Roasted Tomato and Garlic Soup

Comforting roasted tomato and garlic soup with fresh basil is creamy, savory & delicious.  

We have had such a heatwave that I was beyond excited to wake up to cool and rainy weather! What a relief. I had a ton of Campari tomatoes and a few vine-ripened to use up so I did my garlic roasted tomatoes and turned them into this delicious and flavorful roasted tomato and garlic soup recipe. Roasting the tomatoes made this soup extra flavorful and tasty and it paired nicely with a loaded Caesar salad and some freshly baked bread.

Roasted Tomato and Garlic Soup

Roasted Tomatoes:

• 3 lbs of tomatoes, halved & core removed if desired
• 2 tbsp olive oil, to taste, divided
• 3 cloves of garlic, 1 clove sliced thinly, and 2 cloves with skins on
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste

Other Ingredients:

• 1 tbsp olive oil
• 1/2 yellow onion, diced
• 1 clove of garlic, minced
• 1 tbsp tomato paste
• 3 cups of vegetable or chicken broth
• 1/4-1/2 cup of heavy cream, to taste
• 1 large or 2 small sprigs of fresh basil
• Pinch or two of sugar, to taste
• Sea salt and freshly cracked pepper, to taste.
• Fresh basil, chopped, for serving

How to Make Roasted Tomato and Garlic Soup

Preheat the oven to 400 degrees. Coat a 9 x 13-inch baking dish with 1 tablespoon of olive oil.

Roast the tomatoes by placing the tomato halves, cut side up, in the prepared baking dish. Slide a garlic sliver into the top of each tomato half. Add the two skin-on cloves of garlic to the baking dish.

Drizzle the remaining tablespoon of olive oil over the tomato halves then season them with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste.

Place into the oven and roast for 30-35 minutes. Remove from the oven, and once the garlic is cool enough to handle, remove the skin and throw them back in with the tomatoes; set aside.

Prepare the soup by heating the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the onion and cook, stirring occasionally, for 3-4 minutes.

Add the minced garlic and tomato paste and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.

Add the broth and the roasted tomatoes & their juices to the Dutch oven; stir to combine. Bring to a boil then reduce the heat to low.

Add the heavy cream and whole sprig(s) of basil, and push the herbs into the soup so the basil sprigs can steep. Simmer for 20-30 minutes, stirring occasionally.

Finish the soup by removing and discarding the basil sprigs. Blend soup with an immersion blender (or in a blender) until creamy and smooth. Taste the soup and season with sugar, sea salt, and freshly cracked pepper, to taste, if needed or desired.

Ladle into bowls and serve with freshly chopped basil, if desired. Enjoy.

Roasted Tomato and Garlic Soup

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Course: Soup

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Large Dutch Oven or Heavy-Bottomed Soup Pot
• Immersion Blender or Blender

Ingredients

Roasted Tomatoes:

• 3 lbs of tomatoes halved & core removed if desired
• 2 tbsp olive oil to taste, divided
• 3 cloves of garlic 1 clove sliced thinly, and 2 cloves with skins on
• Crushed red pepper flakes to taste
• Sea salt and freshly cracked pepper to taste

Other Ingredients:

• 1 tbsp olive oil
• ½ yellow onion diced
• 1 clove of garlic minced
• 1 tbsp tomato paste
• 3 cups of vegetable or chicken broth
• 1/4-1/2 cup of heavy cream to taste
• 1 large or 2 small sprigs of fresh basil
• Pinch or two of sugar to taste
• Sea salt and freshly cracked pepper to taste.
• Fresh basil chopped, for serving

Instructions

• Preheat the oven to 400 degrees. Coat a 9 x 13-inch baking dish with 1 tablespoon of olive oil.
• Roast the tomatoes by placing the tomato halves, cut side up, in the prepared baking dish. Slide a garlic sliver into the top of each tomato half. Add the two skin-on cloves of garlic to the baking dish.
• Drizzle the remaining tablespoon of olive oil over the tomato halves then season them with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste.
• Place into the oven and roast for 30-35 minutes. Remove from the oven, and once the garlic is cool enough to handle, remove the skin and throw them back in with the tomatoes; set aside.
• Prepare the soup by heating the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the onion and cook, stirring occasionally, for 3-4 minutes.
• Add the minced garlic and tomato paste and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
• Add the broth and the roasted tomatoes & their juices to the Dutch oven; stir to combine. Bring to a boil then reduce the heat to low.
• Add the heavy cream and whole sprig(s) of basil, and push the herbs into the soup so the basil sprigs can steep. Simmer for 20-30 minutes, stirring occasionally.
• Finish the soup by removing and discarding the basil sprigs. Blend soup with an immersion blender (or in a blender) until creamy and smooth.
• Taste the soup and season with sugar, sea salt, and freshly cracked pepper, to taste, if needed or desired.
• Ladle into bowls and serve with freshly chopped basil, if desired. Enjoy.

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