Roasted Tomato and Garlic Soup

This Roasted Tomato and Garlic Soup is incredibly easy to make and really flavorful. You can make it fully vegan or add some cream to make it extra smooth and creamy. Serve the soup as a starter or for lunch with toasted bread or grilled cheese. It's also freezer-friendly and great for meal prep!

Jump to:

• Why You'll Love This Tomato Garlic Soup
• Ingredients
• Variations and Substitutions
• Step-by-Step Instructions
• Serving Suggestions
• Storing
• FAQs
• Other Soup Recipes
• 📖 Recipe

Why You'll Love This Tomato Garlic Soup

Light and fresh - This is the perfect soup to make at the end of the summer when tomatoes are in season and the weather is getting colder but not cold enough for heavier cream-focused soups. The roasted tomatoes caramelize in the oven and fresh basil gives it lots of flavor.

Easy and simple - All you need to do is chop everything up and let it roast in the oven. In the end, you'll blend everything together and you have soup! It really couldn't be more simple. There are only a few easy steps and the recipe is totally foolproof.

Freezer-friendly - Just like most soups, you can easily freeze it if you need to store your leftovers for longer. You can make a double batch so that you always have soup on hand for busy weekday lunches.

Lunch or dinner - This soup makes a great lunch or light dinner served with homemade croutons or a grilled cheese sandwich. It's also light enough to be served as a starter for dinner.

Ingredients

• Tomatoes - Roma tomatoes and garden tomatoes while they're in season are ideal for this soup. The better the tomatoes, the better the soup will be.
• Garlic - You'll need 1-2 whole heads of garlic. It sounds like a lot but roasting the garlic gives it a sweet mellow flavor and makes it much less pungent than raw garlic. If you don't add all of it, you can freeze the rest for later! It's great on toast.
• Onion - Yellow onion, white onion, or shallots are the best choice for this soup.
• Vegetable broth - I went with veggie broth here to keep the soup vegan but you can use chicken broth as well.
• Fresh basil - Fresh basil adds a ton of flavor to the soup but you can use dried basil too if you don't have fresh.
• Avocado oil - Oil is used for roasting the garlic. You can use avocado or olive oil depending on your preference.

Variations and Substitutions

• Cream - You can add heavy cream or vegan cream for a more classic tomato soup.
• Red onion - If you don't have any yellow onion, you can use red onion. I prefer shallots, white, and yellow onion, but use whatever you have on hand, they'll all yield a similar flavor.
• Different broth - Use chicken stock or beef stock if you prefer or if you don't have vegetable stock.
• Extra seasoning - You can season the tomatoes with Italian seasoning for added flavor and add crushed red pepper flakes to the soup for extra heat.
• Balsamic Vinegar - Add a small splash of balsamic vinegar to the soup for a little added flavor. You can't really taste it but it just adds that little something. Add 1 tablespoon.

Step-by-Step Instructions

1. Preheat your oven to 425F (215C).
2. Slice the tomatoes into halves or quarters based on how big they are and lay them out on a large, rimmed baking sheet with a quartered onion.
3. Cut the tops off the garlic bulbs and carefully peel off some of the outer layers without breaking up the garlic.
4. Place the garlic bulbs into aluminum foil and drizzle with olive oil. Wrap with the foil and add to the baking sheet.
5. Roast for 30-40 minutes. You can take out the tomatoes and onion a little earlier if they’re getting too dark and roast the garlic for a little longer until golden and caramelized.

6. Transfer the roasted tomatoes and onion to a large soup pot or a Dutch oven.
7. Squeeze out the roasted garlic into the pot and add vegetable broth, tomato paste, dried oregano, sea salt, black pepper, and fresh basil.
8. Use an immersion blender to puree the soup until smooth.
9. Warm up over medium heat until warmed through.

Serving Suggestions

You can serve the tomato soup with various toppings like fresh basil, homemade croutons, a drizzle of cream or yogurt, or some parmesan cheese.

Aside from the extra toppings, I highly recommend serving it either with grilled cheese or some crusty bread to dip into the soup.

For grilled cheese, you can either double up on the tomato flavor with this Heirloom Tomato Grilled Cheese with Fresh Basil or serve it with this Goat Grilled Cheese with Pear and Sage for a more fall and winter flavor.

Storing

Fridge: Store any leftovers in an airtight container or a jar in the fridge for up to 3-4 days. Reheat the soup over medium heat stirring often until warmed through.

Freezer: Transfer the soup to a freezer-safe container and freeze for 3-4 months. Defrost it in the fridge overnight before reheating or cook it from frozen with a splash of water. I like using soup freezer cubes for easy storage and portion control.

FAQs

Other Soup Recipes

If you're looking for other delicious and easy-to-make soups, definitely check out the five linked below! The tomato and green pea soups are great for spring and summer while the other three are perfect for fall and winter.

• White Bean Tomato Soup
• Tomato Zucchini Soup
• Tomato Gnocchi Soup
• Vegan Lentil Soup
• Vegan Cauliflower Soup with Garlic Croutons

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📖 Recipe