There’s something magical about transforming simple, humble ingredients into a bowl of comfort. This roasted garlic and tomato soup brings out the deep, caramelized sweetness of roasted tomatoes and garlic, creating a rich and velvety soup perfect for cozy evenings. Whether you’re pairing it with a gooey grilled cheese or enjoying it on its own, this recipe is sure to become a staple in your kitchen.
For the best results, I recommend using my homemade broth as the base for this soup. It’s a secret ingredient that adds extra depth and richness, giving the soup a more complex flavor that store-bought broth simply can’t match. Making homemade broth is easy, and it’s a great way to use up vegetable scraps or leftover chicken.
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💞 Why You’ll Love This Recipe
- Rich, Roasted Flavor: The slow roasting of the tomatoes and garlic enhances their natural sweetness and depth, making the soup flavorful and comforting.
- Simple Ingredients: With just a few pantry staples, you can create a sophisticated, homemade soup without any complex ingredients.
- Easy to Customize: Whether you like it spicy, herby, or creamy, this recipe can easily be adapted to your taste.
- Perfect for Any Occasion: Ideal for cozy weeknights, lunch, or as a starter for dinner parties. It’s simple enough for everyday meals but impressive enough for special occasions.
- Comfort in a Bowl: The creamy, velvety texture and rich flavor make this soup the ultimate comfort food, perfect for any time of year.
🍴Ingredients
- Tomatoes- Fresh is preferred, but you can also use whole canned tomatoes. I suggest San Marzanos if you are going the canned route.
- Garlic
- Yellow onion
- Olive oil
- Salt
- Black pepper
- Smoked paprika
- Vegetable stock (or chicken stock)
- Fresh basil leaves
- Heavy cream or coconut milk (optional for creaminess)
- Balsamic vinegar (optional for depth of flavor)
See recipe card for quantities.
🍳 Instructions
Step 1: Prep Vegetables
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the halved tomatoes cut side up on the baking sheet.
- Scatter the chopped onion around the tomatoes.
- Drizzle everything with olive oil and sprinkle with salt and pepper.
Step 2: Prep Garlic
Peel all the cloves in a head of garlic. Put it onto some aluminum foil. Cover with olive oil, salt and pepper. Roil into a ball.
Place onto roasting pan with tomatoes.
Step 3: Roast
Roast for 35-40 minutes, until the tomatoes are soft and slightly caramelized, and the garlic is tender.
Step 4: Blend Together
- Add vegetable stock, basil and herbs de Provence into a large pot.
- Squeeze the roasted garlic cloves out of their skins.
- Add the roasted tomatoes, onion, and any juices from the baking sheet.
- Using an immersion blender, blend until smooth.
Step 5: Simmer
Bring to a gentle simmer over medium heat. Stir in the cream (if using), balsamic vinegar (if using). Adjust seasoning with more salt, pepper or paprika as needed.
Step 6: Serve
Ladle the soup into bowls, garnish with chopped basil, and serve with crusty bread or grilled cheese for dipping.
If you don’t have an immersion blender, you can also use a regular blender. Just put all of the ingredients in step 4 into a regular blender, blend until smooth, and then transfer to a pot to simmer and serve.
Hint: You can also roast the garlic in its skin to lock in the moisture and flavor. Once roasted, it easily squeezes out of the skins like butter, adding a luxurious richness to the soup.
📋 Substitutions
- Tomatoes: If fresh tomatoes aren’t in season, you can use high-quality canned whole tomatoes instead.
- Cream: Swap the heavy cream with coconut cream for a dairy-free version.
- Stock: Use chicken stock instead of vegetable stock for a richer, non-vegetarian option.
♨ Variations
- Spicy Kick: Add a pinch of red pepper flakes or cayenne for heat.
- Herby Twist: Stir in some fresh thyme or oregano with the basil.
- Smoky Flavor: Incorporate a roasted red bell pepper or a dash of smoked paprika for a smoky depth.
🍲 Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in portions for up to 3 months. Reheat gently on the stovetop or in the microwave.
⭐ Top tip
Don’t skip roasting the garlic or the tomatoes—it’s the heart of this recipe’s flavor. If you want to save time, you can roast the garlic and tomatoes ahead of time and refrigerate them until you’re ready to make the soup.
💭 FAQ
Yes! If fresh tomatoes aren’t in season, high-quality canned whole tomatoes work perfectly. Opt for fire-roasted canned tomatoes for extra flavor, and use the same roasting process for the garlic and onions to maintain the depth of flavor.
Absolutely! Swap the heavy cream with coconut milk for a dairy-free option. It adds a subtle creaminess without overpowering the roasted flavors. You can also skip the cream altogether for a lighter soup.
Yes, this soup freezes beautifully. Let it cool completely, then store it in airtight containers or freezer bags for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of stock or water if needed to adjust the consistency.
This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a simple side salad. For a heartier meal, try adding cooked pasta, rice, or beans directly into the soup.
💕 Related
Looking for other recipes? Try these:
🍶 Pairing
Try these must-try recipes from Goodley Living:
📖 The Cookbook Inspiration
This recipe is inspired by the timeless simplicity of homemade tomato soups found in many cookbooks, including classics like Soup of the Day: 365 Recipes for Every Day of the Year. Roasting the garlic adds an elevated twist to this traditional dish. Check out all of our soup cookbook reviews here.
📚 Cookbook Pairings
Interested in baking cookbooks? Check these out!
Recipe
📖 Recipe
Roasted Garlic and Tomato Soup Recipe
Equipment
- Baking Sheet
- Parchment Paper
- Immersion Blender or Regular Blender
- Large Pot
Ingredients
- 2 pounds Tomato About 6 Medium, halved
- 1 head Garlic
- 1 Onion medium yellow, roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoons smoked paprika
- 1½ cups stock Vegetable or Chicken
- 2 tablespoons basil chopped, with more for garnish
- 1 teaspoon Herbs de Provence
- ¼ cup heavy cream optional, can substitute coconut cream
- 1 tablespoon balsamic vinegar optional, for depth of flavor
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the halved tomatoes cut side up on the baking sheet.2 pounds Tomato
- Scatter the chopped onion around the tomatoes.1 Onion
- Drizzle everything with olive oil and sprinkle with salt, pepper, and smoked paprika.2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoons smoked paprika
- Peel all the cloves in a head of garlic. Put it onto some aluminum foil. Cover with olive oil, salt and pepper. Roil foil into a ball and place onto roasting pan with tomatoes.1 head Garlic
- Roast for 35-40 minutes, until the tomatoes are soft and slightly caramelized, and the garlic is tender.
- Add the roasted tomatoes, onion, and any juices from the baking sheet into the pot.
- Add vegetable stock, basil leaves and herbs de Provence and immersion blend until smooth.1½ cups stock, 2 tablespoons basil
- Bring to a gentle simmer over medium heat. Stir in the cream (if using) and balsamic vinegar (if using). Adjust seasoning with more salt, pepper or paprika as needed.¼ cup heavy cream, 1 tablespoon balsamic vinegar
- Ladle the soup into bowls, garnish with chopped basil, and serve with crusty bread or grilled cheese for dipping.
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