Variation
Vegan: Substitute coconut milk or cashew cream for the heavy cream and use olive oil instead of butter.
Dinner · Soup · Lunch · American
Tomato Soup With Roasted Garlic Cloves
This comforting tomato soup features a deep, savory base of slow-roasted garlic and fire-roasted tomatoes finished with a touch of heavy cream.
Prep
10 min
Cook
35 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Roast the Garlic
- 1
Aromatic Preparation
Preheat your oven to 200°C (400°F). Place the garlic head on a small piece of foil, drizzle with olive oil, and wrap tightly.
Tip: Ensure the foil is sealed well to steam the garlic so it becomes tender without burning.
- 2
Roasting Time
Roast for 30 to 35 minutes until the cloves are golden brown and soft. Squeeze the cloves out of the skins once cool enough to handle.
Tip: You can do this step up to 3 days in advance to save time.
How to Make Tomato Soup With Roasted Garlic Cloves
Total time: 45 min · Yields 4 servings
- 1
Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 5 to 7 minutes until translucent and soft, but not browned.
- 2
Build the Flavor Base
Stir in the tomato paste and the roasted garlic cloves. Use a wooden spoon to mash the garlic into the onions, then add the dried oregano and red pepper flakes, cooking for 1 minute until fragrant.
- 3
Simmer the Tomatoes
Pour in the fire-roasted tomatoes and the vegetable stock. Bring the mixture to a gentle boil, then reduce the heat to low and simmer, uncovered, for 15 minutes to allow the flavors to meld.
- 4
Blend for Smoothness
Remove the pot from the heat. Using an immersion blender, process the soup until completely smooth. If you prefer a rustic texture, leave a few small chunks of tomato.
- 5
Finish with Cream
Return the pot to low heat. Stir in the heavy cream and season generously with salt and black pepper. Warm through for 2 minutes but do not let it reach a hard boil.
Chef's Tips
- For an extra silky texture, pour the blended soup through a fine-mesh sieve before adding the cream.
- If the soup tastes too acidic, add a half teaspoon of sugar to balance the brightness of the tomatoes.
- Fire-roasted tomatoes provide a smoky depth that standard canned tomatoes lack.
What to Serve with Tomato Soup With Roasted Garlic Cloves
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Classic sourdough grilled cheese sandwich
- Fresh focaccia with rosemary
- A crisp arugula salad with lemon vinaigrette
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Spicy: Increase the red pepper flakes to 1 teaspoon and add a dash of hot sauce.
Variation
Herby: Stir in 1/4 cup of fresh chiffonade basil right before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop. This soup freezes well for up to 3 months, though the texture is best if the cream is added after thawing and reheating.
Further reading
Frequently asked questions
Can I make tomato soup without a blender?
Yes, you can use a potato masher for a chunky version, though the roasted garlic cloves will be more noticeable in the final texture.
What is the best type of tomato for this tomato soup?
Canned fire-roasted tomatoes are recommended for their consistent flavor and smoky notes, which complement the roasted garlic perfectly.
How do I prevent the cream from curdling in the soup?
Always add the cream at the very end over low heat and avoid letting the soup come to a vigorous boil once the dairy is incorporated.
Can I use fresh tomatoes instead of canned?
Yes, but you will need to roast about 1.5 kg of fresh Roma tomatoes with the garlic first to achieve the same concentrated flavor.
Is this tomato soup gluten-free?
As written, this recipe is naturally gluten-free, but always double-check your vegetable stock and tomato paste labels for hidden additives.
Why roast the garlic cloves separately?
Roasting garlic in its skin caramelizes the sugars, creating a sweet, nutty flavor that is impossible to achieve by just sautéing chopped garlic.
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