Roasted Garlic Tomato Soup

There’s something magical that happens when you roast garlic, it transforms from sharp and pungent to sweet, buttery, and downright irresistible. That’s exactly why this Roasted Garlic Tomato Soup has been my go-to comfort food for years.

Picture this: plump tomatoes, caramelized onions, and whole heads of garlic roasted until they’re meltingly tender, all blended into a velvety, rich soup. It’s the kind of dish that makes you close your eyes and sigh after the first spoonful.

What I love most about this recipe is how simple it is, just chop, roast, and blend. No fancy techniques, no endless stirring on the stove. The oven does most of the work, deepening the flavors while you relax. And let’s talk about that roasted garlic.

I’ve learned over the years that roasting it low and slow (okay, fine, sometimes I get impatient and crank the heat) brings out its natural sweetness, balancing the tomatoes’ bright acidity. It’s vegan by default, but if you’re feeling fancy, a puff pastry topping turns it into a showstopper, crispy, golden, and perfect for dipping. Trust me, once you try it, canned soup just won’t cut it anymore.

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Why You’ll Love This Roasted Garlic Tomato Soup

This isn’t just any tomato soup, it’s a hug in a bowl, and here’s why you’ll be as obsessed as I am:

• Effortless elegance: Toss everything on a sheet pan, roast, blend, and boom, dinner’s ready. No babysitting a pot on the stove!
• Deep, caramelized flavor: Roasting tomatoes and garlic unlocks their natural sweetness. It’s like sunshine and comfort had a delicious baby.
• Naturally vegan: Cream-free but still luxuriously smooth, thanks to the magic of blended roasted veggies (and a sneaky sprinkle of nutritional yeast for cheesy vibes).
• Garlic control: Love bold flavor? Use four heads. Prefer it mellow? Stick with one. The soup won’t judge.
• Puff pastry upgrade: That golden, flaky lid isn’t just pretty, it’s edible bread-bowl-meets-soup heaven. Pro tip: Make extra; you’ll want seconds.

Seriously, this soup is the reason my blender has a permanent spot on the counter. It’s that good.

Ingredients for Roasted Garlic Tomato Soup

Gather these simple ingredients, most are probably already in your kitchen. The magic is in how we transform them:

• 12 vine tomatoes (halved, no need to peel, the skins blend right in!)
• 1 cup cherry tomatoes (for extra sweetness, toss them in whole)
• 1 yellow onion (quartered; the layers caramelize beautifully)
• 1-4 heads garlic (tops sliced off, yes, whole heads! More on this below.)
• 2 sprigs fresh thyme (or ¾ tsp dried if that’s what you’ve got)
• ¾ tsp salt (I use kosher, adjust to taste after blending)
• ½ tsp black pepper (freshly cracked, please!)
• ¼ cup fresh basil (don’t skip this, it’s the flavor brightener)
• 2 tbsp nutritional yeast (sounds fancy, but it’s just for umami depth)
• 2 cups vegetable broth (low-sodium lets you control the salt)
• 1 sheet puff pastry (optional, but oh-so-worth-it for special occasions)
• Olive oil for drizzling (not listed originally, but essential for roasting)

Ingredient Substitutions & Notes

Life happens. Here’s how to adapt without losing that incredible flavor:

• Tomato trouble? In a pinch, use 2 cans (28oz total) whole peeled tomatoes, drain and roast them with the other veggies to boost flavor. Not quite as sweet as fresh, but still delicious.
• No fresh thyme? Dried works (¾ tsp), but add it with the salt and pepper before roasting, not after.
• Broth swaps: Chicken broth adds richness if you’re not strict vegan. Even water works in a bind, just add an extra pinch of salt.
• Garlic anxiety? Start with 1 head if you’re unsure. Roasting mellows it dramatically. I usually use 3 because, no shame, I want to smell like garlic for days.
• Basil bonus: If you only have dried, use 1 tbsp, but add it after blending (dried basil turns bitter when roasted).

And about that olive oil drizzle, don’t be shy! It helps everything caramelize. I use about 2 tablespoons across the whole sheet pan.

How to Make Roasted Garlic Tomato Soup

This recipe is so simple, even my oven does most of the work. Here’s how to turn humble ingredients into a bowl of pure comfort:

1. Heat things up: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. No scrubbing sticky tomato juices later, win!
2. Prep your veggies: Halve the vine tomatoes (no need to peel!), quarter the onion, and slice the tops off the garlic heads to expose the cloves. Toss everything onto the sheet pan along with the cherry tomatoes and thyme sprigs. Drizzle with olive oil and sprinkle with salt and pepper, I use my hands to mix and make sure every piece gets some love.
3. Roast to perfection: Pop it in the oven for 40-45 minutes. You’ll know it’s ready when the tomatoes collapse and the onion edges turn golden brown. The garlic should feel soft when squeezed, that’s when it turns sweet and spreadable. (Pro tip: If your garlic isn’t soft at 45 minutes, give it another 10. Low and slow is the garlic-roasting mantra!)
4. Blend it smooth: Transfer everything (yes, squeeze the garlic cloves right out of their skins!) to a blender. Add the fresh basil, nutritional yeast, and vegetable broth. Blend until velvety smooth, about 1-2 minutes on high. If it’s too thick, add more broth a splash at a time. Careful when blending hot liquids, remove the center cap and cover with a towel to let steam escape.
5. Soup’s on: Taste and adjust salt if needed. That’s it! Unless you’re feeling fancy…

Optional Puff Pastry Upgrade

Want to turn Tuesday night into a bistro experience?

1. Preheat oven to 400°F (200°C) again. Divide soup among oven-safe bowls, filling them ¾ full.
2. Cut puff pastry into rounds slightly larger than your bowls. Brush the rims with melted butter or olive oil, then drape the pastry over, pressing lightly to seal.
3. Bake 25-30 minutes until the pastry puffs up like a golden cloud. Serve immediately, watching that first dramatic crack into the crispy lid is half the fun!

Tips for Perfect Roasted Garlic Tomato Soup

• Garlic whisperer: For ultra-sweet, mellow garlic, roast at 375°F (190°C) for 50-60 minutes. The lower temp prevents bitterness.
• Blender safety: If blending hot soup in a standard blender, work in batches and hold the lid firmly with a towel, steam builds pressure fast!
• Thickness tweak: Too thick? Add broth. Too thin? Simmer 10 minutes to reduce, or blend in ¼ cup cooked white beans for creaminess.
• Pastry pro move: Brush puff pastry with an egg wash (or olive oil for vegan) before baking for extra shine and crunch.
• Acid balance: If your tomatoes are very tart, add ½ tsp sugar or a drizzle of maple syrup at the blending stage.

Serving Suggestions for Roasted Garlic Tomato Soup

This soup shines all on its own, but let’s be honest, everything tastes better with a little company. Here’s how I love to serve my roasted garlic tomato soup to make it feel extra special:

• The classic duo: A grilled cheese sandwich (sourdough with vegan cheddar is my fave) for that perfect crispy dip-ability. Bonus points if you add a thin slice of tomato inside the sandwich!
• Bread basket magic: Warm crusty bread or garlic knots on the side. I’ll sometimes rub a toasted baguette slice with raw garlic for an extra kick.
• Fresh crunch: A simple arugula salad with lemon vinaigrette cuts through the soup’s richness beautifully. Toss in some toasted pine nuts if you’re feeling fancy.
• Garnish game: Top bowls with a swirl of vegan cream (coconut milk works great), fresh basil chiffonade, or homemade garlic croutons. My secret? Croutons made from that leftover puff pastry!
• Protein boost: For heartier meals, I’ll add white beans right into the soup or serve with a side of roasted chickpeas for crunch.

Presentation tip: If you’re skipping the puff pastry lid, serve the soup in colorful bowls with the garnishes artfully arranged on top. A little drizzle of olive oil and cracked pepper makes it look restaurant-worthy with zero effort.

Storing and Reheating Roasted Garlic Tomato Soup

Here’s the beautiful thing about this soup, it actually gets better as it sits! The flavors mingle and deepen overnight, making it the perfect make-ahead meal. Here’s how to keep it tasting fresh:

Fridge Storage

Let the soup cool slightly (but don’t leave it out more than 2 hours, food safety first!). Transfer to an airtight container, and it’ll keep beautifully in the fridge for up to 3 days. I often double the batch intentionally because I know it reheats like a dream.

Freezing Tips

This is one of those rare soups that freezes exceptionally well! Pour cooled soup into freezer-safe containers (leave 1-inch headspace for expansion) or zip-top bags laid flat. It’ll stay delicious for 1 month, any longer and the garlic flavor starts to fade. Pro tip: Freeze individual portions in muffin tins, then pop out the “soup pucks” into a bag for easy single servings!

Reheating Like a Pro

My golden rule for reheating: low and slow to preserve that velvety texture. For fridge-cold soup, warm it gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s thickened up, I usually need about ¼ cup per 2 servings.

From frozen, thaw overnight in the fridge first, then reheat as above. In a pinch, you can defrost it directly in the pot, just break up the frozen chunk with a wooden spoon and stir frequently as it melts. Microwave works too (use 50% power in 1-minute bursts, stirring between), but stovetop gives you more control over consistency.

One last secret: Always taste and reseason after reheating! A fresh pinch of salt or squeeze of lemon can wake up flavors that mellowed in storage.

Roasted Garlic Tomato Soup FAQs

Nutritional Information

Here’s the nutritional breakdown per serving (about 1½ cups), but keep in mind, these are estimates that dance around depending on your specific ingredients and how generous you are with that olive oil drizzle!

• Calories: 180
• Fat: 6g (mostly from heart-healthy olive oil)
• Carbs: 28g (hello, nature’s candy, those sweet roasted tomatoes!)
• Fiber: 4g (thanks to all those veggie skins blending right in)
• Protein: 5g (not bad for a veggie-based soup!)
• Sugar: 8g (all natural from the tomatoes, no added sugar here)

Important note: The puff pastry topping adds about 150 calories and 9g fat per serving, so factor that in if you’re counting. But let’s be real, sometimes crispy, buttery pastry is worth every delicious bite!

More Delicious Soup Recipes You’ll Love

If you enjoyed this Roasted Garlic Tomato Soup, here are more cozy and flavorful soup recipes you’ll want to try next. They’re all simple to make and perfect for family meals:

• Sausage Potato Soup
• Creamy Tortellini Soup
• Sicilian Chicken Soup
• Slow Cooker Chicken Stew

These recipes are just as hearty and comforting, giving you plenty of variety for your weekly meal plans.

Why This Roasted Garlic Tomato Soup Is the Best

This Roasted Garlic Tomato Soup is the ultimate comfort food, rich, creamy, and bursting with deep roasted flavor. Roasting the garlic and tomatoes brings out their natural sweetness and adds a layer of savory warmth that you simply can’t get from canned soups. It’s wholesome, hearty, and comes together with simple ingredients, making it an easy go-to recipe for weeknights or cozy weekends. Serve it with a grilled cheese sandwich or a slice of crusty bread, and you’ll have the perfect meal.

Try this recipe and let me know in the comments how it turned out for you! Don’t forget to follow me on Facebook, Instagram, and Pinterest for even more delicious recipes and comfort food ideas.

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