Roasted Garlic and Tomato Soup
Rich, velvety, and bursting with the comforting flavors of slow-roasted vegetables, this Roasted Garlic and Tomato Soup is the ultimate homemade comfort food. Made with sweet Roma tomatoes, caramelized garlic, and a touch of fresh basil, this recipe balances smoky, savory, and creamy notes in every spoonful. Roasting the tomatoes, garlic, and onion intensifies their natural sweetness, while a splash of heavy cream adds luxurious texture. With just 15 minutes of prep, this easy yet elegant soup is perfect for cozy weeknight dinners or as a starter for your next gathering. Serve it hot with crusty bread for dipping, and you'll have a soul-warming dish that’s as satisfying as it is wholesome.
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Recipe Information
Ingredients
- 8 pieces Roma tomatoes
- 1 whole Garlic bulb
- 1 medium Yellow onion
- 3 tablespoons Olive oil
- 4 cups Vegetable broth
- 0.5 cups Heavy cream
- 10 leaves Fresh basil leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice the Roma tomatoes in half and arrange them cut-side up on a baking sheet lined with parchment paper.
Slice the top off the garlic bulb to expose the cloves. Drizzle 1 tablespoon of olive oil over the garlic bulb and wrap it in aluminum foil.
Peel and quarter the yellow onion, placing the pieces on the baking sheet alongside the tomatoes.
Drizzle the tomatoes and onions with 2 tablespoons of olive oil, and sprinkle with a pinch of salt and pepper.
Roast the tomatoes, garlic, and onion in the oven for 40 minutes, or until the tomatoes are soft and lightly charred.
Once roasted, remove the garlic from the aluminum foil and squeeze the roasted cloves into a blender or food processor.
Transfer the roasted tomatoes and onions to the blender, along with the fresh basil leaves, vegetable broth, dried oregano, salt, and black pepper.
Blend the mixture until smooth. If needed, blend in batches to avoid overfilling.
Pour the blended soup into a large pot and place it over medium heat.
Stir in the heavy cream and simmer for an additional 10 minutes, allowing the flavors to meld together. Adjust seasoning with more salt and pepper if needed.
Serve the soup hot with a garnish of fresh basil leaves or a drizzle of olive oil, and pair it with crusty bread if desired.
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4680 mg | 204% | |
| Total Carbohydrate | 115.2 g | 42% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 31.2 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3406 mg | 72% | |
*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.
