If you are craving a bowl of pure comfort, let me tell you about this Garlic Roasted Tomato Soup Recipe that steals the show every single time I make it. It’s that perfect balance of sweet, smoky roasted tomatoes and the mellow depth of garlic, all wrapped up in a smooth, velvety soup that feels like a warm hug on a chilly day. Whether you want to cozy up with something nourishing or impress guests with a home-cooked gem, this recipe is absolutely a must-try that transforms simple ingredients into something spectacular.
Ingredients You’ll Need
Trust me, the magic of this Garlic Roasted Tomato Soup Recipe comes from the simplicity and freshness of the ingredients. Each one plays a distinct role, whether adding richness, brightness, or a hint of earthiness, resulting in a vibrant, balanced soup that tastes like it took hours to perfect.
- Tomatoes (3 pounds, quartered): The star of the show, roasting them brings out intense sweetness and depth.
- Red pepper (1, seeded and roughly diced): Adds a gentle sweetness and a lovely pop of color.
- Onion (1 small, sliced): Provides a subtle base flavor that enhances the overall savory profile.
- Garlic cloves (4-8, peeled): Infuses the soup with aromatic warmth and richness that lift every spoonful.
- Olive oil (2 tablespoons): Helps roast the veggies beautifully and adds a luscious mouthfeel.
- Italian seasoning (2 teaspoons): Introduces herbaceous notes that complement the tomatoes perfectly.
- Salt (1 teaspoon): Essential for seasoning and highlighting all the natural flavors.
- Black pepper (to taste): Adds a gentle heat and complexity.
- Broth or evaporated milk (1 to 2 cups): Creates the silky texture and smooth finish of the soup.
- Heavy cream (¼ cup, optional): For extra richness and creaminess, if you’re feeling indulgent.
- Sugar (1 teaspoon): Balances out acidity and brings the flavors together beautifully.
- Fresh basil (a handful): Adds a fresh, herbal contrast that brightens the soup just before serving.
How to Make Garlic Roasted Tomato Soup Recipe
Step 1: Prep Your Oven and Vegetables
Start by preheating your oven to 420 degrees Fahrenheit. This high heat is key to roasting the tomatoes and garlic to juicy, caramelized perfection. While the oven warms, quarter the tomatoes, dice the red pepper, slice the onion, and peel the garlic cloves. Getting this prep done upfront makes the whole process smooth and fun.
Step 2: Roast the Vegetables to Perfection
Spread the tomatoes, red pepper, onion, and garlic evenly on a rimmed baking sheet. Drizzle with olive oil, then sprinkle the Italian seasoning, salt, and pepper on top. Toss everything gently to coat. Roasting for 20 to 30 minutes softens the vegetables and concentrates their flavors, producing those irresistible caramelized edges and fragrant aromas that make this soup so special.
Step 3: Blend Until Velvety Smooth
Transfer the roasted veggies to your blender and process until perfectly smooth. A quick note to be safe: if you’re blending hot ingredients, check your blender’s manual. For instance, some recommend leaving part of the lid open and covering it with a towel to let steam escape safely without splattering. This step transforms your roasted vegetables into a luscious base that promises rich, comforting soup with every sip.
Step 4: Finish and Season Your Soup
Pour the tomato and garlic puree into a large pot and stir in broth or evaporated milk until the soup reaches your favorite consistency—whether velvety thick or slightly lighter. If you want to take it up a notch, add the heavy cream for silky indulgence. Stir in sugar to balance acidity, sprinkle fresh basil leaves for brightness, and adjust seasoning with a touch more salt or pepper. Warm it through gently before removing the basil leaves to serve piping hot.
How to Serve Garlic Roasted Tomato Soup Recipe
Garnishes
Garnishes bring an extra layer of delight to this Garlic Roasted Tomato Soup Recipe. A drizzle of good-quality olive oil, a few fresh basil leaves, or a swirl of cream can elevate the presentation and taste. For a textural twist, sprinkle freshly grated Parmesan or crispy croutons right before serving to add crunch and salty depth.
Side Dishes
Pairing this soup with the right sides turns it into a heartening meal. Think hearty grilled cheese sandwiches with melted cheddar for a classic combo or warm, crusty bread to soak up every last drop. A simple mixed green salad with a lemon vinaigrette can also provide a refreshing counterbalance to the rich, roasted flavors of the soup.
Creative Ways to Present
Want to impress guests or make this soup the star of your dinner table? Serve it in hollowed-out sourdough bowls for that rustic charm. Or get playful by topping with a dollop of pesto or a spoonful of roasted garlic butter. These small touches not only enhance the flavor but make the experience all the more memorable.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Roasted Tomato Soup Recipe keeps beautifully in the refrigerator for up to four days. Store it in an airtight container to preserve freshness and all those wonderful aromas. When you’re ready for it, just give it a gentle stir as flavors meld even more overnight, making reheated servings taste even better.
Freezing
This soup freezes wonderfully if you want to prepare in bulk. Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. It will keep well for up to three months, perfect for busy weeknights when you want a comforting meal without starting from scratch.
Reheating
Reheat your frozen or refrigerated soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup thickens too much, simply add a splash of broth or milk to loosen it up. Avoid boiling to preserve that fresh, roasted flavor and creamy texture that makes this Garlic Roasted Tomato Soup Recipe so crave-worthy.
FAQs
Can I use canned tomatoes instead of fresh for this Garlic Roasted Tomato Soup Recipe?
Absolutely, though roasting fresh tomatoes really enhances their natural sweetness and flavor. If using canned, choose good-quality whole peeled tomatoes and roast them similarly to bring out depth before blending.
How can I make this soup vegan?
Simply swap the heavy cream with coconut milk or a plant-based cream alternative, and use vegetable broth instead of any animal-based broth. The soup will still be rich, comforting, and packed with flavor.
Can I adjust the amount of garlic?
Definitely! This recipe is flexible—if you adore garlic, go for 8 cloves or even a bit more. If you prefer subtle hints, stick closer to 4 cloves. Roasting mellows garlic’s sharpness beautifully.
Is it possible to make this soup in a slow cooker?
Yes, you can roast the veggies first in the oven as instructed, then transfer them to a slow cooker with broth and seasonings to simmer gently for flavor melding. Just be sure to blend after cooking for that perfect silky texture.
What’s the best way to balance the soup’s acidity?
The added sugar in the recipe helps harmonize the tomato’s natural acidity. You can also adjust with a dash of baking soda if needed, but add very sparingly and taste as you go to avoid dulling the soup’s vibrant flavor.
Final Thoughts
This Garlic Roasted Tomato Soup Recipe is truly a kitchen keeper, blending straightforward ingredients into a soul-satisfying, luscious bowl of goodness. Once you make it, I promise it will become one of your go-to recipes whenever you need warmth and comfort on the table. So grab those fresh tomatoes, some garlic cloves, and get ready to fall in love all over again with homemade soup that feels like a comforting embrace. Happy cooking!
Print
Garlic Roasted Tomato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This Garlic Roasted Tomato Soup is a rich and flavorful comfort food made by roasting tomatoes, red pepper, onion, and garlic to bring out their natural sweetness and depth. Blended to a silky smooth texture and finished with broth and optional cream, this soup is perfect for warming up on any day and bursting with fresh Italian herbs.
Ingredients
Vegetables
- 3 pounds tomatoes, quartered
- 1 red pepper, seeded and roughly diced
- 1 small onion, sliced
- 4–8 cloves garlic, peeled
Seasoning and Oil
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- Black pepper, to taste
Liquid & Garnish
- 1 – 2 cups broth or evaporated milk
- 1/4 cup heavy cream (optional)
- 1 teaspoon sugar
- Handful fresh basil
Instructions
- Prep: Preheat your oven to 420°F to prepare for roasting the vegetables evenly and achieving a nice caramelization.
- Roast vegetables: Arrange the quartered tomatoes, diced red pepper, sliced onion, and peeled garlic cloves on a rimmed baking sheet. Drizzle with olive oil, sprinkle Italian seasoning, salt, and black pepper over the top. Toss everything to coat well. Roast in the oven for 20 to 30 minutes until the vegetables are softened, fragrant, and starting to brown.
- Blend: Transfer the roasted vegetables into a blender. Process until completely smooth, making sure to follow your blender manufacturer’s safety instructions for blending hot ingredients, such as leaving the lid vented and covering with a towel to let steam escape.
- Finish soup: Pour the blended vegetable mixture into a large soup pot. Stir in broth or evaporated milk, adding enough to reach your desired soup consistency. If you prefer a creamier texture, add the optional heavy cream. Season with sugar, fresh basil leaves, and adjust salt and pepper to taste. Warm the soup gently on the stove for a few minutes to meld flavors. Remove basil leaves before serving hot.
Notes
- Adjust the number of garlic cloves based on your preference for garlic intensity; 4 for a milder, 8 for a stronger garlic flavor.
- Use vegetable broth for a vegetarian option or chicken broth for more richness.
- Heavy cream is optional; omit or substitute with a plant-based alternative for a lighter or dairy-free soup.
- Blending hot vegetables requires caution – always follow your blender’s guidelines to avoid accidents.
- Fresh basil adds a fresh herbal note, but you can substitute with dried basil if needed, adding earlier in the cooking for flavor infusion.
