The Easiest Roasted Tomato Soup You’ll Ever Make
If you love tomato soup but don’t love standing over the stove making it, this roasted tomato garlic soup is for you.
There’s hardly any work involved. Just cut the tomatoes and onion, slice the tops off the garlic bulbs, throw everything onto a baking tray, season, and let the oven do the work. No sauteing, no constant stirring, and no complicated steps.
After roasting, everything goes straight into the blender with some heavy cream and fresh basil. Blend until smooth, and that’s it. The roasted tomatoes become sweet and flavorful, while the garlic turns soft and slightly caramelized. The cream makes the soup extra smooth and comforting.
I love serving this with a crispy grilled cheese sandwich for an easy comfort meal, especially on a cozy day. You could also serve it with toasted sourdough or your favorite crusty bread for an easy and satisfying meal.
Tips for Making Roasted Tomato Soup
Use ripe, flavorful tomatoes. Since tomatoes are the main ingredient, sweeter and more flavorful tomatoes will give you a much better soup.
Don’t skip the roasting juices. There is so much flavor in the oil and juices left in the baking pan. Add all of it to the blender along with the roasted vegetables.
Roast until you see some golden edges. You don’t just want the tomatoes softened — those slightly caramelized edges add extra sweetness and depth to the soup.
Adjust the cream to your liking. The ¼ cup in this recipe gives the soup a creamy texture without completely overpowering the roasted tomato flavor. Add a little more if you prefer a richer soup.
Taste before serving. Depending on how sweet and juicy your tomatoes are, you may want to add a little more salt or black pepper after blending.
Roasted Tomato & Garlic Soup
PRINT RECIPE PIN RECIPEIngredients
- 4 large tomatoes (about 800g, quartered)
- 2 whole garlic bulbs
- 1/2 white onion (quartered)
- 1/2 tsp Italian herbs
- 2 tbsp olive oil
- Salt and black pepper (to taste)
- 1/4 cup heavy cream
- A handful of fresh basil leaves (plus more for garnish)
INSTRUCTIONS
- Cut the tomatoes into quarters. Slice off the top of each garlic bulb, exposing the cloves.
- Place the tomatoes, onion, and garlic bulbs in a large baking pan. Sprinkle with Italian herbs, salt, and black pepper, then drizzle everything with olive oil.
- Bake at 190°C (375°F) for about 40 minutes, or until the tomatoes and onions are nicely roasted and lightly golden around the edges.
- Once roasted, squeeze the softened garlic cloves out of their papery skins. Discard the garlic skins, then transfer the roasted tomatoes, onion, garlic, and all the flavorful juices from the pan into a blender.
- Add the heavy cream and fresh basil leaves. Blend until smooth and creamy. Taste and adjust with more salt or pepper if needed.
- Pour the soup into bowls, drizzle with a little extra cream, and garnish with fresh basil leaves.