Using ripe Roma tomatoes, fresh basil, and fragrant garlic and onion, you can make a luscious Roasted Tomato and Garlic Soup in under an hour.
This soup becomes rich and comforting from a touch of heavy cream and a bit of chicken bouillon powder for savory depth. The result is far more flavorful than any canned tomato soup.
Finish each bowl with freshly grated parmesan; it brightens the soup instantly. Other tasty toppings to try include croutons, pumpkin seeds, or crispy bacon bits.
If you enjoy homemade soups, also try my Quick Chicken Noodle Soup or African Okra Soup for different, satisfying flavors. For more roasted tomato ideas, try roasted tomato pizza sauce made the same way.
Table of Contents
- Why You’ll Love Roasted Tomato Soup
- Ingredients Needed
- How To Make Roasted Tomato and Garlic Soup
- Substitutions and Variations
- Chef’s Tips For Roasted Tomato Soup
- Serving Suggestions For Tomato Soup
- Recipe Frequently Asked Questions
- Similar Recipes
- Roasted Tomato and Garlic Soup Recipe
Why You’ll Love Roasted Tomato Soup
Roasting tomatoes concentrates their flavor and adds caramelized notes that make this soup stand out. Add it to your meal plan because it’s:
- Versatile. Serve it as a starter, a light lunch, or a simple dinner. It pairs beautifully with sandwiches and salads.
- Easy. The method is straightforward: roast, blend, and simmer. You don’t need special equipment—just a blender and a pot.
- Simple. The ingredient list is short and focused on whole foods, so the bright tomato-basil flavor shines through without unnecessary additives.
Ingredients Needed
This roasted tomato and garlic soup relies on fresh, accessible ingredients. Key components include:
- Roma tomatoes: These roast well and give the soup a classic, deep-red color. Cherry tomatoes work too and add a sweet, concentrated flavor.
- Garlic cloves: Roasted garlic mellows and becomes sweeter and more aromatic. You can roast whole bulbs and squeeze out the softened cloves.
- Basil: Fresh basil adds a bright, herbal note that complements the tomatoes.
- Water and heavy cream: A little water thins the blended tomatoes to your preferred consistency while heavy cream adds richness. The recipe uses chicken bouillon powder for savory depth instead of broth.
See the recipe card below for full quantities and step-by-step directions.
How To Make Roasted Tomato and Garlic Soup
Follow these six simple steps for the best results:
- Preheat the oven to 450°F (232°C).
- Arrange the tomatoes, garlic, and onion on a baking sheet and coat with olive oil.
- Roast until caramelized, then blend the roasted vegetables with fresh basil into a smooth purée.
- Transfer the purée to a saucepan, add water (or stock), bouillon powder, cream, and parmesan.
- Simmer briefly to combine flavors and adjust seasoning.
- Serve warm with extra grated parmesan.
Serve with homemade croutons or a grilled cheese sandwich for classic comfort. For a sweet-tangy finish, drizzle a little balsamic vinegar on top.
Also try pizza toast or sourdough grilled cheese to round out the meal.
Substitutions and Variations
- Adjust the seasonings: Red pepper flakes add heat; Italian seasoning adds herb complexity when fresh herbs aren’t available.
- Make it plant-based: Swap chicken bouillon for a vegetarian bouillon or vegetable broth and use coconut milk or another plant-based cream instead of heavy cream. This will change the texture slightly but still yield a tasty soup.
- Use evaporated milk: Substitute evaporated milk 1:1 for heavy cream for a lighter, still-creamy result.
Chef’s Tips For Roasted Tomato Soup
- For an extra smooth texture: Strain the blended soup through a fine-mesh sieve to remove any remaining skin or seeds.
- Choose ripe tomatoes: Look for deep-red, slightly tender tomatoes for the best flavor and balanced acidity.
- Mind your blender: If blending hot vegetables, vent the lid and work in batches to avoid steam buildup. Don’t fill the blender more than halfway.
Serving Suggestions For Tomato Soup
This roasted tomato and garlic soup is delicious on its own or paired to make a fuller meal. Try it with:
- Crusty bread: A crisp baguette or garlic bread contrasts nicely with the smooth soup.
- Sourdough grilled cheese: Gooey cheese and toasted bread are a classic pairing.
- Other sandwiches: Tuna melts, ham and cheese, or Philly-style sandwiches pair well.
- Salads: Serve alongside a chicken salad, Caesar, kale, or steak salad for a balanced meal.
- Breaded meats: Crispy breaded chicken, fish, or beef cutlets add texture and make the meal heartier.
Recipe Frequently Asked Questions
Yes. Roasting reduces moisture and caramelizes the natural sugars, concentrating and deepening tomato flavor—an important step for this recipe.
Either works. This recipe uses water for thinning and heavy cream for richness; the cream improves both texture and flavor compared with water alone.
It’s optional. Skins can be removed for a silkier soup, but blending and straining make removing skins unnecessary for most home cooks.
Similar Recipes
Love this Roasted Tomato and Garlic Soup? Try these cozy favorites:
Quick Chicken Noodle Soup
Beef Stew Without Wine
Lentil Stew
If you make this recipe, please leave a star rating below. Your feedback helps others find the recipe and I love hearing from you. Thank you!
Roasted Tomato and Garlic Soup
Pin Recipe
Rate
Print Recipe
Ingredients
- 2 pounds Roma tomatoes halved
- 1 medium onion cut into chunks
- 8 garlic cloves peeled
- 2 Tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 sprigs basil
- 1-½ cups water
- 1 teaspoon chicken bouillon powder
- ¼ cup heavy cream sub with evaporated milk
- ¼ cup parmesan cheese freshly grated, plus more for garnish
Instructions
-
Preheat oven to 450°F (232°C).
-
Line a baking sheet with parchment. Arrange halved tomatoes, peeled garlic, and onion chunks on the sheet. Drizzle with olive oil and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Roast for about 25 minutes until softened and slightly caramelized.
-
Transfer roasted tomatoes, garlic, and onions to a blender with fresh basil and blend into a smooth paste. Pour into a medium saucepan, add 1 to 1½ cups water depending on desired thickness, then bring to a gentle simmer. Stir in chicken bouillon powder, heavy cream, and parmesan. Taste and adjust seasoning—add more salt or pepper if needed. Simmer 5 minutes then remove from heat.
-
Serve warm topped with extra freshly grated parmesan.
Notes
2. Add fresh oregano when blending for a different herbal note.
3. For heat, add red pepper flakes to taste.
4. The recipe scales easily—double it for a larger batch.
5. A pinch of Italian seasoning can add a pleasant herby background if fresh herbs aren’t available.