Roasted Tomato Garlic Soup: A Flavorful Homemade Comfort

Few things satisfy like a warm bowl of tomato soup infused with roasted garlic and herbs. This homemade version offers deep flavor from oven-roasted Roma tomatoes, sweet caramelized onions, and smashed garlic, blended to perfection and finished with a splash of cream. It’s a comforting dish that’s both hearty and surprisingly simple to make.

Whether you’re looking to use up garden-fresh tomatoes or simply crave a soothing bowl of soup, this recipe delivers bold flavor in just about an hour.

Why You’ll Love This Soup

Rich and bold flavor from roasted vegetables
Easy to prepare with simple ingredients
Freezer-friendly for make-ahead meals
Perfectly pairs with bread or sandwiches

This soup shines in any season but is especially delightful in summer when tomatoes are in abundance.

Ingredients You’ll Need

Here’s what you’ll need to make this roasted tomato garlic soup from scratch:

5 lbs ripe Roma tomatoes, stemmed and quartered
1 medium white onion, chopped
8 garlic cloves, smashed
¼ cup olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 cups chicken broth (or vegetable broth for a vegetarian option)
2 teaspoons sugar, or to taste
¼ teaspoon crushed red pepper flakes (optional for a little heat)
½ cup heavy cream
Fresh basil, chopped (optional for garnish)
Crumbled feta cheese (optional for serving)

Step-by-Step Instructions

1. Roast the Vegetables

Preheat your oven to 425°F (220°C). On a large foil-lined baking sheet, spread the quartered tomatoes, chopped onions, and smashed garlic cloves. Drizzle with olive oil and season with salt and pepper. Toss gently to coat everything evenly.

Roast for 30 to 40 minutes, or until the tomatoes are soft and slightly charred on the edges. This roasting process is key—it concentrates the natural sweetness and flavor.

2. Simmer the Base

Transfer the roasted mixture to a large soup pot. Add the broth, sugar, and red pepper flakes. Stir and bring everything to a gentle boil. Once boiling, reduce the heat and simmer for about 10 minutes, allowing flavors to combine.

3. Blend Until Smooth

Use an immersion blender to purée the soup directly in the pot. Alternatively, carefully transfer the mixture to a blender in batches and blend until smooth. Return the soup to the pot if using a countertop blender.

4. Add Cream and Serve

Stir in the heavy cream and let it warm through for 2–3 minutes. Taste and adjust seasoning if needed.

Serve hot, garnished with fresh basil and a sprinkle of feta cheese for a savory twist.

Pro Tips for Success

No immersion blender? A food processor or standard blender works. Just blend in batches and be cautious with hot liquids.
For vegan version: Skip the cream and cheese or use coconut cream or a plant-based alternative.
To boost protein: Stir in cooked lentils or white beans before blending.
Want it spicier? Add more red pepper flakes or a dash of cayenne.

Storage and Reheating

This soup stores beautifully and makes an excellent meal prep option.

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in freezer-safe containers for up to 4 months.
To reheat: Warm on the stovetop over medium heat or in the microwave, stirring occasionally.

What to Serve with Roasted Tomato Garlic Soup

This soup is a perfect match for crusty bread or grilled cheese. Try it with:

Garlic ciabatta
Sourdough toast
Grilled cheese with sharp cheddar
A light green salad with vinaigrette

Nutrition Information (Per Serving)

Calories: 252
Fat: 18g
Carbohydrates: 20g
Protein: 6g
Fiber: 5g
Sugar: 13g
Sodium: 729mg

Note: Nutritional values are estimates and may vary depending on ingredients used.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh?

Yes, but fresh roasted tomatoes offer a richer, sweeter flavor. If using canned, go for whole peeled tomatoes and roast them briefly to enhance taste.

Can this soup be made dairy-free?

Absolutely. Substitute heavy cream with coconut cream or cashew cream, and omit feta cheese or use a plant-based version.

How do I make the soup thicker?

Reduce the broth slightly, or add a boiled potato or some cooked white beans before blending.

Do I need to peel the tomatoes?

No. Roasting softens the skins, and blending ensures a smooth texture. However, you can peel them after roasting if you prefer.

Can I pressure-can this soup?

Due to the cream, it’s not suitable for canning. If you wish to preserve it, freeze it without cream, then stir it in after reheating.

Related Recipes from Secretsofthegreengarden.com

Trusted External Resources

Conclusion

Roasted Tomato Garlic Soup is more than a comfort dish—it’s a flavor-packed, garden-inspired meal that’s easy to prepare and sure to satisfy. With its rich roasted base and creamy finish, this soup is perfect for weeknight dinners, meal prep, or a cozy lunch by the fire.

Try it once, and it may just become a favorite in your home.