Roasted Garlic Tomato Soup is so easy to make that you’ll never go back to the canned stuff again! It’s rich, velvety and is the perfect meal with crusty bread and a green salad or everyone’s favorite, grilled cheese.
There’s just nothing quite like a big bowl of homemade soup. It’s the ultimate in comfort food. If you’ve never made soup from scratch before, it may seem a little daunting but in actuality, it’s quite easy. All it takes is a few simple ingredients, a little bit of time and before you know it, you’ve got a big bowl of homemade goodness.
One of my favorite soups growing up was tomato soup. You know what I’m talking about. The soup from the can that you added milk to and headed up on the stove. I can’t count how many mugs of that yummy soup I’ve scarfed down. But here’s the thing. I’ve figured out how to make tomato soup that’s even better than the stuff from the can. Yep, Roasted Garlic Tomato Soup is over the top delicious, so much better for you and really easy to make.
What Goes In Roasted Garlic Tomato Soup?
There are just a few simple ingredients in this yummy soup. This recipe is great for the vegetarian in your life, too. A pot of this soup serves 6 to 8 people but can easily be doubled.
- Roasted Garlic
- Roasted Tomatoes
- Roasted Onion
- Canned Tomatoes
- Vegetable Stock
- Butter
- Sugar
- Half & Half
- Salt & Pepper
How Do You Make Roasted Garlic Tomato Soup?
What makes this recipe easy is that there’s “hands-free” cooking involved. That means that you’ll do some roasting.
First, start with the garlic. To prep it, just cut the top off the bulb, drizzle with olive oil and sprinkle with salt. Wrap it in foil, place it in the oven (for about 45 minutes) and walk away. Your kitchen will smell amazing while the garlic roasts! This step can be done 2 to 3 days ahead of time. Just store the garlic in the fridge until you’re ready to make the soup.
Next, roast the tomatoes and onion. This is a make-ahead step that I often do on a Saturday or Sunday afternoon. For this recipe, I use Roma tomatoes since they are slightly sweet and have a firm texture that holds up well when roasted. After roasting, store the tomatoes and onions in a sealed container in the fridge until ready to use.
Once the roasting is done, it’s just a matter of bringing all of the ingredients together. To a dutch oven or soup pot, add the roasted tomatoes, onion and squeeze out the garlic cloves from the bulb. Add the canned tomatoes, vegetable stock, butter, and sugar. Bring up to a boil then reduce to simmer.
Now it’s time to blend. I use an immersion blender but you can use a high-speed blender as well. Be careful with this step since the ingredients will be hot.
To finish off the soup, add the half and half. Stir all the ingredients together, taste then adjust the seasoning. That’s it. Your homemade soup is ready to serve!
I like to add a sprinkle of grated Parmesan cheese to my soup along with a little chopped fresh parsley. It’s great served with a green salad and some warm bread for an easy weeknight meal. It’s also great to serve a cup of Roasted Garlic Tomato Soup at the beginning of a meal. This soup makes a yummy addition to a game day when served with sandwiches.
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Ingredients
Roasted Garlic
- 1 bulb garlic
- olive oil
- salt and pepper
Roasted Tomatoes and Onions
- 2 pounds Roma tomatoes
- 1 medium onion
- 1 - 2 tablespoons olive oil
- salt and pepper
Roast Garlic Tomato Soup
- 1 28 ounce can crushed tomatoes
- 3 cups vegetable stock
- 3 tablespoons butter
- 3 tablespoons sugar
- 1 cup half and half
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
Roasted Garlic
- Set oven to 400 degrees. Cut top off garlic bulb. Place on a sheet of aluminum foil, drizzle with olive oil and sprinkle on salt and pepper. Twist foil around garlic and place in an ovenproof pan in the oven. Roast for 45 to 50 minutes. Remove from the oven and let cool.
Roasted Tomatoes and Onions
- Set oven to 400 degrees. Quarter the tomatoes and onions. Place on a baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 30 minutes.
- ***Garlic and tomatoes can be roasted at the same time. Make sure to take the tomatoes out at the 30-minute mark while continuing to roast the garlic.
Roast Garlic Tomato Soup
- To a dutch oven or soup pot, add roasted tomatoes and onions. Squeeze garlic cloves from the bulb into the pot. Add crushed tomatoes, vegetable stock, butter, and sugar. Stir. Bring the mixture up to a boil and reduce to simmer for 15 minutes. Turn off heat. Using an immersion blender, blend all ingredients together until smooth. Turn the heat back on to low and add half and half. Taste and adjust seasoning. Serve hot.**Can be stored up to 2 days in an airtight container in the refrigerator.
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Should the Romas be peeled?
Hey there Barbara!
That is a really good question! It’s completely up to you, I don’t normally peel my tomatoes because I don’t like the hassle of it, but if you want to peel them I say go for it! I hope you enjoy this recipe, let me know how it turns out!
~Donya