Roasted Tomato Garlic Soup – The Coziest Fall & Winter Comfort Dish

Roasted Tomato Garlic Soup – The Coziest Fall & Winter Comfort Dish

from recipeservice.net
50 min

If you’re craving a warm, comforting, and deeply flavorful soup that tastes like it came straight from a rustic café, this Roasted Tomato Garlic Soup is the perfect recipe for you. It’s fresh, velvety, aromatic, and packed with rich flavors created through the simple magic of roasting. Unlike canned tomato soups that taste flat or overly acidic, roasting fresh tomatoes with onions and a whole head of garlic transforms them into something incredible. The tomatoes become naturally sweet and caramelized, the garlic turns buttery and mellow, and the onions develop a deep golden richness. Together, they create a base that feels luxurious even before you add the broth or cream. This soup has the perfect balance of sweetness, warmth, and herbal depth, thanks to dried basil, thyme, and just the right amount of red pepper flakes. A splash of heavy cream adds smoothness without making the soup heavy. It’s cozy, nourishing, and deeply satisfying — the kind of recipe that warms your hands, heart, and soul. It’s ideal for chilly fall evenings, winter comfort meals, rainy days, cozy Sunday dinners, or simply when you want something fresh and homemade. Pair it with grilled cheese, toasted sourdough, garlic croutons, or even enjoy it plain. No matter how you serve it, this soup is a masterpiece of simple ingredients layered with big flavor.

Ingredients

  • 2 lbsripe tomatoes (roma, vine, or cherry, halved)
  • 1whole garlic bulb
  • 1 largeonion (cut into wedges)
  • fresh basil or parsley for garnish
  • 1 tspdried basil
  • 1 tspdried thyme
  • ½ tspred pepper flakes
  • freshly ground black pepper
  • 3 cupsvegetable broth
  • 3 tbspolive oil
  • ¼ cupheavy cream

Directions

Step 1: prep the tomatoes and garlic

  1. 1

    Preheat your oven to 425°F (220°C).

  2. 2

    Slice tomatoes in half and spread them onto a baking sheet.

  3. 3

    Cut the top off the garlic bulb, drizzle with olive oil, wrap completely in foil, and place on the tray.

  4. 4

    Scatter onion wedges around the tomatoes.

  5. 5

    Drizzle everything with olive oil, then season with salt and black pepper.

Step 2: roast the vegetables

  1. 1

    Roast for 25–30 minutes or until:

  2. 2

    Tomatoes burst and caramelize

  3. 3

    Garlic becomes buttery and soft

  4. 4

    Onion edges turn golden

  5. 5

    This step is key — it creates that deep, rich roasted flavor.

  6. 6

    Step 3: Transfer to the Pot

  7. 7

    Place roasted tomatoes and onions into a large pot.

  8. 8

    Squeeze the softened garlic cloves out of the bulb and into the pot.

  9. 9

    Add:

  10. 10

    Dried basil

  11. 11

    Dried thyme

  12. 12

    Red pepper flakes

  13. 13

    Sauté lightly for 2 minutes to bloom the spices.

Step 4: add broth

  1. 1

    Pour in vegetable broth.

  2. 2

    Stir everything together.

  3. 3

    Simmer for 10 minutes to blend the flavors.

Step 5: blend until creamy

  1. 1

    Use an immersion blender in the pot

  2. 2

    —or carefully transfer to a regular blender—

  3. 3

    Blend until smooth, creamy, and velvety.

  4. 4

    Taste and adjust:

  5. 5

    Salt

  6. 6

    Pepper

  7. 7

    Herbs

Step 6: add heavy cream

  1. 1

    Stir in the heavy cream.

  2. 2

    Simmer gently for 2–3 minutes more.

  3. 3

    Do not boil hard — low heat keeps the cream smooth.

Step 7: garnish and serve

  1. 1

    Ladle into warm bowls.

  2. 2

    Top with:

  3. 3

    Fresh basil or parsley

  4. 4

    Cracked black pepper

  5. 5

    A swirl of cream

  6. 6

    A drizzle of olive oil

  7. 7

    Serve with garlic bread, croutons, or grilled cheese.