roasted red peppers or carrots for a little sweetness.

This soup is forgiving and welcomes your personal touches with open arms.

Ingredients

Before we dive into the cozy ritual of roasting and blending, let’s talk ingredients. The beauty of this roasted tomato garlic soup is that it leans on everyday staples — yet the results are anything but ordinary. Think bold flavor with minimal fuss.

Whether you’re cooking from a well-stocked pantry or grabbing a few things on your next grocery run, here’s everything you’ll need:

Full List of Ingredients

2 lbs ripe tomatoes – The true stars of the dish. Roma or plum tomatoes work best. Roasting brings out their natural sweetness and adds a subtle smokiness that canned tomatoes just can’t compete with.
1 whole garlic bulb – Roasting the garlic transforms it from sharp and pungent to mellow, buttery, and slightly sweet. A flavor game-changer!
1 large onion – Adds depth and balance to the overall flavor. When roasted, it becomes soft and just a little caramelized.
3 tablespoon olive oil – Used to coat the vegetables for roasting, it brings richness and helps everything brown beautifully.
3 cups vegetable broth (or chicken broth) – The flavorful base that binds everything together. Choose low-sodium if you prefer to control the salt.
1 teaspoon dried thyme (or a few sprigs of fresh thyme) – Brings in earthy, herbal notes that complement the tomatoes.
1 teaspoon dried basil (or a handful of fresh basil leaves) – A classic pairing with tomato that adds a hint of sweetness and warmth.
½ teaspoon crushed red pepper flakes (optional) – For just a whisper of heat. You can totally leave this out or crank it up depending on your spice preference.
Salt & freshly ground black pepper – Don’t underestimate the power of seasoning. Taste and adjust as you go.
¼ cup heavy cream (optional) – This is for those who love a creamy, velvety finish. It’s optional, but oh-so-good.
Fresh basil or parsley – For garnish. A final sprinkle of green makes it look as good as it tastes.

Pro Tip: If you’ve got some cherry tomatoes hanging around, throw them in too! The variety in size and sweetness adds a beautiful complexity to the flavor.

How to Make Roasted Tomato Garlic Soup

You don’t need to be a professional chef to make something that tastes like it came from a cozy café. This method is simple, forgiving, and incredibly rewarding — perfect for a chilly evening when you just want something warm, rich, and made with love.

Step-by-Step Instructions

Preheat the oven to 400°F (200°C).
This is the key to caramelizing those tomatoes and mellowing the garlic.
Arrange the vegetables for roasting.
- Halve the tomatoes and place them cut-side up on a baking sheet.
- Quarter the onion and nestle the pieces among the tomatoes.
Prep the garlic bulb.
- Slice the very top off the bulb to expose the cloves.
- Drizzle it with a little olive oil, then wrap it in foil like a little gift.
- Place it right on the baking sheet with the other veggies.
Drizzle with olive oil, season, and roast.
- Drizzle the tomatoes and onions with olive oil.
- Sprinkle with salt and pepper.
- Roast everything for 30–35 minutes, or until the edges of the tomatoes are lightly charred and the garlic is tender when squeezed.
Blend the base.
- Carefully remove the garlic from the foil and squeeze the soft cloves into a blender.
- Add the roasted tomatoes and onions.
- Pour in the broth, thyme, basil, and red pepper flakes (if using).
- Blend until smooth and creamy.
Don’t have a high-speed blender? An immersion blender or regular food processor works too — just blend in batches if needed.
Simmer the soup.
- Pour the blended soup into a large saucepan.
- Simmer gently over medium heat for 10–15 minutes to let all those beautiful flavors meld together.
Add the cream (optional).
- Stir in the heavy cream just before serving for a richer, more velvety finish.
- Taste and adjust the seasoning if needed.
Serve it up!
- Ladle the soup into bowls.
- Top with fresh basil or parsley.
- Add a side of crusty bread, grilled cheese, or even a swirl of olive oil if you're feeling fancy.

What to Serve with This Recipe

A bowl of roasted tomato garlic soup is pretty delightful all on its own — but pair it with the right side, and you’ve got a meal that feels like a warm hug. Whether you're feeding guests or enjoying a solo lunch, these cozy companions turn soup into something extra special.

Suggested Pairings

Grilled Cheese Sandwich
The ultimate duo. Crisp, buttery bread and melty cheese are just begging to be dipped into your soup.
Crusty Sourdough or Baguette
Perfect for soaking up every last bit. Toast the slices with a brush of garlic butter for bonus flavor.
Caesar or Arugula Salad
A bright, zippy salad adds contrast and a fresh crunch to your cozy bowl of soup.
A Chilled White Wine or Warm Herbal Tea
Pair it with a crisp sauvignon blanc, or sip on chamomile tea for full comfort mode.

Variations and Substitutions

This recipe is wonderfully adaptable, and you can tweak it to suit your cravings or dietary needs without compromising on comfort.

Vegan Option

Skip the cream, or swap it with coconut cream or blended cashew cream for that same dreamy texture — 100% plant-based and still delicious.

Extra Creamy Version

If you love richness, double the cream or stir in a small knob of butter at the end. It melts in and makes everything silkier.

Spicy Kick

Amp up the heat with more red pepper flakes, or toss in a roasted chili pepper before blending.

Smoky Tomato Garlic Soup

Add ½ teaspoon smoked paprika or swap in fire-roasted tomatoes to deepen the flavor with a subtle smokiness.

Roasted Red Pepper Twist

Roast a red bell pepper along with your tomatoes for a hint of sweetness and vibrant color.

Storage Instructions

Let’s be honest — this soup tastes even better the next day. Here’s how to store it safely and enjoy it later without losing that delicious flavor.

Room Temperature Storage

It’s best not to leave this soup out too long. Refrigerate within 2 hours to keep it fresh and safe.

Refrigeration Tips

Store leftovers in an airtight container in the fridge.
It’ll stay fresh for up to 5 days and reheats beautifully on the stove or in the microwave.

Freezing Instructions

Freeze in freezer-safe containers or silicone soup cubes.
It’ll keep for up to 3 months.
When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop.

Recipe Tips and Tricks

To help you get that perfect pot of soup every single time, here are some go-to tips from my kitchen to yours:

Use ripe, in-season tomatoes for the fullest, richest flavor.
Don’t rush the roasting — let the tomatoes and garlic caramelize slowly. That’s where the depth comes from.
Blend in batches if needed, especially if your blender doesn’t handle hot liquids well.
For a chunkier texture, only blend half the soup and stir the rest in.
Fresh herbs > dried herbs, when you’ve got them! They brighten the whole dish.
Add a pinch of sugar if your tomatoes are a little too acidic.
Want to add protein? Stir in cooked white beans or red lentils for a hearty twist.

Related Recipes

If you loved this roasted tomato garlic soup, you might also enjoy:

Creamy Cheddar Cauliflower Roasted Garlic Soup Recipe – A cheesy, cozy twist on roasted veggie soup.
French Onion Soup Recipe – Deeply savory and rich, perfect for soup nights.
Garlic Parmesan Chicken and Potatoes – A hearty pairing for this soup.
Moroccan Sweet Potato Soup with Chickpeas – A flavorful, spiced vegan soup.

FAQs

These quick Q&As are based on what soup-lovers are asking most often online.

Can I make this soup without a blender?

Absolutely! A hand blender works great, or you can mash it with a fork or potato masher for a more rustic texture.

Can I use canned tomatoes instead of fresh?

Yes! Whole peeled or fire-roasted canned tomatoes work in a pinch. Just be sure to drain them slightly if they’re very watery.

Can I make this ahead of time?

Definitely. In fact, it tastes even better the next day. Make it up to 2 days in advance and reheat when ready.

Is this soup vegan?

It can be! Just skip the cream or use a dairy-free alternative like coconut milk or cashew cream.

What type of tomatoes are best?

Roma, plum, or vine-ripened are perfect. Try to avoid cherry tomatoes, as they don’t roast quite the same way.

Conclusion

There’s something so heartwarming about making a batch of roasted tomato garlic soup from scratch. It’s simple, soulful, and packed with flavor that only gets better as it simmers. From the caramelized tomatoes to the soft roasted garlic, this recipe is a celebration of comforting, everyday ingredients done right.

Whether you serve it with your favorite grilled sandwich or sip it slowly by the window on a rainy day, this soup is pure cozy bliss in a bowl.