Savory Roasted Tomato and Garlic Soup - very delicious!

If you’re looking for a comforting bowl of soup that warms the soul, this roasted tomato and garlic soup is a must-try. Infused with the rich flavors of roasted tomatoes and garlic, it’s a delightful twist on classic roasted tomato soup.

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Perfect for cozy evenings or as a starter for a dinner party, this soup is bound to impress.

This recipe is versatile and can easily be transformed into variations like roasted tomato parmesan soup or roasted creamy tomato soup with just a few tweaks.

Whether you prefer the robust flavor of roasted garlic tomato soup or the added kick from roasted red pepper tomato soup, this base recipe provides the perfect foundation for your culinary creativity.

Contents

Delicious Roasted Tomato and Garlic Soup Recipe

Try this another perfect Confit Tomato Recipe!

This savory soup combines the sweetness of roasted tomatoes with the depth of garlic, creating a deliciously balanced flavor that is both comforting and satisfying. The texture is smooth and creamy, enhanced by a drizzle of olive oil and a sprinkle of fresh herbs.

Ingredients

2 pounds ripe tomatoes, halved
1 head of garlic, tops cut off
1 medium onion, chopped

2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon dried basil

1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 cup heavy cream (optional for creaminess)

Fresh basil for garnish

Instructions

Roast the Tomatoes and Garlic: Preheat the oven to 400°F (200°C). Place the halved tomatoes and garlic head (cut side up) on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30-35 minutes until the tomatoes are caramelized and the garlic is soft.
Sauté the Onion: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Blend the Soup: Add the roasted tomatoes and garlic (squeeze the garlic out of its skin), along with the vegetable broth and dried basil to the pot. Bring to a simmer for 10 minutes. Use an immersion blender to puree the soup until smooth. For a chunkier texture, leave some tomato pieces intact.
Add Creaminess: If desired, stir in the heavy cream and heat through without boiling. Adjust seasoning with additional salt and pepper if necessary.
Serve: Ladle the soup into bowls and garnish with fresh basil. Serve hot with crusty bread or grilled cheese for a classic pairing.