Can I make roasted garlic tomato soup without cream?

Absolutely. If you’d like to enjoy roasted tomato soup without dairy, swap the heavy cream for coconut milk or oat cream. Both alternatives add a smooth, creamy texture without changing the flavor too much. You can also blend in cooked white beans for thickness, giving the soup body while adding protein.

How do I thicken roasted tomato soup naturally?

If you prefer a thicker consistency, let the soup simmer uncovered for 10–15 minutes so the liquid reduces. You can also blend in a slice of stale bread, a handful of cooked rice, or extra roasted vegetables. These natural thickeners keep the soup hearty without overpowering the tomato and garlic flavors.

Can I freeze roasted garlic tomato soup for later?

Yes, this soup freezes beautifully. For best results, freeze it before adding the cream. Let it cool completely, then store it in freezer-safe containers for up to 3 months. When ready to serve, thaw overnight in the fridge, reheat on the stove, and stir in cream at the end. This keeps the texture silky and fresh.

What’s the best way to store and reheat creamy roasted tomato soup?

Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, warm it gently on the stove over medium heat, stirring often so the cream doesn’t separate. If the soup thickens too much, add a splash of broth or water to loosen it.

Creamy Roasted Garlic Tomato Soup: 5 Amazing Reasons

Name: Creamy Roasted Garlic Tomato Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 lbs Roma tomatoes; 1 head garlic; 2 tbsp olive oil; 3 cups vegetable or chicken broth; 1 cup heavy cream (or coconut milk); 1 tsp salt; 1/2 tsp black pepper; Fresh basil for garnish

Ingredients

Scale

2 lbs Roma tomatoes

1 head garlic

2 tbsp olive oil

3 cups vegetable or chicken broth

1 cup heavy cream (or coconut milk)

1 tsp salt

1/2 tsp black pepper

Fresh basil for garnish

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Instructions

1. Preheat oven to 400°F. Halve tomatoes and place on baking sheet.

2. Drizzle with olive oil, salt, and pepper. Wrap garlic in foil with oil and add to sheet.

3. Roast for 35 minutes until tomatoes blister and garlic turns golden.

4. Squeeze garlic cloves from skins. Transfer garlic and tomatoes to blender.

5. Add broth and blend until smooth. Strain for extra silky texture if desired.

6. Return soup to pot, stir in cream, and simmer 10 minutes.

7. Adjust seasoning and garnish with basil before serving.

Notes

For dairy-free version, use coconut milk or oat cream.

Freeze without cream for up to 3 months and stir in cream when reheating.

Add red pepper flakes for spice or roasted red peppers for smoky flavor.

Author: Chef Saly
Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting, Blending
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 220
Sugar: 8g
Sodium: 480mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 6g
Cholesterol: 35mg