Description
A warm and comforting roasted garlic tomato soup that combines the natural sweetness of ripe tomatoes with the mellow flavor of roasted garlic. This creamy, savory soup is simple to prepare with wholesome ingredients, naturally vegetarian and gluten-free, and perfect for cozy meals any time of the year.
Ingredients
Scale
Main Ingredients
- 2–3 lbs ripe tomatoes, halved
- 2 whole garlic bulbs
- 2–3 tbsp olive oil, divided
- 4 cups vegetable or chicken broth
- 1/4 cup fresh basil or thyme, chopped
- Salt, to taste
- Black pepper, to taste
Optional Ingredients
- 1/2 cup cream or coconut milk (for extra creaminess)
- Red pepper flakes or cayenne pepper (for a spicy kick)
- Roasted red peppers, chopped or pureed (for added sweetness and depth)
- Cooked quinoa or rice (to make it heartier)
Instructions
- Roast the garlic and tomatoes: Preheat oven to 400°F (200°C). Cut the tops off garlic bulbs to expose cloves, drizzle with olive oil, and wrap in foil. Place halved tomatoes on a baking tray, toss with olive oil, salt, and pepper. Roast garlic and tomatoes for 30-40 minutes until tomatoes are soft and garlic is golden and fragrant.
- Prepare the soup base: Squeeze roasted garlic cloves out of their skins into a large pot. Add roasted tomatoes, broth, and fresh herbs. Bring to a gentle simmer over medium heat and cook for about 15 minutes to combine flavors.
- Blend until smooth: Use an immersion blender or transfer soup in batches to a blender and puree until silky smooth. Stir in cream or coconut milk if desired for creaminess. Adjust salt and pepper to taste.
- Final simmer and serve: Return soup to the pot and warm over low heat for a few minutes. Serve hot garnished with fresh herbs or a drizzle of olive oil for extra warmth.
Notes
- Choose ripe, juicy tomatoes for the best flavor.
- Don’t skip roasting—the process enhances the sweetness and mellows the garlic.
- Use fresh herbs like basil or thyme to add brightness.
- Blend thoroughly to achieve a smooth, velvety texture.
- Add cream or coconut milk at the end to keep the flavors fresh.
- Optional spicy additions include red pepper flakes or cayenne pepper.
- Soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Reheat gently to maintain texture and flavor, adding broth if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 7g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
Keywords: roasted garlic tomato soup, vegetarian soup, gluten free soup, creamy tomato soup, comfort food, easy soup recipe