I make this roasted garlic and tomato soup all the time. It’s creamy, garlicky, and bursting with flavor. Super easy to make, it’s perfect for both everyday meals and serving to guests.
Ingredients: 9 | Prep Time: 15 minutes | Cook Time: 50 minutes | Servings: 3-4 | Difficulty: Easy
Making roasted garlic and tomato soup is a great idea in summer, when you have lots of juicy, flavorful tomatoes and maybe a big bunch of basil. Roasting the tomatoes and garlic first takes a simple tomato soup to a whole new level. Once you make this, you’ll be hooked.
Try this amazing Tomato Soup with Egg next. Or make a Roasted Tomato and Egg Toast.
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Recipe ingredients
Fresh, ripe tomatoes: I used smaller tomatoes and cut them in half. If you're using cherry tomatoes, leave them whole; if you're using large tomatoes, quarter them.
Garlic: You’ll need one whole bulb. Roasting makes it sweet and mellow, so don’t worry about it being too pungent. You could roast two bulbs of garlic and use the other to make Roasted Garlic Parmesan Potato Mash.
Herbs: I use a lot of basil - about one large handful. I also add fresh rosemary when roasting the tomatoes. If you don’t have fresh rosemary, dried works just fine. But when it comes to basil, I highly recommend using fresh for the best flavor. If you have a lot of basil, try this Basil and Mint Pesto.
See the recipe card for full information on ingredients and quantities.
How to make roasted garlic and tomato soup?
Step #1: Halve the tomatoes and slice off the top of the garlic bulb to expose the cloves. Toss everything with seasoning, herbs, and oil.
Step #2: Roast until the tomatoes have collapsed and the garlic is soft.
Step #3: Sauté the onion with a pinch of salt for about 5 minutes.
Step #4: Squeeze the roasted garlic out of the peel and add it to the pot along with the tomatoes and basil.
Step #5: Add the broth and blend the soup until smooth. Stir in the cream and let it heat for a few more minutes.
Step #6: Adjust the seasoning to taste and serve, garnished with a swirl of cream and some extra basil.
How to blend the soup?
It’s best to blend the soup with an immersion blender (the Amazon affiliate link opens in a new tab) - just blend it directly in the pot until smooth.
If using a regular blender, let the soup cool slightly, then blend in batches. Don’t fill the blender more than halfway, and hold the lid down with a kitchen towel to prevent hot splashes.
Storage
Refrigerate: Let the soup cool completely, then transfer it to an airtight container. It keeps well in the refrigerator for up to 4 days.
You can also freeze it for up to 3 months.
Reheat it in a small pot on the stovetop or in the microwave, stirring halfway through.
Roasted Garlic and Tomato Soup
Equipment
- Roasting pan
- soup pot
- Immersion blender Note 1
Ingredients
Roasted garlic and tomatoes:
- 2 lbs tomatoes smaller ones, Note 2
- 1 bulb of garlic
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large rosemary sprig Note 3
Soup:
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 pinch of sugar
- 1 handful of basil the leaves
- 1 ½ cup vegetable broth
- ⅓ cup heavy cream
- 2-3 drops of balsamic vinegar optional and to taste, Note 4
- fine sea salt and ground black pepper
Instructions
- Preheat the oven to 425°F/ 230°C.
- Roast tomatoes and garlic: Halve the tomatoes and place them in the roasting pan. Slice off the top of the garlic bulb to slightly expose the cloves. Toss everything with seasoning and oil. Add the rosemary sprig. Roast until the tomatoes have collapsed and the garlic is soft; it will take 40-50 minutes, depending on your oven and the size of the tomatoes.2 lbs tomatoes + 1 bulb of garlic + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper + 2 tablespoons olive oil + 1 large rosemary sprig
- Sauté the onion: Heat the oil in the pot. Cook the chopped onion with a pinch of salt for about 5 minutes.1 tablespoon olive oil + 1 onion
- Add ingredients: Squeeze the roasted garlic out of the peel and add it to the pot along with the tomatoes, sugar, and most of the basil (save a few leaves for garnish).1 pinch of sugar + 1 handful of basil
- Blend the soup: Add the broth and blend the soup until smooth. Stir in the cream and let it heat for a few more minutes. Adjust the seasoning with balsamic, salt, and pepper to taste.1 ½ cup vegetable broth + ⅓ cup heavy cream + 2-3 drops of balsamic vinegar + fine sea salt and ground black pepper
- Serve, garnished with a swirl of cream and some extra basil.
Notes
- An immersion blender (the Amazon affiliate link opens in a new link) is the best choice when blending soups and other hot liquids. If you’re using a regular blender, let the soup cool a bit first, then blend it in small batches. Only fill the blender halfway, and keep the lid pressed down with a kitchen towel to avoid any hot splashes.
- Tomatoes: If you have cherry tomatoes, leave them whole. If your tomatoes are larger, quarter them.
- Rosemary: If you don’t have fresh, replace it with ½ teaspoon of dried rosemary. You could also substitute it with fresh or dried thyme.
- Balsamic: I often add a small amount of balsamic vinegar to most soups or stews; it adds a nice tang and makes the flavors better.
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