Roasted Garlic Cream of Tomato Soup
Prep time
Cook time
Total time
A rich and creamy homemade tomato soup infused with roasted garlic. Thickened with milk and Yukon gold potatoes instead of cream.
Recipe type: Soup
Cuisine: American
Serves: 9 servings
  • 1 head garlic
  • 2 teaspoons olive oil
  • 3 tablespoons butter
  • 3 or 4 carrots, chopped
  • 1 medium onion, chopped
  • 1 (28 oz.) can crushed tomatoes (with all the juices)
  • 4 cups (1 quart) vegetable broth
  • 2 Yukon gold potatoes (about 1 lb. total) peeled and chopped into ½ in. chunks
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon freshly ground black pepper
  • 1 cup whole milk
  • ½ cup finely grated parmesan cheese
  • 9 large fresh basil leaves - chopped or whole (optional)
  1. Preheat oven to 350 degrees. Place the head of garlic on a square piece of aluminum foil. Drizzle with olive oil and then wrap the foil around the garlic to fully encase it. Place on a small pan and roast it on the bottom rack of the oven for 45 minutes. Let cool completely then unwrap the package and squeeze the garlic out of its skin - set aside.
  2. Melt butter over medium high heat in a Dutch oven and sauté the onion and carrots for 5 minutes until just starting to soften. Add the tomatoes, broth, potatoes, bay leaf, salt, Italian seasoning and pepper. Simmer the mixture until the potatoes are tender and can be pierced with a toothpick, about 25 minutes.
  3. Remove the bay leaf and add the roasted garlic. Using an immersion blender puree the mixture until it’s smooth. (You can also do this in a blender or food processor but you'll have to do it in batches.) Add the milk and parmesan cheese and blend once more to fully combine the dairy/milk and cheese. Season with more salt and pepper and garnish with fresh basil if desired.
Nutrition Information
Serving size: 1 cup, Calories: 230, Fat: 9g, Saturated fat: 4g, Unsaturated fat: 5g, Trans fat: 0g, Carbohydrates: 30g, Sugar: 6g, Sodium: 1211mg, Fiber: 5g, Protein: 8g, Cholesterol: 19mg
Recipe by Queen of My Kitchen at