Roasted Tomato Garlic Soup
A smooth, flavorful roasted tomato and garlic soup that’s easy to make, naturally vegan, and packed with fiber and antioxidants. Perfect for a quick lunch, cozy dinner, or meal prep.
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.
