5 from 1 vote

Roasted Garlic and Tomato Soup Recipe

Roasted Garlic and Tomato Soup is creamy and a little spicy, too! A yummy spin on a classic comfort food favorite. Add a little oven-roasted garlic to your favorite homemade soup for an extra kick.

a bowl of roasted garlic and tomato soup.


I have a recipe for Roasted Garlic & Tomato Soup that I love to eat, but it’s a pain to make without a good blender or an immersion blender. Before, I’d always end up with chunks because my blender would never fully puree all the ingredients. Not so great when you want your soup to be super smooth and creamy.

The soup has a creamy smooth texture. You can taste the sweetness of the roasted garlic in each bite. I garnished it with a bit of Parmesan cheese and freshly cracked black pepper. Divine!

Why You’ll Love this Roasted Garlic Tomato Soup Recipe

  • Smooth and creamy
  • Spicy kick
  • Savory flavors
  • Easy to prepare in a few steps
  • Perfect for garlic lovers
A bowl of roasted garlic and tomato soup.

Ingredients for Roasted Garlic and Tomato Soup

  • Garlic bulb with the top sliced off
  • Tomatoes
  • Extra virgin olive oil
  • Yellow onion
  • Vegetable broth
  • Butter
  • Ground coriander
  • Cayenne pepper
  • Paprika
  • Dried thyme
  • Salt and pepper
  • Grated parmesan
A bowl of roasted garlic and tomato soup.

How to Make Roasted Garlic and Tomato Soup

  • Step One: Preheat oven to 400F. Place garlic and tomatoes in a casserole dish. Drizzle 1 tablespoon of extra virgin olive oil on top and season with salt and pepper. Roast for 45 minutes until garlic is golden and tomatoes are softened. Let cool about 15 minutes and then squeeze garlic into a bowl. Remove skin from tomatoes and add to bowl with the garlic. Set aside.
  • Step Two: Heat 1 tablespoon extra-virgin olive oil in a medium-sized pot over medium heat. Add onions and sauté for 5 minutes or until softened.
  • Step Three: Add in vegetable broth and bring to a boil. Stir in garlic, tomatoes, coriander, paprika, thyme and cayenne pepper and turn heat down to low. Simmer for 10 minutes.
  • Step Four: Use an immersion blender to puree soup for about 30 seconds on low speed. Pour into bowls. Top with Parmesan cheese and season with salt and pepper, if desired.

Equipment Needed

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A bowl of roasted garlic and tomato soup.

What to Serve With Roasted Garlic and Tomato Soup

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    There are lots of good side dishes that would taste delicious with this soup! Here are some of my favorites.

    Variations and Substitutions

    • You can omit cayenne pepper if you do not like spicy food.
    • Use chicken broth instead of vegetable broth.
    • Try adding in some freshly chopped basil to garnish.
    • If you want an even creamier soup add in some heavy cream at the end of cooking time.
    A spoon in a bowl of roasted garlic and tomato soup.

    Soup Recipes

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    5 from 1 vote

    Roasted Garlic & Tomato Soup

    Created by Stacie Vaughan
    Servings 3
    Prep Time 10 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 30 minutes
    Creamy and a little spicy, too! A yummy spin on a classic comfort food favorite. Add a little oven-roasted garlic to your favorite homemade soup for an extra kick.

    Ingredients
     
     

    • 1 garlic bulb with the top sliced off
    • 2 large tomatoes cut in half
    • 2 tbsp extra virgin olive oil divided
    • 1 yellow onion chopped
    • 2 cups vegetable broth
    • ½ tbsp salted butter
    • 2 tsp ground coriander
    • ¼ tsp cayenne pepper
    • 1 tsp paprika
    • ½ tsp dried thyme
    • salt and pepper to taste
    • grated Parmesan for garnish, if desired

    Instructions

    • Preheat oven to 400°F. Place garlic and tomatoes in a casserole dish. Drizzle 1 tablespoon of extra virgin olive oil on top and season with salt and pepper. Roast for 45 minutes until garlic is golden and tomatoes are softened. Let cool about 15 minutes and then squeeze garlic into a bowl. Remove skin from tomatoes and add to bowl with the garlic. Set aside.
    • Heat 1 tablespoon extra virgin olive oil in a medium sized pot over medium heat. Add onions and saute for 5 minutes or until softened.
    • Add in vegetable broth and bring to a boil. Stir in garlic, tomatoes, coriander, paprika, thyme and cayenne pepper and turn heat down to low. Simmer for 10 minutes.
    • Use an immersion blender to puree soup for about 30 seconds on low speed. Pour into bowls. Top with Parmesan cheese and season with salt and pepper, if desired.

    Nutrition

    Serving: 1g | Calories: 101kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 753mg | Fiber: 3g | Sugar: 5g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Soups
    Cuisine American
    Keyword Roasted Garlic & Tomato Soup

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    293 Comments

    1. My favourite feature is that it can chop and crush ice. That would be great for making thick smoothies or nice cream.

    2. Have you ever had water grt trapped between the bottom of the jug (outside) and the round metal base?
      This is the first time I’ve had this problem and scared to use it until I get it resolved

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