Quick Roasted Tomato Garlic Soup Recipe

Roasting the tomatoes and garlic first brings out their natural sweetness and creates layers of rich, caramelized flavor that you just can’t get from a can.

My Tomato Garlic Soup comes together in about an hour, and most of that time is hands-off while the oven does the work. The combination of tender roasted vegetables, aromatic herbs, and a swirl of cream turns simple ingredients into something that tastes like it took all day.

What makes this Roasted Tomato Garlic Soup a keeper for years to come

I love how this recipe lets the tomatoes shine without masking their natural brightness with too many competing flavors. The roasting process concentrates their sweetness and adds a subtle smokiness that makes every spoonful satisfying.

This Tomato Garlic Soup works beautifully whether you’re serving it as a quick weeknight dinner or making a big batch to freeze for later. It pairs with everything from grilled cheese to garlic bread, and it’s one of those recipes that actually tastes better the next day.

I also appreciate how forgiving this soup is—you can adjust the cream, add more garlic, or dial up the red pepper flakes depending on your mood. It’s flexible enough to become your own signature version while still delivering that classic tomato soup comfort every single time.

If you’re craving more cozy soups with bold, roasted flavors, my Creamy Roasted Butternut Squash Soup uses the same roasting technique to bring out natural sweetness. Both recipes share that same silky texture and warming quality that makes them perfect for cooler weather or whenever you need something comforting.

Everything you need for the perfect Roasted Tomato Garlic Soup

• 5 lbs. Roma tomatoes, stemmed and quartered (plum tomatoes work well too)
• 1 medium white onion, chopped (yellow onion is a great substitute)
• 8 cloves garlic, smashed (use the flat side of a knife or the bottom of a glass)
• ¼ cup olive oil (extra virgin adds more depth)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 cups chicken broth (vegetable broth works if you want to keep it vegetarian)
• 2 teaspoons sugar (helps balance the acidity of the tomatoes)
• ¼ teaspoon red pepper flakes (adjust to your heat preference)
• ½ cup heavy cream (adds silky richness)
• Fresh basil leaves, optional (for garnish)
• Crumbled feta cheese, optional (adds a tangy finish)

My Method for Roasted Tomato Garlic Soup

1. Preheat your oven to 425°F and line a large baking sheet with aluminum foil for easy cleanup.
2. Spread the quartered tomatoes, chopped onion, and smashed garlic cloves on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and gently toss everything to coat evenly.
3. Roast for 30-40 minutes, or until the tomatoes are very soft and starting to caramelize at the edges. The kitchen will smell incredible at this point.
4. Transfer the roasted tomato mixture to a large pot on the stove over medium-high heat. Stir in the chicken broth, sugar, and red pepper flakes.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to let the flavors meld together.
6. Use an immersion blender to puree the soup directly in the pot until completely smooth, or carefully transfer the mixture in batches to a countertop blender. If using a blender, be cautious with the hot liquid and blend with the lid slightly vented.
7. Return the pureed soup to the pot (if you used a blender) and stir in the heavy cream until well combined.
8. Taste and adjust seasoning as needed, then serve hot with fresh basil leaves and crumbled feta cheese if desired.

My kitchen secrets for getting this Roasted Tomato Garlic Soup just right

I always roast the tomatoes until they start to get slightly charred in spots—that caramelization adds a depth of flavor that makes this soup taste restaurant-quality. Don’t rush the roasting time, even if the tomatoes look soft earlier than expected.

If you find the soup too acidic after blending, add an extra teaspoon of sugar rather than more cream. The sugar balances the natural tartness of the tomatoes without making the soup overly rich or heavy.

I’ve learned that leaving the tomato skins on adds a bit of texture and doesn’t affect the smoothness after blending. If you prefer an ultra-silky consistency, you can strain the soup through a fine-mesh sieve after pureeing, but I rarely bother with that extra step.

How I love to share this Roasted Tomato Garlic Soup

I serve this soup with thick slices of crusty garlic bread or a classic grilled cheese sandwich for the ultimate comfort meal. The combination of warm soup and crispy, buttery bread is something my family requests on repeat.

This Tomato Garlic Soup also works beautifully as a starter for dinner parties or holiday meals. I’ll sometimes garnish each bowl with a drizzle of olive oil, fresh basil, and a sprinkle of feta to make it feel a bit more special.