This Roasted Tomato and Garlic Soup is a comforting, flavor-packed dish perfect for any day of the week.
Rich in plant-based nutrients, it offers fiber, antioxidants, and healthy fats from olive oil while remaining low in saturated fat.
Quick to prepare and easy to customize, this soup is ideal for meal prep, satisfying lunch bowls, or a light, nourishing dinner.
Roasted Tomato Garlic Soup
Equipment
- 1 large rimmed baking sheet
- 1 medium soup pot
- 1 immersion blender (or regular blender)
- Aluminum foil
Ingredients
- 3 lb Roma tomatoes or any ripe tomatoes
- 2 garlic bulbs
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion quartered
- 4 cups vegetable broth adjust for desired consistency
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp fine sea salt
- ½ tsp freshly ground black pepper
- Small handful fresh basil plus extra for garnish
- Optional for serving: croutons cream, yogurt, or Parmesan cheese
Instructions
- Preheat the Oven for Roasting: Begin by preheating your oven to 425°F (215°C). This high temperature allows the tomatoes and garlic to roast evenly, develop a natural sweetness, and caramelize for a rich, concentrated flavor. While the oven warms, you can prepare the vegetables, which will save time and ensure even roasting.
- Prepare the Tomatoes: Wash the tomatoes thoroughly and remove any stems. Slice them into halves or quarters depending on size—smaller tomatoes can be halved, while larger ones should be quartered. Arrange the tomato pieces on a large, rimmed baking sheet, ensuring they are in a single layer for optimal roasting. Proper spacing prevents steaming and enhances flavor concentration.
- Prepare the Onion: Peel the yellow onion and cut it into quarters. Distribute the onion pieces among the tomatoes on the baking sheet. Roasting the onion alongside the tomatoes will add natural sweetness and depth, enhancing the overall soup flavor.
- Prepare the Garlic for Roasting: Trim the tops of the garlic bulbs to expose the cloves. Peel away a few layers of the papery skin without separating the cloves completely. Drizzle the garlic with olive oil, wrap each bulb in aluminum foil, and place on the baking sheet with the tomatoes and onions. Roasting garlic in foil allows it to caramelize gently and develop a creamy, mellow flavor.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 30–40 minutes. Check the tomatoes and onion after 25–30 minutes—remove them if they are browning too quickly, while letting the garlic continue roasting until golden and soft. The vegetables should be tender and slightly charred for maximum flavor.
- Transfer Roasted Vegetables to Pot: Carefully move the roasted tomatoes and onion into a large soup pot. Include the juices from the baking sheet, as they are full of flavor and will enhance the soup’s richness.
- Squeeze the Garlic: Unwrap the roasted garlic bulbs and gently squeeze the soft, caramelized cloves into the soup pot. Use a spoon if needed to extract all the garlic. Roasted garlic adds depth and a smooth, nutty taste without the sharpness of raw garlic.
- Add Broth and Seasonings: Pour in the vegetable broth and add tomato paste. Sprinkle in dried oregano, salt, and freshly ground black pepper. Toss in a handful of fresh basil leaves. Stir gently to combine all ingredients. Adjust the amount of broth for desired consistency—less for thicker soup, more for lighter soup.
- Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the mixture in batches to a blender and return to the pot. Blending creates a velvety texture and ensures a uniform, creamy consistency throughout the soup.
- Warm the Soup: Place the pot over medium heat and gently warm the soup, stirring occasionally. Taste and adjust seasoning as needed. Heating slowly preserves the roasted flavors while making the soup ready to serve.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil, croutons, or a drizzle of cream, yogurt, or plant-based alternatives. Optional Parmesan can be added for extra savory depth. The garnishes not only enhance flavor but also make the presentation more appealing.
- Enjoy: Serve immediately while hot. Pair with toasted bread, grilled sandwiches, or enjoy on its own as a nourishing, comforting meal. Leftovers can be stored for later, making this soup perfect for meal prep or quick weeknight dinners.
Notes
- For the best flavor, use ripe, in-season tomatoes. Roma or vine-ripened tomatoes work well, but any firm, juicy tomato will do.
- Roasting enhances natural sweetness, so don’t skip this step. Keep an eye on vegetables to prevent burning.
- Adjust the broth quantity to control soup thickness: less broth for a thicker, heartier soup; more for a lighter, brothy version.
- Garlic can be roasted ahead of time and stored in the fridge to save prep time.
- For a creamier texture without dairy, add a splash of unsweetened plant-based milk, coconut milk, or cashew cream.
Chef’s Secrets: Tips For Flavorful Results
The secret to an unforgettable roasted tomato soup is layering flavors.
Roasting brings out natural sweetness and depth in both the tomatoes and garlic, while caramelized onions add a subtle savory richness.
Fresh herbs like basil are best added toward the end to preserve aroma and brightness.
Don’t underestimate the power of seasoning a pinch more salt or pepper after blending can elevate the soup significantly.
For extra umami, a small splash of balsamic vinegar or a teaspoon of soy sauce can subtly enhance the overall taste without overpowering the natural tomato flavor.
Serving Suggestions: Creative Ways To Enjoy
This soup is wonderfully versatile.
Serve it piping hot with crusty bread, grilled cheese, or garlic croutons for a classic comfort pairing.
Drizzle with cream, yogurt, or plant-based alternatives for a richer experience.
Fresh herbs like parsley, thyme, or extra basil on top make it visually appealing and boost flavor.
You can also serve it chilled in warmer months for a refreshing twist or as part of a larger appetizer spread with roasted vegetable sandwiches or a fresh salad.
Storage Tips: Keep Soup Fresh Longer
Store leftover soup in an airtight container in the refrigerator for 3–4 days.
To maintain freshness, let the soup cool completely before sealing.
For longer storage, transfer to freezer-safe containers and freeze for up to 3–4 months.
When reheating, thaw overnight in the fridge or warm gently over medium heat, stirring occasionally to preserve texture and prevent sticking.
Avoid boiling after freezing, as this can slightly alter flavor and consistency.
A touch of fresh basil added after reheating can revive the soup’s brightness.
Frequently Asked Questions
1. Can I use other types of tomatoes?
Yes! While Roma tomatoes are ideal for roasting and sweetness, you can use any ripe, firm tomatoes like vine-ripened or cherry tomatoes. Adjust roasting time for larger or juicier varieties.
2. Can I make this soup vegan or dairy-free?
Absolutely. The recipe is naturally vegan if you skip optional Parmesan or cream. For added creaminess, use plant-based milk, cashew cream, or coconut milk.
3. How do I make the soup thicker or thinner?
For a thicker soup, reduce the vegetable broth or simmer longer to concentrate flavors. To thin it, add more broth while reheating until the desired consistency is reached.
4. Can I prepare this soup in advance?
Yes. You can roast the vegetables a day ahead and refrigerate them. Blend and warm the soup just before serving. This makes it convenient for meal prep or entertaining.
5. Can I freeze the soup?
Yes, this soup freezes well for 3–4 months. Use freezer-safe containers, leaving space for expansion. Thaw in the fridge overnight and reheat gently, adding a splash of broth if needed to refresh the texture.
