Name: Roasted Tomato and Garlic Soup (with croutons!)
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: North American
Ingredients: 2lbs tomatoes (“meaty’ tomatoes are the best to use in this soup); 3 Garlic cloves, peeled and barely chopped, very rough chop (see notes); 2 tsp Italian seasoning (see notes); 2 tbsp Olive oil; 1 cup Chicken stock; 1/2c Heavy whipping cream; as desired, salt and pepper; FOR THE CROUTONS:; 1 small baguette; 1/3 c butter; 1/2 tsp parsley; Pinch of Italian seasoning; ¼ tsp garlic powder (optional)

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This Creamy Roasted Tomato and Garlic Soup is like comfort food extraordinaire, and let’s be real…it’s light years better than anything you’ll find in a can. Roasting the tomatoes and garlic first gives it a depth of flavor that’s “knock-your-socks-off” drool worthy.

If your garden gifted you with an amazing harvest like mine did last summer, this is the ultimate way to use those fresh tomatoes. Like my easy roasted cherry tomato spread, this recipe is a super easy, mostly hands-off recipe that delivers a beautiful, fragrant result every time.

Soup in a red soup bowl with a striped black and white napkin around it.

How to Roast Garlic and Tomatoes

De-seed and quarter your tomatoes.
Add the peeled garlic and seasoning to a baking dish.
Pour in a bit of olive oil and stir. Roast in the oven until you see some caramelization on the edges, which makes them easy to blend while keeping that roasted flavor.

How to Make the Tomato Soup

Place your roasted vegetables into a big pot over low heat and use an immersion blender to get a smooth consistency.
If your tomatoes didn’t have much juice and you want a thinner soup, just add some tomato juice or chicken broth until it’s as smooth as you like.
If you don’t have an immersion blender, you can use a standard one, but do it with ABSOLUTE CAUTION. The contents are hot! Blend in batches, remove the center of the lid, and cover the hole with a clean kitchen towel to catch any hot splashes.

A white immersion blender is blending up the soup.

The soup has been blended with the white immersion blender.

Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.

How to Make Your Tomato Soup Creamy

I love a nice creamy soup, don’t you? Making your tomato soup creamy is really easy and I think adding cream just makes it that much more indulgent, like my Tomato and Basil Soup.

You can add just a bit of heavy cream until you get the right creamy texture that you desire. You can do this right into your bowl allowing everyone to have a custom level of creaminess to their soup.

Tomato soup with herbs resting on the top.

The Perfect “Soup Toppers”

If you saw the photos, you know I served this with amazing-looking croutons. These are toasted baguette pieces and a great way to use up extra bread!

Cut the baguette into slices about the size of a piece of sandwich bread.
Mix herbs into butter and add a thick layer to each side of the bread. (Add red pepper flakes if you want a little spice!)
Place in a hot skillet for about 2 minutes per side until that butter melts and spreads into the bread.
If you want a different style, check out my full guide on How to Make Your Own Croutons!

🥗 What to Serve Along with Soup

Hearty Sliders & Sandwiches

A Grilled Cheese with Ham is the classic partner for this soup.
Try my Italian Sausage Meatball Sliders or Chicken Cordon Bleu Sliders for a yummy filling meal.
Salmon or tuna salad sandwiches are great too, or a crispy BLT, is also a fantastic choice.

Fresh Salads

Go with a Caesar or a House Vegetable salad.
A Chicken Berry Salad is a great addition if you want more protein.

❄️ Storing Leftovers

Fridge: Keep it in a container with a tight lid for up to 4 days.
Freezing: I don’t recommend freezing this specific soup because the cream may separate once thawed.

Still have tomatoes? Check out my Mediterranean Roasted Vine Tomatoes to use up the rest of that harvest!

The tomato soup has cream drizzled on top. There is a crouton sticking outside the soup, resting on the bowl.

Thank you so much for stopping by The Salty Pot today, and I hope you have a wonderful day! Please leave a STAR RATING and a comment below if you made this recipe and loved it!

~Joanne

Roasted Tomato and Garlic Soup (with croutons!)

Yield: 2-3 servings

Prep Time: 20 minutes

Total Time: 20 minutes

Creamy and delicious, this Roasted tomato and garlic soup hits the spot on a day where cooking and eating are light and easy!

Ingredients

2lbs tomatoes (“meaty’ tomatoes are the best to use in this soup)
3 Garlic cloves, peeled and barely chopped, very rough chop (see notes)
2 tsp Italian seasoning (see notes)
2 tbsp Olive oil
1 cup Chicken stock
1/2c Heavy whipping cream
as desired, salt and pepper
FOR THE CROUTONS:
1 small baguette
1/3 c butter
1/2 tsp parsley
Pinch of Italian seasoning
¼ tsp garlic powder (optional)

Instructions

Preheat oven to 400F

1. Wash and cut off the blossom end of the tomatoes. Cut them into quarters.
2. With a sharp knife, carefully cut out the center core portion of the tomato.
3. Place all the tomato slices into a baking dish. Add the rest of the
ingredients (except crouton ingredients) and roast in the oven for 30-40 minutes. You want the tomatoes cooked down to about half the volume, wrinkled and saucy. Even better if there is a little charring on the tomatoes for improved flavor.
4. Transfer the tomato mixture to a soup pot and add 1 cup chicken or vegetable
broth. (See notes)
5. With an immersion blender, (or regular blender), blend the contents of the soup.** Important: Read the notes on how to blend this soup.
6. Serve the soup in bowls and drizzle the amount of cream as desired over the
top of the soup. Typically, a few tablespoons add a nice creaminess to the
soup.
Croutons:
Cut the baguette into ½ inch rounds.
Combine the butter, garlic powder (optional), and parsley. (see notes).
Toast the croutons on both sides until golden brown.

Notes

- (Deseeding the tomatoes) If you prefer the soup without the seeds, simply remove those along with the core of the tomato when cutting. The seeds can add a bit of texture to the soup which some may find enjoyable, other people may
not like it.

-chopping the garlic up roughly helps it roast nicely at the oven temperature.
If it’s minced, it may burn adding a bitter taste.

- if there’s no Italian seasoning on hand, you can use thyme, rosemary, oregano
dried herbs.

- This recipe adds only 1 cup of chicken/vegetable broth. To stretch the recipe
another serving or two, feel free to add an additional cup of broth. This will
reduce the ‘tomatoey” flavor a tad but will still be delicious.

-After the tomatoes are roasted, you can remove
the garlic if you’d like at this point. The garlic has flavored the tomatoes,
but if you prefer a stronger garlic flavor, leave the cloves in.

- Using a toaster oven or in the oven on a sheet tray works well, or simply
toast them in a frying pan for a few minutes. Serve alongside the soup for
dipping or place on top of the soup for textural contrasts.

Nutrition Information:

Yield: 3 Serving Size: 1 cup
Amount Per Serving: Calories: 778Total Fat: 48gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 101mgSodium: 1051mgCarbohydrates: 73gFiber: 6gSugar: 15gProtein: 18g

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.