Warm, silky and full of roasted flavor, this roasted garlic tomato soup is a comforting classic that pairs perfectly with a gooey grilled cheese. Roasting the tomatoes, onion and garlic concentrates their sweetness and gives the soup a rich, caramelized depth that canned tomato soups can’t match.
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Why you’ll love this recipe
- This roasted garlic tomato soup is cozy, deeply flavored and perfect for cool evenings. Roasting brings out natural sweetness and adds a gentle caramelized note.
- Simple ingredients and straightforward steps make this an easy weeknight recipe, yet the result feels elevated and restaurant-worthy.
- Vegetarian-friendly when made with vegetable broth, and flexible: swap the dairy for a non-dairy alternative or skip it for a lighter finish.
Key ingredients and variations
- Tomatoes: Use ripe tomatoes for the best flavor. A mix of larger tomatoes and cherry tomatoes works well to add texture and sweetness.
- Garlic: Roasting whole cloves softens their bite and adds mellow roasted garlic flavor. Smash or squeeze the roasted cloves before blending.
- Onion: A yellow or sweet onion provides a savory base — roughly chop before roasting.
- Tomato paste: Adds concentrated tomato depth and umami; don’t skip it.
- Broth: Vegetable broth keeps the soup vegetarian; chicken broth adds extra richness if you prefer.
- Basil: Fresh basil stirred in at the end brightens the soup and complements the tomatoes beautifully.
- Creaminess: A splash of half-and-half, cream, milk or a plant-based milk adds body and softens acidity. It’s optional and easy to adjust to taste.
- Seasoning: Olive oil, salt and freshly ground pepper for roasting and finishing. Taste and adjust before serving.
How to make roasted garlic tomato soup
- Preheat the oven to 425°F (220°C). Roughly chop tomatoes and the onion. Peel the garlic and gently crush each clove with the flat side of a knife to help them roast evenly.
Arrange the vegetables on a large baking sheet, drizzle generously with olive oil, and season with salt and pepper. Roast 35–40 minutes, until the tomatoes have softened, are lightly caramelized and the garlic is tender.
While the vegetables finish roasting, heat a large pot over medium heat and sauté the tomato paste briefly (about 1 minute) to deepen its flavor.
Add the broth to the pot, stir until the tomato paste dissolves, and bring to a gentle simmer for a few minutes.
Transfer the roasted vegetables and all their pan juices into the pot. Stir, bring the mixture to a brief boil, then reduce heat and simmer for 3–4 minutes.
Remove the pot from the heat and stir in chopped fresh basil to preserve its bright flavor.
Blend the soup until smooth using an immersion blender or blend in batches in a countertop blender (be careful with hot liquid).
After blending, stir in half-and-half (or your preferred dairy/non-dairy) and season to taste with salt and pepper. Reheat gently if needed — do not boil.
Serve the soup hot with toppings you enjoy: grated parmesan, croutons, a drizzle of olive oil, or alongside a grilled cheese sandwich for the classic pairing.
Tips
- Ultra-smooth texture: After blending, press the soup through a fine mesh sieve to remove any skins or seeds.
- Choose ripe produce: The riper the tomatoes and the fresher the garlic, the more flavorful the soup will be.
- Adjust thickness: If the soup is too thin, simmer uncovered for 10–15 minutes; if too thick, add a little extra broth or water.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 6 months. Cool completely before freezing.
- Acidity fix: If the soup tastes too sharp, stir in 1/4–1/2 teaspoon of sugar or add a splash more cream to balance the acidity.
Frequently asked questions
How can I make the soup completely smooth? Blend thoroughly with an immersion blender and, if desired, strain through a mesh sieve to remove any remaining seeds or skin.
How do I thicken a thin soup? Simmer it uncovered over low heat to reduce and concentrate the soup, or add a small amount of puréed cooked potato or a cornstarch slurry to thicken.
Recipe
Roasted Garlic Tomato Soup
Serves: 4 • Prep: 15 minutes • Cook: 50 minutes
Ingredients
- 3 pounds tomatoes, mixed varieties, roughly chopped
- 1 cup cherry tomatoes
- 1 head garlic, cloves peeled
- 1 medium yellow onion, roughly chopped
- 2 tablespoons tomato paste
- 3–4 cups vegetable or chicken broth
- 6–7 fresh basil leaves, chopped
- 1/2 cup half-and-half (or milk/cream/non-dairy alternative), optional
- Olive oil, salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Place tomatoes, cherry tomatoes, onion and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast 35–40 minutes until soft and lightly caramelized.
- In a large pot, cook the tomato paste over medium heat for about 1 minute. Add the broth and stir until the paste dissolves. Bring to a gentle simmer.
- Transfer the roasted vegetables and any pan juices to the pot. Bring to a brief boil, then reduce heat and simmer 3–4 minutes.
- Remove from heat and stir in chopped basil. Blend the soup until smooth using an immersion blender or in batches in a countertop blender (work carefully with hot liquid).
- Stir in half-and-half (if using) and adjust salt and pepper. Reheat gently if needed and serve with your favorite toppings.
About Priscilla Lawrence
Hi, I’m Priscilla. I develop approachable, nutrient-rich recipes that are flavorful and family-friendly. This roasted garlic tomato soup is one of my go-to comfort recipes—simple to make, flexible to adapt, and perfect with a grilled cheese.