Tomato and Roasted Garlic Soup

❤️ Why I Love This Recipe

• Showcases the vibrant taste of ripe tomatoes, one of my favorite foods.
• Roasting garlic transforms it into a mellow, sweet paste.
• It’s always a joy to create a classic comfort food recipe from scratch in my own kitchen.
• It goes with a variety of sides, from homemade crusty bread to cornbread to grilled cheese sandwiches to fritters.

🛒 Ingredient Notes

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• Garlic – Roasting garlic turns it from sharp and pungent to mellow and rich. It adds a deep, savory flavor to the soup.
• Olive oil – Used for roasting the garlic and providing a smooth consistency to the soup.
• Butter – Adds a rich, velvety finished texture.
• Onion – I typically use a sweet onion for this recipe, but yellow onion works well, too.
• All-purpose flour – Just a bit of flour gives the soup a slight thickness and improves the overall texture.
• Whole canned plum tomatoes with juice –  You can’t make roasted garlic tomato soup without tomatoes, of course! They’re the main component that imparts the vibrant, tangy tomato flavor. I prefer the flavor of plum (also called “Roma”) tomatoes, but any canned tomatoes with their juice will be good.
• Chicken broth – Acts as a savory base and complements the tomatoes.
• Fresh basil leaves – Infuses the soup with a fresh herbal aroma.
• Sour cream – Optional garnish that adds creaminess and a touch of tangy flavor when serving.

🥄 How to Make Tomato and Roasted Garlic Soup

Roast the Garlic

1. Preheat the oven to 425 degrees.
2. Remove any loose papery skin from the outside of the head of garlic. Cut a slice from the top of the head to expose the cloves.
3. Place the garlic on a square of aluminum foil (lined with parchment if desired, but optional). Drizzle the olive oil over the cut garlic and sprinkle with a pinch of salt and pepper.
4. Wrap the garlic in the foil and place in the oven to bake.
5. Start checking the garlic at 40 minutes and check every 10 minutes until done.
6. Remove from the oven and allow it to cool before handling.
7. Remove the cloves from the skin of the garlic by gently pressing the sides of the head of garlic. Be sure to extract all the garlic cloves.

Make the Soup

8. Add the oil and butter to a large Dutch oven or soup pot over medium-low heat.
9. When the butter is melted, add the onion and cook, stirring occasionally, until soft but not browned, about 7-8 minutes.
10. Add the flour and stir to coat the onion. Cook for an additional 2-3 minutes, stirring frequently.

11. Add the tomatoes with their juice, chicken broth, garlic, salt, and pepper. Roughly tear the basil leaves and add them to the pot.
12. Increase to medium-high heat. Bring the soup to a simmer, stirring frequently.
13. Reduce the heat to low. Cover and cook for 40 minutes.

14. Puree the soup with a hand-held immersion blender or in small batches in a regular blender.
15. Season with salt and pepper as needed.
16. Serve warm with a dollop of sour cream if desired.

⏲️ How I Make This in Advance

If you want to enjoy the recipe on a busy day or serve it at a gathering without last-minute fuss, you can easily prepare it ahead of time. Here’s how I do it:

1. Follow the recipe instructions up to the point where you’ve pureed the soup and adjusted the seasoning.
2. Allow it to cool down to room temperature (this prevents condensation in the container).
3. When cool, transfer the soup into an airtight container. Make sure the container is suitable for freezing if you plan to keep it for an extended period.

⚠️ My Troubleshooting Tips

• If the garlic cloves aren’t soft after the initial roasting time, continue checking at 5-minute intervals.
• If the soup is too thick, add a bit more chicken broth to reach the desired consistency.
• Adjust the seasoning with salt and pepper as needed.

🔀 Recipe Variations

• Experiment with different herbs like thyme or oregano for unique flavor profiles.
• Add a dash of cream for a richer version of this soup.
• Spice it up with a pinch of red pepper flakes for a subtle kick.
• Try using roasted cherry tomatoes or grape tomatoes for a sweeter flavor.

🍽️ Ways I Serve the Recipe

While this recipe is a classic favorite on its own, there are creative ways to elevate it when serving. Here are some alternative suggestions.

• Adding gourmet garnishes such as crumbled goat cheese, a drizzle of truffle oil, or a sprinkle of microgreens. 
• Create custom croutons by tossing cubes of artisan bread with olive oil, herbs, and grated Parmesan cheese. Spread on a baking sheet and cook until golden brown. Serve as a crunchy accompaniment.
• Adding a swirl of fresh herb-infused cream just before serving. Blend herbs like basil, chives, or cilantro with sour cream or heavy cream for vibrant flavor.
• Pair it with savory side dishes. Consider serving it alongside a charcuterie board featuring cured meats, cheeses, olives, and artisanal crackers. 
• Top it with diced fresh tomatoes, basil leaves, and a drizzle of balsamic reduction. Serve with toasted baguette slices for a Mediterranean twist.
• Add a pinch of red pepper flakes to the bowl. The spiciness is a lovely complement to the sweetness of the tomatoes and roasted garlic.
• If you’re hosting a gathering, serve the soup in small shot glasses as appetizer shooters. 
• Hollow out small rounds of rust bread to use as serving bowls.
• Instead of a traditional grilled cheese sandwich, make mini sliders with various cheeses and artisan breads. 

🍚 How I Store the Leftovers

Leftover soup can be stored in an airtight container in the refrigerator for up to three days or frozen for three months. Thaw in the refrigerator overnight and reheat over low heat on the stovetop.

📖 Recipe

Tomato and Roasted Garlic Soup

This homemade Tomato and Roasted Garlic Soup with rich roasted garlic and vibrant tomatoes is easy, versatile, and delicious!

5 from 1 vote

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Course: Main Course, Soups and Stews

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours 10 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 6 servings

Calories: 157kcal

Author: Lana Stuart

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Ingredients

For the roasted garlic:

• ▢ 1 head garlic
• ▢ 1 tablespoon olive oil
• ▢ Pinch salt and pepper

For the soup:

• ▢ 2 tablespoons olive oil
• ▢ 1 tablespoon butter
• ▢ 1 large onion finely chopped
• ▢ 2 tablespoons all-purpose flour
• ▢ 20 ounces canned whole plum tomatoes with their juice
• ▢ 3 cups chicken broth
• ▢ 1 head roasted garlic
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 6 large fresh basil leaves
• ▢ 6 tablespoons sour cream for garnish

Instructions

Roast the Garlic

• Preheat the oven to 425 degrees.
• Remove any loose papery skin from the outside of the head of garlic. Cut a slice from the top of the head to expose the cloves.
• Place the garlic on a square of aluminum foil (lined with parchment if desired, but optional). Drizzle with the olive oil and sprinkle with a pinch of salt and pepper.
• Wrap the garlic in the foil and place in the oven to bake.
• Start checking the garlic at 40 minutes and check every 10 minutes until done.
• Remove from the oven and allow the garlic to cool before handling.
• Remove the cloves from the skin of the garlic by gently pressing the sides of the head of garlic. Be sure to extract all the garlic cloves.

Make the Soup

• Add the oil and butter to a large Dutch oven or soup pot over medium-low heat.
• When the butter is melted, add the onion and cook, stirring occasionally, until soft but not browned, about 7-8 minutes.
• Add the flour and stir to coat the onion. Cook for an additional 2-3 minutes, stirring frequently.
• Add the tomatoes with their juice, chicken broth, garlic, salt, and pepper. Roughly tear the basil leaves and add them to the pot.
• Increase the heat to medium-high. Bring the soup to a simmer, stirring frequently.
• Reduce the heat to low. Cover and cook for 40 minutes.
• Puree the soup with a hand-held stick blender or in small batches in a regular blender.
• Taste for seasoning and adjust if needed.
• Serve warm with a dollop of sour cream if desired.

Notes

• Roasting the garlic may be done up to four days in advance. Store in the refrigerator until ready to use.
• Leftover soup can be stored in an airtight container in the refrigerator for up to three days or frozen for three months. Thaw in the refrigerator overnight and reheat over low heat on the stovetop.

Nutrition Information

Serving 1 | Calories 157kcal | Carbohydrates 12g | Protein 3g | Fat 12g | Saturated Fat 3g | Polyunsaturated Fat 1g | Monounsaturated Fat 6g | Trans Fat 0.1g | Cholesterol 14mg | Sodium 850mg | Potassium 331mg | Fiber 2g | Sugar 4g | Vitamin A 946IU | Vitamin C 17mg | Calcium 50mg | Iron 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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