Transform fresh tomatoes into a rich and comforting Creamy Roasted Tomato and Garlic Soup by caramelizing them in the oven with onion, garlic and herbs. Blend the roasted vegetables with cottage cheese to create an irresistibly smooth and creamy texture while adding extra protein without the heaviness of cream. Finish each bowl with fresh basil and a drizzle of olive oil for an easy homemade soup that pairs perfectly with crusty bread or a gooey grilled cheese sandwich.
Recipe at a glance
- Recipe: Creamy Roasted Tomato and Garlic Soup
- Total cooking time: 1 hour 10 minutes
- Servings: 6 servings
- Preparation: Roast fresh tomatoes and garlic until caramelized, then blend everything until smooth and creamy.
- Flavour: Enjoy a rich, savoury tomato flavour balanced by mellow roasted garlic and aromatic herbs.
- Texture: Blend the soup with cottage cheese for a velvety finish and added protein.
- Difficulty: Prepare this beginner-friendly soup with only a few simple steps.
- Serving: Pair it with grilled cheese, toasted bread or a fresh green salad for a comforting meal.
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Ingredients
Find below the list of ingredients I used to make my Creamy Roasted Tomato and Garlic Soup recipe.
- Fresh tomatoes (all sorts and sizes)
- Yellow Onions
- Garlic Heads
- Olive Oil
- Salt & pepper
- Dry Oregano
- Chicken Broth
- Cottage Cheese
- Balsamic Vinegar
- Fresh Basil
See recipe card for quantities.
Substitutions and Variations
Adapt this Roasted Tomato and Garlic Soup to suit the ingredients you have on hand or the flavour you want to create.
Ingredient Substitutions
- Tomatoes: Use any combination of Roma, plum, field, cherry or grape tomatoes, as long as you have approximately 2 kg in total. Roma tomatoes will produce a thicker soup, while juicier varieties may require less broth.
- Yellow onion: Replace it with a white or red onion, or use three large shallots for a milder flavour.
- Fresh garlic: Substitute 10–12 peeled garlic cloves for the two whole heads. Place the cloves in a small foil packet with a drizzle of olive oil before roasting.
- Cottage cheese: Replace it with an equal amount of ricotta for a similarly creamy texture. Alternatively, use ½–1 cup of heavy cream, coconut milk or plain Greek yogurt, adding it after the soup has been blended.
- Chicken broth: Use vegetable broth to keep the soup vegetarian. Choose a low-sodium broth so you can adjust the seasoning after blending.
- Dried oregano: Substitute Italian seasoning, dried basil or fresh thyme according to your preference.
- Balsamic vinegar: Replace it with a small squeeze of lemon juice or red wine vinegar to brighten the finished soup.
Recipe Variations
- Tomato basil soup: Blend a generous handful of fresh basil into the finished soup, reserving a few leaves for garnish.
- Roasted red pepper: Roast one or two seeded red bell peppers with the tomatoes for additional sweetness and a deeper colour.
- Spicy tomato soup: Add ¼–½ teaspoon of red pepper flakes to the vegetables before roasting, or finish the soup with chili oil.
- Smoky tomato soup: Season the vegetables with ½ teaspoon of smoked paprika before roasting.
- Thicker soup: Begin with only 1½ cups of broth, then add more until the soup reaches your preferred consistency.
- Thinner soup: Blend in additional broth, ¼ cup at a time, until the desired consistency is reached.
How to make Creamy Roasted Tomato and Garlic Soup
- Arrange the halved tomatoes, cherry tomatoes and onion wedges in a single layer on two lined baking sheets. Drizzle with olive oil and season with salt, pepper and oregano. Cut the tops from the garlic heads, drizzle them with oil and wrap them in foil.
- Roast at 425°F (220°C) for 40–50 minutes, rotating the baking sheets halfway through. The tomatoes should be soft, juicy and lightly caramelized around the edges. Let cool for 10 minutes.
- Blend the cottage cheese with ½ cup of broth until smooth. Add the roasted vegetables and their juices, squeeze in the roasted garlic cloves. Blend until completely smooth.
- Pour the blended soup into a large pot and pour in the remaining broth. and warm gently over medium-low heat. Stir in the balsamic vinegar, taste and adjust with additional salt, pepper or broth as needed.
Storing the Tomato and Garlic Soup
Allow the Roasted Tomato and Garlic Soup to cool completely before transferring it to an airtight container. Refrigerate the soup for up to four days, or freeze it in freezer-safe containers for up to three months, leaving a little room for expansion. Thaw frozen soup overnight in the refrigerator, then reheat it gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling the soup because the cottage cheese may separate, and add a splash of broth if needed to restore its smooth consistency.
You may also like
Discover another delicious combination of seasonal flavours in my Pumpkin Tomato Soup, which blends creamy pumpkin with a savoury tomato base. Revisit the classic version with my original Roasted Tomato and Garlic Soup. Turn soup into a heartier meal with a comforting bowl of Italian Meatball Soup. Dig into my satisfying Beef and Rice Soup for another cozy dinner idea. Serve up my creamy French Onion Chicken Pasta when you’re craving rich comfort food in pasta form.
Recipe
Creamy Roasted Tomato and Garlic Soup
Equipment
- High-power blender
- 2 Large Sheet Pans
Ingredients
- 1.8 kg Fresh Tomatoes cored and halved
- 2 medium Yellow Onions peeled and roughly chopped
- 2 heads Garlic
- 3 tablespoon Olive Oil
- 1½ teaspoon Fine Sea Salt
- ½ teaspoon Ground Pepper
- 1 teaspoon Dry Oregano
- 500 ml Chicken Broth 2 cups
- 225 grams Cottage Cheese 1 cup
- 1 tablespoon Balsamic Vinegar
- 2 tablespoon Fresh Basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
- Divide the halved tomatoes and onions between the prepared baking sheets. Keep the tomatoes in a single layer, placing them cut-side up.
- Cut enough from the top of each garlic head to expose the cloves. Place each head on a piece of aluminum foil, drizzle with approximately 1 teaspoon of the olive oil and wrap tightly.
- Drizzle the remaining olive oil over the tomatoes and onion. Sprinkle with 1¼ teaspoons of the salt, the pepper and oregano.
- Place one wrapped garlic head on each baking sheet. Roast for 30–35 minutes, rotating the pans and switching their positions halfway through. The tomatoes should be softened and lightly caramelized around the edges.
- Remove the vegetables from the oven. Carefully open the garlic packets and allow everything to cool for about 10 minutes.
- Add the cottage cheese and ½ cup (125 mL) of the broth to a high-powered blender. Blend until completely smooth.
- Add the roasted tomatoes, onion and any juices from the pans. Squeeze the softened garlic cloves from their skins and add them to the blender.
- Remove the blender’s centre lid cap to allow steam to escape, cover the opening loosely with a folded kitchen towel and blend until smooth. Work in batches if necessary.
- Pour the soup into a large pot and add the remaining 1½ cups (375 mL) broth. Heat gently over medium-low heat, stirring occasionally. Avoid bringing it to a hard boil.
- Stir in 1 teaspoon of balsamic vinegar and the remaining ¼ teaspoon salt. Taste and add more balsamic vinegar, salt or broth as needed.
- Ladle into bowls and garnish with fresh basil, cracked black pepper, and a drizzle of olive oil.
