Roasted Tomato Garlic Soup
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Roasted Tomato Garlic Soup is a simple and smooth soup featuring flavors from robust tomatoes, smashed garlic, herbs and spices, and a touch of creaminess from the heavy cream. And, it's ready in only an hour.
Pair this fantastic soup with some crusty Garlic Ciabatta Bread, your other favorite crusty bread, or a Grilled Cheese Sandwich and you'll have a match made in heaven. A big bowl of soup and a slice of your favorite garlic bread or crusty bread really is the ultimate comfort food.
Why This Soup Works
It's made with fresh tomatoes and simple pantry staple ingredients.
This delicious soup is an affordable, relatively healthy meal that pairs with so many different things. This soup is great during the summer months but can be enjoyed all year round. Plus, it's a great way to use any extra, delicious, ripe and juicy tomatoes you have growing out in your garden during tomato season.
Ingredients Needed
- Tomatoes: I made this with Roma tomatoes that I stemmed and quartered before using. If you prefer other ripe tomatoes, feel free to experiment with a variety.
- Onion: chopped white onion can be substituted with yellow onion
- Garlic: smashed garlic cloves
- Oil, herbs and spices: olive oil, kosher salt, black pepper, red pepper flakes and fresh basil (optional)
- Chicken broth: vegetable stock or vegetable broth can be used in its place
- Cheese: crumbled feta cheese (optional)
- Sugar: A little sugar to cut through the acidity.
How To Make Roasted Tomato Garlic Soup
- Step 1: Line a baking sheet with aluminum foil and spread out tomatoes and onions. Drizzle with olive oil and sprinkle the tomatoes and onions with salt and pepper.
- Step 2: Roast tomatoes and onions until the tomatoes are very soft. Remove from oven and set aside.
- Step 3: Add roasted tomatoes and onions to a large pot on the stove. Stir in chicken broth, sugar, and red pepper flakes. Bring the pot to a boil, reduce heat, and simmer.
- Step 4: Pour the contents of the pot into a blender or an immersion blender and blend until smooth. Transfer everything back to the pot on the stove. Stir in cream and serve with fresh basil leaves and feta, if using.
Recipe Tips
- Leftover roasted garlic tomato soup can be stored in an airtight container in the refrigerator for up to 5 days. They can also be stored in a freezer-safe container for up to 4 months.
- Like other soup recipes, this soup is great to scale and make more for later. As long as you have a large pot, this recipe doubles or triples well. You can store it to enjoy all week long or freeze it for long-term storage.
- You can use a knife or the bottom of a glass to smash the garlic down to help release the flavor while keeping the garlic in chunks.
- If you don't have a blender or hand blender don't worry you can still make this soup since a food processor will work just fine if you're in a pinch. You may need to work in batches depending on the size of your processor.
Recipe Faq's
I did not remove the skins from the tomatoes before roasting them for the tomato basil soup. If that is something you prefer, then you can do that. I like the little bit of texture the skins add to the soup.
Plum or Roma tomatoes are the best for roasting. They have a nice meaty flesh and the least amount of seeds.
You can but you can't roast canned tomatoes. If you want to use canned tomatoes I would recommend roasting the onions and garlic to get that sweetness and add it to the canned tomatoes.
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Roasted Garlic Tomato Soup
Equipment
Ingredients
- 5 lbs. tomatoes stemmed and quartered (I use Roma)
- 1 medium white onion chopped
- 8 cloves garlic smashed
- ¼ cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 2 cups chicken broth
- 2 tsp. sugar add more to taste
- ¼ tsp. red pepper flakes
- ½ cup heavy cream
- Fresh Basil optional
- Feta Cheese crumbled optional
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Instructions
- Preheat oven to 425 degrees
- Place the tomatoes, onion, and garlic on a baking sheet lined with aluminum foil. Drizzle the olive oil on top and sprinkle with salt and pepper and gently give it a toss. Bake for 30-40 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
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?
Used the last of my summer garden tomatoes, about 10. Skinned them in hot water, cut in half and added them with chicken broth.Tossed in a few fresh basil leaves before blending. It was delicious. Approved by my picky grandson.
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!