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.

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

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

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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• Immersion blender
• Measuring cups
• Pot

What to Serve With Roasted Garlic and Tomato Soup

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

• Crackers
• Garlic Bread
• Jalapeno Popper Grilled Cheese Sandwich
• Air Fryer Mozzarella Balls
• Air Fryer Cauliflower Bites

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.

Soup Recipes

• Italian Herb Soup
• Pumpkin Soup
• Instant Pot Cauliflower Soup
• Cream of Carrot Soup
• Busy Day Soup
• Tomato Lentil Soup

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Rate this Recipe

5 from 1 vote

Roasted Garlic & Tomato Soup

Created by Stacie Vaughan

Servings 3

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes 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.

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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.

Equipment

• Hand blender
• Measuring cups
• Dutch oven

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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