Oh, friends, let me tell you about this Roasted Garlic Tomato Soup! It’s not just a recipe; it’s a warm hug in a bowl, a memory of cozy nights, and a testament to turning simple ingredients into something truly magical. I remember the first time I made it – I had a ton of tomatoes from our little backyard garden that were practically begging to be used, and I stumbled upon the idea of roasting them with garlic. I was skeptical at first, to be honest. I mean, could something this simple really be that good? Turns out, the answer was a resounding YES!

The aroma that filled my kitchen as those tomatoes and garlic roasted…it was intoxicating. It smelled like pure comfort. That first spoonful of the blended soup? It was like sunshine on a cloudy day. Sweet, savory, with that subtle kick from the roasted garlic… Oh My Goodness!

This Roasted Garlic Tomato Soup quickly became a family staple. It’s perfect for those busy weeknights when you need something quick, easy, and satisfying. And let me tell you, even my picky eaters gobble it right up! I even sometimes add a dollop of sour cream if they are really being good.

Now, I’ll admit, I had a few mishaps along the way. One time, I got distracted and totally scorched the garlic in the oven. The soup was bitter, and honestly, pretty awful. That was a hard lesson learned. Now I keep a close eye on everything roasting in the oven! It’s those little learning experiences that make cooking such an adventure, right?

This Roasted Garlic Tomato Soup fits so perfectly into our lives because it’s adaptable. We can make it vegan, we can make it creamy, we can add different herbs and spices to change it up. It’s truly a blank canvas for deliciousness. I really think that you could try making this dish any night of the week and have it turn out great!

So, grab your roasting pan, preheat that oven, and let’s make some magic together! I promise you, this Roasted Garlic Tomato Soup will become a favorite in your home, just like it is in mine. Trust me, you won’t regret giving this incredible recipe a try. You can even try this with Garlic Herb Chicken with Cherry Tomatoes and Broccoli. It is so good!

Ingredients: Simple Goodness

2 pounds ripe tomatoes, cored and halved
1 whole head of garlic, top sliced off
1 large yellow onion, quartered
4 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
4 cups vegetable broth (or chicken broth if not vegan)
1/4 cup fresh basil leaves, chopped (optional)
1/4 cup heavy cream or coconut milk (optional, for creaminess)
Crusty bread, for serving (optional)

For my Roasted Garlic Tomato Soup, I always use the ripest, juiciest tomatoes I can find. San Marzano tomatoes are my absolute favorite when they’re in season, but any good quality tomato will work. When making Roasted Garlic Tomato Soup, you can find great tomatoes at your local farmers market. That’s where I usually stock up! Just make sure they feel heavy for their size and have a nice, vibrant color.

Here’s a Roasted Garlic Tomato Soup trick I learned from my mom: roast a few extra garlic heads at the same time! Roasted garlic keeps in the fridge for about a week and is amazing spread on toast, stirred into mashed potatoes, or added to other dishes. Roasted garlic is incredibly versatile. Its mellow, sweet flavor enhances many dishes, from simple appetizers to complex main courses. Try adding it to your next batch of homemade hummus, or whisk it into a vinaigrette for a unique salad dressing.

For a busy weeknight, I sometimes cheat and use pre-minced garlic (don’t tell anyone!). It’s not quite the same as roasting a whole head, but it definitely saves time when I’m in a pinch. I really just want to get dinner on the table.

To save money on Roasted Garlic Tomato Soup ingredients, buy tomatoes in bulk when they’re on sale and freeze them. Just core them and toss them in a freezer bag. They’ll be perfect for soup later on! And if you have leftover Roasted Garlic Tomato Soup ingredients, store your tomatoes in a cool, dry place. The garlic will keep in the fridge for a week or so. You can even try this with Tuscan Garlic Chicken Thighs with Spinach and Sun-Dried Tomatoes.

How to Make – Step-by-Step

Preheat your oven to 400°F (200°C). This is crucial for getting that nice, caramelized flavor in your Roasted Garlic Tomato Soup.
Place the halved tomatoes, quartered onion, and whole garlic head on a large baking sheet. Drizzle with 3 tablespoons of olive oil, and season with salt and pepper. Don’t be shy with the olive oil! It helps everything roast beautifully and develop those deep, rich flavors.
Roast for 45-50 minutes, or until the tomatoes are softened and slightly caramelized and the garlic is golden brown. Your kitchen should smell absolutely amazing at this point! While the Roasted Garlic Tomato Soup is roasting, this is a great time to tidy up the kitchen or prep any sides you want to serve with the soup.
Let the roasted vegetables cool slightly. Once cool enough to handle, squeeze the roasted garlic cloves out of the head into a bowl. Then, transfer the roasted tomatoes and onions to a blender or food processor. Add the roasted garlic.
Pour in the vegetable broth. Be careful when blending hot liquids! I usually fill the blender only halfway and hold the lid down tightly with a towel to prevent any splattering.
Blend until smooth and creamy. If you prefer a thinner soup, add more broth until you reach your desired consistency. Don’t worry if your Roasted Garlic Tomato Soup looks a little pale at first. The color will deepen as it simmers.
Pour the blended soup into a large pot and bring to a simmer over medium heat. Add the remaining 1 tablespoon of olive oil and the chopped basil (if using).
Simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld together. Taste and adjust seasoning as needed. I learned the hard way with Roasted Garlic Tomato Soup that a little extra salt can really make a difference.
If you want a creamier soup, stir in the heavy cream or coconut milk during the last few minutes of simmering. In my kitchen, Roasted Garlic Tomato Soup usually takes about an hour from start to finish, but it’s mostly hands-off time while everything is roasting. Your Roasted Garlic Tomato Soup should smell like a warm, comforting hug at this point. So yummy! Try this vegan creamy roasted tomato soup for more vegan recipe ideas.

Serving Suggestions

The kids love our Roasted Garlic Tomato Soup when I serve it with grilled cheese sandwiches or crusty bread for dipping. It’s the perfect comforting meal on a chilly evening. The soup is naturally sweet, so the salty cheese is a great match!

My go-to side dishes that pair with Roasted Garlic Tomato Soup are a simple green salad or a Caprese salad with fresh mozzarella, tomatoes, and basil. The freshness of the salad helps to balance the richness of the soup.

This Roasted Garlic Tomato Soup is perfect for lunch on a rainy day, a light dinner with friends, or even a potluck. It’s always a crowd-pleaser! When I am feeling fancy, I like to drizzle a little bit of olive oil and garnish it with fresh basil leaves on top of the soup.

If you have extra Roasted Garlic Tomato Soup, it’s even better the next day! Store it in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage. Just let it cool completely before freezing.

During the summer, I sometimes make a chilled version of this Roasted Garlic Tomato Soup and serve it as a gazpacho. I add a little bit of cucumber and bell pepper for extra freshness. My friends always ask for this Roasted Garlic Tomato Soup recipe whenever I make it for them. They say it’s the best tomato soup they’ve ever had! Here is another great recipe idea with a Tomato Soup Recipe

FAQs: Your Questions Answered

Q: Can I use canned tomatoes instead of fresh tomatoes for this Roasted Garlic Tomato Soup?

A: You absolutely can! While fresh tomatoes give the Roasted Garlic Tomato Soup the best flavor, canned tomatoes are a perfectly acceptable substitute, especially when tomatoes aren’t in season. Use about 2 (28-ounce) cans of whole peeled tomatoes, drained. Just be sure to roast them along with the garlic and onions as directed in the recipe! I have done this before, and it still tastes great!

Q: How do I make this Roasted Garlic Tomato Soup vegan?

A: It’s super easy to make this Roasted Garlic Tomato Soup vegan! Just make sure you use vegetable broth instead of chicken broth. And if you want a creamy soup, use coconut milk or another plant-based milk instead of heavy cream. You know what I do when my Roasted Garlic Tomato Soup needs a thickening agent and I want to keep it vegan? I add in some blended cauliflower for extra creaminess!

Q: My Roasted Garlic Tomato Soup is too acidic. What can I do?

A: A pinch of sugar can help to balance the acidity in the soup. You can also add a dollop of sour cream or plain yogurt (if not vegan) to mellow out the flavors. I usually just add a tiny amount of sugar to mine, and it works like a charm.

Q: Can I make this Roasted Garlic Tomato Soup in a slow cooker?

A: While roasting the vegetables is the best way to develop the flavors, you can adapt this recipe for a slow cooker. Just toss all the ingredients (except the basil and cream) into the slow cooker and cook on low for 6-8 hours. Then, blend the soup as directed and stir in the basil and cream before serving.

Q: How long does Roasted Garlic Tomato Soup last in the fridge?

A: Roasted Garlic Tomato Soup will last in the fridge for up to 3 days. Just make sure to store it in an airtight container. It actually tastes even better the next day, as the flavors have had time to meld together!

Q: Can I freeze Roasted Garlic Tomato Soup?

A: Yes, you can freeze Roasted Garlic Tomato Soup! Let it cool completely before transferring it to freezer-safe containers or bags. It will last in the freezer for up to 2 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat it on the stovetop.

Q: I don’t have fresh basil. Can I use dried basil in this Roasted Garlic Tomato Soup?

A: Yes, you can use dried basil, but keep in mind that the flavor will be more concentrated. Use about 1 teaspoon of dried basil for every 1/4 cup of fresh basil called for in the recipe. Honestly, it is hard to beat fresh basil, but the dried basil still works pretty well.

My Final Thoughts

This Roasted Garlic Tomato Soup recipe holds a special place in my heart because it’s a reminder that the simplest things in life are often the most satisfying. It’s a testament to the power of good ingredients and a little bit of love in the kitchen. It’s also very easy to clean up! I do not like dishes!

Here are a few of my Roasted Garlic Tomato Soup Pro Tips:

Roast the vegetables until they’re deeply caramelized for the best flavor.
Don’t be afraid to experiment with different herbs and spices. Thyme, oregano, and rosemary all work beautifully in this soup.
A splash of balsamic vinegar at the end adds a touch of acidity and complexity.

We’ve tried so many different variations of this Roasted Garlic Tomato Soup over the years. My husband loves it with a swirl of pesto, while my kids prefer it with a sprinkle of shredded cheese. I love it with a dollop of goat cheese and a drizzle of honey. Sometimes, for a kick, I’ll add a pinch of red pepper flakes!

My hope is that you’ll make this Roasted Garlic Tomato Soup your own, experimenting with different flavors and toppings until you find the perfect combination for your family. If you are looking for more ideas, here is a website on Roasted Garlic Tomato Soup. Trust me, once you taste the rich, comforting flavors of this soup, you’ll be hooked!

So go ahead, grab your ingredients, and get cooking! You can even use your Instant Pot to help cut some of your prep time! I know that you will absolutely love this Roasted Garlic Tomato Soup and I can’t wait to hear about how it turned out for you!

Roasted Garlic Tomato Soup

Print Recipe

This Roasted Garlic Tomato Soup is a comforting and flavorful dish, perfect for a cozy night in. Roasting the garlic brings out its sweetness, complementing the tangy tomatoes beautifully.

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 6 servings
Category: Dinner
Method: Roasted
Cuisine: American

Ingredients

Scale

2 heads garlic
2 tablespoons olive oil, divided
2 pounds ripe tomatoes, cored and roughly chopped
1 large onion, chopped
4 cups vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Optional: Fresh basil leaves, for garnish
Optional: Crusty bread, for serving

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Instructions

Preheat oven to 400°F (200°C). Slice the top off of each garlic head, exposing the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 45-60 minutes, or until soft and fragrant.
Let the garlic cool slightly, then squeeze the roasted garlic cloves out of their skins.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the chopped tomatoes, roasted garlic, vegetable broth, basil, and oregano to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the tomatoes are very soft.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
Season with salt and pepper to taste.
Serve hot, garnished with fresh basil leaves and a side of crusty bread, if desired.

Notes

For an even richer flavor, add a splash of heavy cream or coconut milk before serving. You can also add a pinch of red pepper flakes for a little heat.