Roasted Tomato and Garlic Soup

Worth cooking

Why make basic tomato soup when you can make roasted tomato soup? Add this roasted tomato soup and garlic recipe to your meal rotation for several reasons!

• It is versatile. There are various ways to enjoy this soup! Whether you’re looking for a satisfying starter, a light lunch option, or a satisfying dinner, this dish can satisfy your cravings in different ways.
• It is easy. Oftentimes, homemade tomato soup recipes can feel intimidating because of the extensive directions. However, our tomato soup recipe has a simple preparation method with a fantastic, flavorful end result. You don’t need to be a pro to make it, and you don’t need an immersion blender. It is approachable and it works!
• It has minimal ingredients. This roasted tomato and garlic soup recipe is free from any unnecessary ingredients that you might find in canned versions. It is made using whole ingredients that are easily available in grocery stores. The simple ingredient list allows the primary components to stand out, giving the soup a satisfying flavor.

Ingredients Needed

This irresistible roasted tomato and garlic soup uses fresh ingredients. Here are some of the most important components you’ll need:

• Roma Tomatoes: Roma tomatoes have an excellent flavor when you roast them. They’re not too sweet or acidic but have just the right balance. These tomatoes also have a deep red color, giving the tomato soup a recognizable and classic look. You could also use cherry tomatoes for this creamy soup. The roasted flavor of the tomatoes adds a depth of flavor to the soup.
• Garlic cloves: This ingredient enhances the dish with savory notes and complements the bright flavor of the tomatoes. It becomes even more aromatic when roasted. You could also roast garlic bulbs and squeeze out the garlic when it cools.
• Basil: Fresh basil has a natural sweetness and earthiness to it, which makes the soup refreshing.
• Water and Heavy Cream: These ingredients are used to thin out the blended tomato mixture, bringing the soup to the ideal consistency. No need for vegetable broth, chicken broth or chicken stock as we use chicken bouillon powder to bring the flavor.

See the recipe card below for the detailed ingredient list and directions on how to prepare it!

Roma tomatoes

How it comes together

Here’s how to make the best tomato soup in 6 easy steps:

1. Preheat oven to 450℉ or 232℃.
2. Arrange the tomatoes, garlic, and red onion chunks on a baking sheet and roast them with olive oil.
3. Blend the roasted vegetables with fresh basil.
4. Add the mixture to a saucepan, or soup pot, adding liquid ingredients, seasonings, and the cheese. We love using our dutch oven for this soup.
5. Simmer the soup and adjust the seasoning to your preferences.
6. Serve warm with grated parmesan cheese.

Serve this satisfying soup with some homemade croutons or grilled cheese sandwiches. It is comfort food at its best for the whole family! Want some sweet and tangy? Drizzle some balsamic vinegar on top!

Also, check out this Pizza Toast and Sourdough Bread Grilled Cheese.

Pantry notes

• Customize The Seasonings: Add some red pepper flakes to give the soup spicy undertones. Another option is to use Italian seasoning for hints of dried thyme, rosemary, oregano, and basil. Sometimes, Italian seasoning blends also contain additional herbs, which can provide tomato soup with a warm flavor. This is a good option when you can’t get a hold of fresh herbs.
• Make It Plant-Based: If you prefer a vegetarian version of the soup, you can use a vegetarian bouillon product or broth to maintain the soup’s rich flavor. To make the soup vegan, omit the cheese and substitute the heavy cream with plant-based milk like coconut milk. However, note that this substitution may slightly affect the texture of the soup.
• Use Evaporated Milk: You can substitute the heavy cream for evaporated milk at a 1:1 ratio. It provides the dish with an equally satisfying flavor and mouthfeel.

Cook notes

• For an extra smooth soup, strain the mixture after you blend it. Use a fine mesh strainer if possible. This will remove any small chunks the blender may have missed! This step is particularly important if you have a regular blender instead of a high-powered one.
• It is important to use tomatoes that are properly ripe. Look for tomatoes that have a deep red color. They should be slightly firm but have some tenderness when gently pressing them with your finger. You don’t want them to be too hard or mushy, but in between. Ripe tomatoes will give you the best flavor and quality. Also, the acidity of the tomatoes won’t be intense.
• Know your blender. Some blenders can handle more heat than others, so check your appliance to see if you need to cool the roasted veggies first. If working with hot tomatoes, vent the blender to let steam escape. Work in batches and never fill it more than halfway full.

How to serve it

This roasted tomato and garlic soup is phenomenal by itself as a starter or light dish. However, you can serve it with other foods for an extra hearty meal. Try serving it with:

• Crusty Bread: The texture of crispy bread perfectly offsets the velvety soup. You can enjoy the bread on the side or even dunk it in the soup for a satisfying combination. Try garlic bread or French bread slices.
• Sourdough Bread Grilled Cheese: Take it a step further by making homemade grilled cheese to accompany this dish! Our kids absolutely love the classic soup and sandwich combo. The gooey cheese, toasted bread, and tomato soup are a perfect trio.
• Other Sandwiches: Tuna melts, Reubens, ham and cheese, Chicken Mayonnaise Sandwich or Philly cheesesteak sandwiches are also fantastic choices.
• Salad: Many different types of salad pair well with this soup. You can serve it with a chicken salad, Caesar salad, kale salad, or even a steak salad. It makes for a satisfying lunch.
• Breaded Meat: Make breaded chicken, fish, or beef cutlets to serve with it. The crispy breading provides texture contrast to the smooth soup!

• Yield: 4 servings
• Prep: 10 minutes
• Cook: 30 minutes
• Total: 40 minutes

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

Method

1. Preheat oven to 450℉ or 232℃.
2. Line a baking sheet with parchment paper. Then arrange the halved tomatoes, peeled garlic and chunks of onion on the baking sheet. Drizzle on the olive oil and sprinkle on ½ a teaspoon of salt and ¼ teaspoon of black pepper. Place the baking sheet in the oven and roast the tomatoes and garlic for 25 minutes.
3. Add the roasted tomatoes, garlic and onions to a blender. Add the fresh basil and blend into a paste. Pour the blended tomatoes into a medium saucepan. Add 1 to 1½ cups of water, depending on preferred thickness and bring to a simmer. Add chicken bouillon powder, heavy cream and parmesan cheese. Stir well to combine then taste and adjust seasoning. We always add about a ¼ teaspoon more salt and a bit of ground black pepper. Let it simmer for 5 minutes then turn off the heat.
4. Serve warm, topped with more freshly grated parmesan cheese.