This creamy roasted garlic tomato soup is the comfort food at its best. It is rich, packed with flavors and satisfying. Plus, it is super easy to make. Roast tomatoes, garlic and onions in the oven, blend them up and simmer in a pot. Perfect soup to warm you up!
We are very excited to share this creamy roasted tomato soup recipe with garlic today because it tastes so good!
It is one of our favorites during cold months. We make it often as it requires almost no effort. A great lazy meal when served with a toast or grilled cheese on a busy weeknight. Check out our air fried grilled cheese recipe too!
Why You Will Like This Recipe
- It is easy to make. There aren’t a lot of peeling and chopping steps. Cut tomatoes in quarters without peeling them, roughly slice onions and cut two heads of garlic crosswise with their skin on. Put everything on a baking sheet, roast them until tender and blend them up.
- It requires a few simple ingredients that you can easily find.
- It has a great flavor coming from roasted vegetables. Especially the sweet, earthy and buttery taste of roasted garlic matches perfectly with the roasted tomatoes.
- It is ready in about 40 minutes. And in 30 minutes of this duration, you don’t do anything. Just wait for the vegetables to get charred and tender in the oven.
- It is freezer friendly. So you might want to double the recipe to freeze some of it.
Roasted Garlic Tomato Soup
Description
Let's learn how to make a hearty roasted garlic tomato soup that will make you feel satisfied and cozy inside. It is so easy to make. Roast the vegetables, blend them until smooth and let it simmer in a pot.
INGREDIENTS
Instructions
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Preheat oven to 400 F / 200 C.
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Put tomatoes, onion and garlic in a baking sheet. Sprinkle thyme, salt, pepper and paprika over them. Drizzle olive oil on the top and toss. Bake for 30 minutes or until tomatoes are tender.
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Let them cool for 5 minutes. Transfer the roasted tomatoes and onion into a blender. Squeeze the roasted garlic cloves over them.
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Add fresh basil and pour 1 cup of water over them. Blend until smooth.
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Transfer the puree into a pot and add the remaining 1 cup of hot water. Let it simmer for 5 minutes, stirring a few times.
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Remove from the heat and serve with crumbled feta cheese and fresh basil on the top.
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NOTES
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- Don't peel the tomatoes. It is really unnecessary for this roasted tomato and garlic soup.
- Don't peel garlic before roasting. Just remove the papery outer skin of them if you want.
- To store in the refrigerator: Put any leftover soup in and airtight container and store it in the refrigerator for up to 4 days. Reheat it in a pan on the stovetop. Add a little water or stock and stir occasionally.
- To store in the freezer: Put the soup in freezer-friendly containers or in freezer bags (in small portions if you want) and store them in the freezer for up to 3 months. To reheat, thaw it in the refrigerator and then heat on the stovetop, stirring occasionally.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 139kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 2g10%
- Trans Fat 6g
- Cholesterol 4mg2%
- Sodium 650mg28%
- Potassium 636mg19%
- Total Carbohydrate 15g5%
- Dietary Fiber 4g16%
- Protein 4g8%
- Vitamin A 2287 IU
- Vitamin C 36 mg
- Calcium 76 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Nutrition information is automatically calculated, so should only be used as an approximation.
