Tomato Roasted Garlic Soup
Warm your soul with a bowl of Tomato Roasted Garlic Soup, a comforting blend of roasted Roma tomatoes and golden, caramelized garlic that transforms simple ingredients into a culinary masterpiece. This recipe combines the natural sweetness of oven-roasted tomatoes with the earthy depth of roasted garlic, balanced by sautéed onions, fresh basil, and a splash of rich vegetable broth. Optional heavy cream adds a velvety finish for those craving indulgence. Ready in just over an hour, this hearty, vegan-friendly soup (without cream) is perfect for cozy evenings or as a dinner party starter. Serve it steaming hot, garnished with fresh basil, and let the flavors transport you to a rustic Italian kitchen.
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Recipe Information
Ingredients
- 8 pieces ripe Roma tomatoes
- 1 piece garlic bulb
- 3 tablespoons olive oil
- 1 medium-sized yellow onion
- 4 cups vegetable broth
- 10 pieces fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups heavy cream (optional)
Instructions
Preheat your oven to 400°F (200°C).
Slice the Roma tomatoes in half lengthwise and place them on a baking sheet, cut side up.
Cut the top off the garlic bulb to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap it in aluminum foil.
Place the garlic bulb on the same baking sheet as the tomatoes.
Drizzle the tomatoes with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper.
Roast the tomatoes and garlic in the preheated oven for 35-40 minutes, until the tomatoes are soft and slightly caramelized, and the garlic cloves are golden and tender.
Meanwhile, finely chop the yellow onion.
In a large saucepan, heat 1 tablespoon of olive oil over medium heat and sauté the chopped onion until it becomes soft and translucent, about 5 minutes.
Once the tomatoes and garlic are done roasting, remove them from the oven. Squeeze the roasted garlic cloves out of their skins.
Add the roasted tomatoes, roasted garlic, sautéed onions, and fresh basil leaves to the saucepan.
Pour in the vegetable broth and bring the mixture to a simmer over medium heat.
Allow the soup to simmer for 10 minutes, then remove from heat.
Use an immersion blender to puree the soup until smooth, or blend in batches using a countertop blender. Be cautious when blending hot liquids.
Season the soup with salt and black pepper to taste. Stir in heavy cream if desired for a richer texture.
Serve hot, garnished with additional basil leaves or a drizzle of olive oil if preferred.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4681 mg | 204% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 35.3 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3436 mg | 73% | |
*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.
