Roasted Garlic Tomato Soup
Indulge in the comforting, velvety flavors of Roasted Garlic Tomato Soup, a soul-warming dish that celebrates the natural sweetness of oven-roasted Roma tomatoes and creamy roasted garlic. This recipe combines the caramelized depth of slow-roasted vegetables with the richness of heavy cream and a touch of tomato paste for a perfectly balanced bowl of soup. Fresh basil leaves add a vibrant, herbaceous finish, while hints of sugar and seasoning elevate every spoonful. With just 15 minutes of prep and a total cook time of 40 minutes, this easy homemade tomato soup is perfect for a cozy dinner or as a starter to wow your guests. Ideal for pairing with a crusty loaf or classic grilled cheese, this hearty and flavorful soup is sure to become your new go-to recipe for chilly evenings.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 6 pieces Roma tomatoes
- 1 piece Garlic bulb
- 1 medium Yellow onion
- 3 tablespoons Olive oil
- 4 cups Vegetable broth
- 0.5 cups Heavy cream
- 2 tablespoons Tomato paste
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 6 pieces Fresh basil leaves
Instructions
Preheat the oven to 400°F (200°C).
Cut the Roma tomatoes in half lengthwise and place them cut-side up on a baking sheet.
Peel off the outer layers of the garlic bulb, keeping the cloves intact. Cut off the top of the bulb to expose the tops of the cloves. Wrap the garlic bulb in aluminum foil, leaving the top slightly open for ventilation.
Place the wrapped garlic on the baking sheet with the tomatoes.
Drizzle 2 tablespoons of olive oil over the tomatoes and season with a pinch of salt and pepper.
Roast the tomatoes and garlic in the oven for 25–30 minutes, or until the tomatoes are soft and slightly caramelized and the garlic is golden and fragrant.
While the tomatoes and garlic roast, dice the yellow onion.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the onion until soft and translucent, about 5 minutes.
Remove the roasted tomatoes and garlic from the oven. Squeeze the roasted garlic cloves out of their skins.
Add the roasted tomatoes, roasted garlic, sautéed onions, tomato paste, and vegetable broth to the pot.
Use an immersion blender or transfer the mixture to a countertop blender and blend until smooth.
Return the soup to the pot and bring to a gentle simmer. Stir in the sugar, salt, black pepper, and heavy cream.
Simmer for 5–7 minutes, allowing the flavors to meld together.
Serve hot, garnished with fresh basil leaves, and enjoy!
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.7 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1098 mg | 23% | |
*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.
