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–+ servings
Final bowl of soup with herbs

Roasted Garlic and Tomato Soup Recipe

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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Serving Size 6

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.