Print

Roasted Garlic Tomato Soup

Homemade 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.

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

Instructions

  1. 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.
  2. Let the garlic cool slightly, then squeeze the roasted garlic cloves out of their skins.
  3. 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.
  4. 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.
  5. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
  6. Season with salt and pepper to taste.
  7. 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.

Find it online: https://seasonedrecipe.com/roasted-garlic-tomato-soup/