Roasted Tomato Garlic soup is easy and delicious! Comfort food at its finest!
Who doesn't love a creamy soup? I know I do! The tomatoes, garlic, and onions are roasted to perfection in order to bring all the flavors out in them. Something you can not get from a can!
This soup requires few ingredients but is packed with so much flavor. Ultimate comfort food at its best!
How to make Roasted Tomato Garlic Soup
- Roast 5 pounds of tomatoes (I use Roma) onions and lots of fresh garlic.
- Once roasted pour them into a large pot and add chicken stock, sugar, and red pepper flakes. Simmer 10 minutes.
- Using an immersion blender or regular blender, puree until smooth.
- Add in cream and more salt to taste.
- Serve and garnish with fresh basil and feta cheese
- And any leftovers freeze perfectly!
Looking for more hearty soup recipes!
- Loaded Potato Soup
- Slow Cooker Bean and Bacon Soup
- Thick and Creamy New England Clam Chowder
- Ribeye Steak Chili
- Chicken Enchilada Soup
I don't think there is anything better than a warm bowl of Roasted Tomato Garlic Soup, with a gooey grilled cheese sandwich! SO GOOD!
So ditch the canned soup and make this homemade version of Roasted Tomato Garlic Soup. Make a bunch and freeze it for a quick and easy weeknight meal.
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Roasted Garlic Tomato Soup
Roasted Tomato Garlic soup is easy and delicious! Comfort food at its finest!
Ingredients
- 5 lbs. tomatoes, stemmed and quartered (I use Roma)
- 8 cloves garlic, smashed
- ¼ cup olive oil
- 1 medium white onion chopped
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 2 cups chicken broth
- 2 tsp. sugar
- ¼ tsp. red pepper flakes
- ½ cup heavy cream
- Fresh Basil (optional)
- Feta Cheese crumbled (optional)
Instructions
- Preheat oven to 425*.
- Toss tomatoes, onions, garlic, olive oil, salt, and pepper in a large bowl. Transfer mixture to a baking sheet and roast in the preheated oven for 30 minutes, or until tomatoes are very soft. Set aside.
- Heat a large pot on medium high heat and put in roasted tomatoes mixture. Stir in the broth, sugar, red pepper flakes. Bring to a boil, reduce the heat, and simmer about 10 minutes. Puree the soup, in a blender or with hand blender, until smooth.
- Stir in the cream and serve!
- Garnish with fresh basil and feta cheese
Notes
**This soup freezes beautifully
Nutrition Information
Yield
6Serving Size
6 ServingsAmount Per Serving Calories 252Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 28mgSodium 729mgCarbohydrates 20gFiber 5gSugar 13gProtein 6g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
I have already puréed my Roma tomatoes in 16 ounce bags and they are frozen and ready to be used for cooking. How many ounces of tomatoes did your 5 pounds make do you think?
No, I did not. There is a video in the post to watch if needed.
Did you remove skin from tomato before roasting?
Just use a knife or a glass and smash it down. Smashing just releases the flavor while still in chunks. You can chop it into chunks if you prefer!
What do you smash garlic with? I've only ever minced it.
No problem Mike! Yes, I just blend it all up. 🙂
Thanks Wendie, not sure how I missed the mention of basil since it's right there in the recipe!
One last question - do you remove the tomato skins after roasting or do you just blend it all up?
Thanks Mike it is yummy! You don't need to ad the cream, it just makes the soup creamier. There is fresh basil added at the end, and yes red pepper flakes would be the same as chili flakes. Hope this helps and you enjoy it 🙂
This looks really nice - might try it this weekend but I had a couple of questions:
1. I'd be inclined to leave out the cream as I try to only make healthy soups - do you think the cream is absolutely necessary?
2. For tomato soup I usually also add about 2 tbsp of fresh green basil near the end - do you think this would work for this soup or would it clash with the garlic?
3. Are "red pepper flakes" the same as dried chili flakes?
Thanks!