Tomato Garlic Onion Soup
Warm, rich, and irresistibly aromatic, this Tomato Garlic Onion Soup is a comforting bowl of goodness that celebrates the deep, natural flavors of roasted vegetables. Sweet, juicy ripe tomatoes and mellow, caramelized garlic are oven-roasted to perfection, then blended with soft, golden onions and a savory base of vegetable broth for a velvety, flavor-packed soup. A drizzle of optional heavy cream adds a touch of indulgent creaminess, while fresh basil leaves lend a bright, herbaceous finish. Perfect for cozy weeknights or dinner parties, this soup is quick to prepare with just 15 minutes of prep time and pairs beautifully with crusty bread for dipping. A must-try recipe for lovers of classic tomato soup with an elevated twist, highlighting wholesome ingredients and straightforward techniques.
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Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 2 medium yellow onion
- 6 whole garlic cloves
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 cups heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 large fresh basil leaves
- 1 teaspoon sugar (optional, for acidity adjustment)
- 4 slices crusty bread (for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the tomatoes in half and place them cut side up on the baking sheet. Peel the garlic cloves and add them to the baking sheet. Drizzle 2 tablespoons of olive oil over the tomatoes and garlic, and sprinkle lightly with 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 are roasting, peel and thinly slice the onions.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onions and cook, stirring occasionally, for about 10-12 minutes or until they are soft and caramelized.
Once the tomatoes and garlic are done roasting, add them to the pot with the caramelized onions. Pour in the vegetable broth and bring the mixture to a simmer.
Allow the soup to simmer for 10 minutes to meld the flavors. Stir occasionally.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
If desired, stir in the heavy cream for a creamier texture. Taste the soup and adjust seasoning with salt, pepper, and sugar if needed to balance acidity.
Ladle the soup into bowls, garnish with fresh basil leaves, and serve with slices of crusty bread for dipping.
Nutrition Facts
Calories |
2026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5886 mg | 256% | |
| Total Carbohydrate | 235.1 g | 85% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 53.9 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4242 mg | 90% | |
*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.
