Cozy and comforting, this roasted garlic tomato soup is a must-try to pair with a gooey grilled cheese sandwich! Roasting fresh vegetables packs in so much delicious flavor. So good!
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Why You'll love this recipe
- This roasted smashed garlic tomato soup is so cozy and flavorful, the perfect side to a gooey sourdough grilled cheese sandwich. Roasting the veggies gets them caramelized, giving this soup extra depth.
- It's a simple, easy recipe yet elegant. Perfect vegetarian soup for a weeknight dinner or as a starter to a dinner party like my very popular butternut squash leek soup, roasted butternut squash tomato soup or lemony white bean soup or as a side of my bistro salad or apple brie salad.
Key Ingredients and variations
- Tomatoes: I like to use a variety of different tomatoes as they have different flavors. I did a mix of tomatoes on the vine and cherry tomatoes. But you can use other kinds of tomatoes, up to your preference, what yoy have on hand or what's on sale at the grocery store.
- Garlic: use fresh garlic for this recipe for the best taste. I peel and smash each clove with the flat side of my chef's knife.
- Onion: a whole roughly chopped medium yellow onion.
- Tomato paste: it adds a lot of depth to this soup. Don't skip it.
- Broth: use vegetable broth to keep the soup vegetarian or chicken broth if you prefer.
- Fresh basil: basil and tomatoes are like peanut butter and jelly. The fragrant basil adds such a great fresh flavor to the soup.
- Olive oil, salt and pepper: use generously to season the veggies before roasting. And of course adjust salt and pepper in the soup when ready to serve.
- Half and half: I like to add a little creaminess to the soup to finish it. You can use heavy cream, milk, crème fraîche, coconut milk or skip.
How to make roasted garlic tomato soup
- Preheat oven to 425° Fahrenheit. Chop the tomatoes, onion and carefully smash the peeled garlic cloves with the flat side of a large knife.
Add veggies to large baking sheet, season with olive oil, salt and pepper and roast for 35 to 40 min.
When veggies are almost ready, add tomato paste to pot and cook for about 1 min.
Pour broth in and stir until tomato paste is fully dissolved. Heat up on medium high heat for 5 min.
Carefully remove veggies from oven and stir around with spatula.
Add cooked veggies (and all juices) to broth, bring to boil, about 3-4 min.
Remove from heat and add fresh basil.
Using an immersion blender, blend soup by making circular, up and down motion until smooth.
Stir in half and half, salt and black pepper. Serve with toppings or sides of choice such as parmesan, grilled cheese sandwich, croutons. Enjoy!
More Soup Recipes
If you love soups check these out!
Tips
- If you want the soup to be completely smooth, drain it over a mesh strainer after blending. It'll make sure to remove any tomato seeds or skins that might have been left behind.
- Use ripe tomatoes and fresh garlic as they'll have the best flavor.
- Use toppings such as freshly shaved parmesan, croutons, fresh herbs, hot sauce.
- Leftovers can be kept refrigerated in an airtight container for up to 4 days or frozen for up to 6 months. Remember to cool completely before freezing.
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frequently asked questions
Yes definitely! If you find that your soup is too acidic, add a ¼ to ½ teaspoon of white sugar (more or less to taste). You can also add a bit more cream to balance it out.
You can simmer the soup uncovered in the pot over low heat for 10-15 minutes. Keep in mind too that the soup will get a little thicker as it cools down too. On the other hand if it's too thick, add a little more broth or water.
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Roasted Garlic Tomato Soup
Equipment
- oven
- large pot such as Dutch oven
- Immersion blender or regular blender
Ingredients
- 3 pounds tomatoes
- 1 cup cherry tomatoes
- 1 whole garlic head
- 1 tablespoon olive oil
- salt
- black pepper
- 2 tablespoons tomato paste
- 3-4 cups broth vegetable or chicken
- 6-7 leaves fresh basil chopped
- ½ cup half and half
Instructions
- Preheat oven to 425° Fahrenheit. Chop the tomatoes, onion and carefully smash the peeled garlic cloves with the flat side of a large knife.Add the veggies to a large baking sheet, season with olive oil, salt and pepper and roast for 35 to 40 minutes.
- When the veggies are almost ready, add the tomato paste to the pot and cook for about 1 minute.
- Pour the broth in and stir well until the tomato paste is fully dissolved. Heat up on medium high heat for 5 minutes.
- Carefully remove the veggies from the oven and stir them around with a spatula.
- Add the cooked veggies (and all juices) to the broth, bring to a boil, about 3-4 minutes.
- Remove from heat and add the chopped up fresh basil.
- Using an immersion blender, blend the soup by making circular, up and down motion until smooth. (optional: if you want the soup to be completely smooth, drain it over a mesh strainer)
- Stir in the half and half, salt and black pepper to taste. Serve with toppings or sides of choice such as parmesan, grilled cheese sandwich, croutons. Enjoy!
Notes
- If you don't have an immersion blender, you can use regular blender. Blend the soup in batches, use a kitchen towel to open the lid to protect your hands, as the blender will get really hot.
- Half and half: can be replaced with heavy cream, milk, crème fraîche, or coconut milk.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
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