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–+ servings
This is a picture of a bowl of roasted garlic tomato soup.
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Roasted Garlic Tomato Soup

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!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: Global
Servings: 4 servings
Calories: 173.9kcal
Author: Priscilla Lawrence

Equipment

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.
    This is a picture of tomatoes, onions and garlic on a baking sheet.
  • When the veggies are almost ready, add the tomato paste to the pot and cook for about 1 minute.
    This is a picture of a pot with tomato paste.
  • Pour the broth in and stir well until the tomato paste is fully dissolved. Heat up on medium high heat for 5 minutes.
    This is a picture of a pot with tomato paste and broth.
  • Carefully remove the veggies from the oven and stir them around with a spatula.
    This is a picture of tomatoes, onions and garlic on a baking sheet after roasting.
  • Add the cooked veggies (and all juices) to the broth, bring to a boil, about 3-4 minutes.
    This is a picture of the roasted veggies added to the broth.
  • Remove from heat and add the chopped up fresh basil.
    This is a picture of the fresh basil added to the soup.
  • 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)
    This is a picture of the soup being blended.
  • 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!
    This is a picture of the soup blended with added cream.

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.
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1serving | Calories: 173.9kcal | Carbohydrates: 19.8g | Protein: 8.2g | Fat: 8.8g | Saturated Fat: 3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 4.2g | Cholesterol: 10.6mg | Sodium: 156mg | Potassium: 1164mg | Fiber: 4.7g | Sugar: 12.3g | Vitamin A: 3284.6IU | Vitamin C: 57.3mg | Calcium: 82.3mg | Iron: 1.8mg