There’s something magical about a bowl of Roasted Garlic Tomato Soup. Picture the luscious ruby-red tomatoes mingling with the rich, aromatic essence of roasted garlic, creating a symphony of flavors that dance on your taste buds. This soup isn’t just food; it’s a warm hug in a bowl, perfect for those chilly evenings when you want to wrap yourself in comfort.
My love affair with this Roasted Garlic Tomato Soup began one rainy afternoon. I was bundled up at home, longing for something that could lift my spirits and warm my soul. The aroma wafting from the kitchen felt like an invitation to indulge in nostalgia. It’s the kind of dish that brings friends and family together, whether it’s a cozy dinner or a festive gathering. Trust me; once you try this recipe, you’ll be counting down the days until soup season returns. For more inspiration, check out this dinner ideas featuring soup recipe.
Why You'll Love This Recipe
- This Roasted Garlic Tomato Soup is simple to make and packed with flavor that will impress anyone
- Its vibrant colors bring excitement to your table and can easily be customized by adding herbs or spices
- Perfect as an appetizer or paired with crusty bread for a complete meal
My best friend declared it “the best soup ever” after just one spoonful, and let’s be honest—who can resist that kind of praise?
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Ripe Tomatoes: Opt for fresh, juicy tomatoes for maximum flavor; vine-ripened varieties are often the sweetest.
Garlic Bulbs: Choose firm bulbs; roasting elevates their sweetness and brings out rich flavors.
Onion: A medium-sized yellow onion adds depth; sauté until translucent for the best base.
Vegetable Broth: Use low-sodium broth so you can control the saltiness while enhancing the soup’s flavor.
Olive Oil: Extra virgin olive oil adds richness; drizzle generously over your veggies before roasting.
Fresh Basil: Adds a fragrant note at the end; feel free to substitute with dried if fresh isn’t available.
Sugar: Just a pinch helps balance acidity from the tomatoes; adjust based on your taste preference.
Salt and Pepper: Essential seasoning; always adjust according to your palate.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Roasting the Garlic and Tomatoes: Preheat your oven to 400°F (200°C). Slice off the tops of garlic bulbs and drizzle with olive oil. Arrange halved tomatoes on a baking sheet, cut side up, sprinkle with salt, pepper, and olive oil. Roast everything until caramelized—about 30 minutes.
Sautéing Aromatics: In a large pot over medium heat, add olive oil and diced onions. Sauté until they turn translucent and sweet-smelling—about 5 minutes. This forms a perfect aromatic base for your soup.
Blending Time!: Once roasted, let garlic cool slightly before squeezing out cloves into the pot with onions. Add your roasted tomatoes carefully along with vegetable broth. Bring this mixture to a gentle simmer—let it bubble away for about 10 minutes.
Seasoning It Up!: Stir in sugar, salt, pepper, and fresh basil leaves into your bubbling concoction. Taste-test now! Adjust seasoning as necessary for that perfect balance of flavors.
Pureeing to Perfection!: Use an immersion blender to puree until smooth—or transfer batches into a blender if that’s what you’ve got! Remember: blend until velvety smoothness makes it feel luxurious!
Ladle and Serve!: Return pureed soup to heat if needed, then serve hot in bowls garnished with fresh basil or drizzled olive oil for flair! Pair with crusty bread or grilled cheese—trust me on this one! For more inspiration, check out this main dishes to pair with soup recipe.
This Roasted Garlic Tomato Soup is not just food; it’s an experience filled with warmth and flavor that wraps around you like a cozy blanket on a cold day. Enjoy every spoonful!
You Must Know
- Roasted Garlic Tomato Soup is not just a dish; it’s a hug in a bowl
- The rich flavors and creamy texture will warm your soul and elevate your meal prep game
- Plus, it’s an excellent way to use up those slightly overripe tomatoes lurking in the fridge
Perfecting the Cooking Process
Start by roasting garlic until golden, then sauté onions before adding tomatoes and broth for optimal flavor.
Add Your Touch
Feel free to add fresh basil or even a splash of cream for a richer taste that elevates the soup.
Storing & Reheating
Store in an airtight container for up to five days. Reheat gently on the stove, stirring frequently.
Chef's Helpful Tips
- For perfect roasted garlic, check frequently to avoid burning; it should be golden brown
- Use ripe tomatoes for maximum sweetness, enhancing overall flavor
- Blend the soup until smooth for that luxurious texture you crave on chilly nights
The first time I made roasted garlic tomato soup was during an unexpected snowstorm, and my friends were so impressed they declared me a culinary wizard!
FAQ
What type of tomatoes are best for Roasted Garlic Tomato Soup?
Ripe garden tomatoes or canned San Marzano tomatoes provide the best flavor.
Can I freeze Roasted Garlic Tomato Soup?
Yes, freeze in portions for quick meals later; thaw before reheating.
How can I make this soup vegan?
Use vegetable broth instead of chicken broth and omit any dairy products.
Roasted Garlic Tomato Soup
- Total Time: 55 minutes
- Yield: Serves approximately 4
Description
Indulge in the cozy comfort of Roasted Garlic Tomato Soup, where sweet, ripe tomatoes meet the rich depth of roasted garlic. This delightful soup is perfect for chilly evenings and brings warmth to any meal. Easy to prepare and endlessly customizable, it’s a dish that transforms simple ingredients into exquisite flavors that will have you yearning for more. Serve it with crusty bread or grilled cheese for a truly comforting experience.
Ingredients
- 2 lbs ripe tomatoes (about 6 medium)
- 1 bulb garlic
- 1 medium yellow onion (diced)
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- ½ cup fresh basil leaves
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Slice the tops off the garlic bulb, drizzle with olive oil, and place on a baking sheet with halved tomatoes cut-side up. Season with salt, pepper, and olive oil. Roast for about 30 minutes until caramelized.
- In a large pot over medium heat, add olive oil and sauté diced onions until translucent (about 5 minutes).
- Squeeze roasted garlic cloves into the pot, add roasted tomatoes and vegetable broth, then simmer for 10 minutes.
- Stir in sugar, salt, pepper, and basil; adjust seasoning as needed.
- Use an immersion blender to puree until smooth or blend in batches until velvety.
- Reheat if necessary and serve hot with fresh basil or a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 160
- Sugar: 7g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added richness, consider stirring in a splash of cream before serving. Enhance flavor by incorporating herbs like thyme or oregano. Leftovers can be stored in an airtight container for up to five days.