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Tomato soup with a drizzle of yogurt in a white bowl garnished with fresh basil and a piece of toasted bread dipped into it.

Roasted Tomato and Garlic Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Veronika Sykorova
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 3-4 1x
  • Category: Soup
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


This Roasted Tomato and Garlic Soup is incredibly easy to make, simple, and really flavorful. Serve on its own or with grilled cheese!


Units Scale
  • 3 lb Roma tomatoes (or any tomatoes you have)
  • 2 garlic bulbs
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, peeled and cut into quarters
  • 4 cups vegetable broth (add more or less based on desired consistency)
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • Small handful of fresh basil
  • For serving: fresh basil, croutons, cream, yogurt, or parmesan


  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.
  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.
  10. Serve with more fresh basil, croutons, a drizzle of cream or yogurt, or some parmesan cheese.


Fridge: Store in an airtight container in the fridge for up to 3-4 days.

Freezer: Transfer to a freezer-safe container and freeze for 3-4 months.