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roasted garlic and tomato soup topped with cream and basil leaves in a bowl.
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Roasted Garlic and Tomato Soup

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.
Prep Time15 minutes
Cook Time50 minutes
Course: Soup
Cuisine: American
Diet: Vegetarian
Servings: 3 -4 servings
Calories: 297kcal
Author: Adina

Equipment

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
US - EU

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

  1. 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.
  2. Tomatoes: If you have cherry tomatoes, leave them whole. If your tomatoes are larger, quarter them.
  3. 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.
  4. 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.

Nutrition

Serving: 1/3 of the dish | Calories: 297kcal | Carbohydrates: 18g | Protein: 4g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 30mg | Sodium: 1204mg | Potassium: 804mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2933IU | Vitamin C: 44mg | Calcium: 60mg | Iron: 1mg