Condensed Tomato Soup with Roasted Garlic and Herbs
Savor the comforting flavors of a classic with a gourmet twist in this Condensed Tomato Soup with Roasted Garlic and Herbs. Made with oven-roasted Roma tomatoes and caramelized garlic, this soup boasts deep, rich layers of flavor complemented by aromatic basil and thyme. The roasted vegetables are blended to velvety perfection with a touch of tomato paste, vegetable broth, and a hint of sugar for balance, while optional heavy cream adds luxurious creaminess. Perfect as a soul-warming starter or a light meal, this soup is easy to make yet feels indulgent. Serve it with crusty bread or a gooey grilled cheese, and enjoy a wholesome, homemade alternative to store-bought condensed soup.
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Recipe Information
Ingredients
- 8 pieces Roma tomatoes
- 1 whole Garlic bulb
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 tablespoons Tomato paste
- 1 cup Vegetable broth
- 3 tablespoons Fresh basil leaves, chopped
- 1 teaspoon Dried thyme
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Heavy cream (optional)
- 0.5 cup Water
Instructions
Preheat your oven to 400°F (200°C).
Cut the top off the garlic bulb to expose the cloves slightly. Place it on a piece of foil, drizzle with 1 tablespoon of olive oil, and wrap it tightly. Roast in the oven for 30 minutes or until the garlic is soft and fragrant.
While the garlic is roasting, cut the Roma tomatoes in half lengthwise. Place the tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Roast them in the oven alongside the garlic for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.
In a medium-sized pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted tomatoes, vegetable broth, basil, dried thyme, sugar, salt, and black pepper. Stir well to combine.
Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
Using an immersion blender (or a regular blender in batches), blend the soup until smooth. Add up to 1/2 cup of water to achieve your desired consistency.
If desired, stir in the heavy cream for a richer flavor.
Taste and adjust seasoning as needed.
Serve hot, garnished with additional fresh basil if preferred. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 29.7 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2482 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
