Cozy up with this simple yet flavourful roasted garlic tomato soup. Easy to make, packed with flavour, and perfect for chilly days!
There’s nothing quite like cozying up with a bowl of this warm, flavourful roasted garlic tomato soup, especially on a chilly, gray day. It’s the ultimate comfort food—rich, satisfying, and even better when paired with a golden, toasty grilled cheese.
The star of this recipe? Roasted garlic. Using an entire bulb of garlic may sound bold, but trust me, it’s a game changer. Roasting the garlic softens its sharpness and brings out a comforting flavour that takes this soup to the next level.
This recipe is a go-to in my kitchen because it’s easy, made with pantry staples, and always a crowd-pleaser. Whether you’re whipping it up for a quick weeknight dinner or meal-prepping for the week ahead, you’ll want to keep this one handy. So go ahead and bookmark this recipe—you’ll thank yourself later!
Why you will love this recipe
- Simple ingredients – This soup is simple with minimal, pantry-friendly ingredients. Chances are, you already have everything you need to whip it up!
- Minimal effort – While the recipe does take a bit of time, it’s mostly hands-off. Once the veggies are roasting in the oven, you can sit back, relax, and let the magic happen. After that, it’s just a quick simmer and blend—easy and stress-free!
- Incredibly delicious – Say goodbye to boring tomato soup. Roasting the veggies deepens their flavour, creating a cozy, rich taste that’s pure comfort in every bite. You’ll be coming back for seconds (or even thirds!).
Ingredients
This roasted garlic tomato soup comes together with just 5 simple ingredients, making it the ultimate easy meal to keep in your back pocket. Got everything on hand? Let’s get cooking!
Tomatoes – Go for tomatoes on the vine or sweet cherry tomatoes for the best flavour. These varieties are naturally sweeter, making the tomato flavour shine!
Garlic – A whole bulb of fresh garlic is the secret to that irresistible, taste. Trust me, it’s chef’s kiss!
Onion – both yellow onion or sweet onion work great!
Seasoning – Italian seasoning, salt, and pepper, are all you need to enhance those roasted flavours.
Broth – Use chicken broth or vegetable broth, both are equally delicious.
How to make roasted garlic tomato soup
Chop. Start by quartering your onion and tomatoes, and cutting the top off the garlic bulb. Arrange everything on a large sheet pan lined with parchment paper for easy cleanup.
Season. Drizzle olive oil generously over the veggies, especially the garlic bulb—this helps it roast to perfection. Sprinkle with Italian seasoning, salt, and pepper for flavour!
Roast the vegetables. Pop the sheet pan into a 350°F oven and roast for about 40 minutes, stirring halfway through to ensure the veggies cook evenly.
Simmer. Transfer the roasted vegetables to a large pot, add your broth, and bring to a gentle simmer. Cover and let it simmer for about 15 minutes to let those flavours meld.
Blend. Blend the soup until silky smooth. You can use a countertop blender or an immersion blender for ease/convenience.
Enjoy! Ladle this cozy roasted garlic tomato soup into bowls, pair it with a toasty grilled cheese, and savour every spoonful!
Tips and Tricks
- For an Extra Smooth Soup: After blending, the soup will still have some texture from the tomato seeds and skins. If you prefer a velvety smooth soup, strain it through a fine mesh sieve. Keep in mind, though, this will reduce the fiber content of this veggie-packed dish!
- Add Some Spice: Want to kick it up a notch? Sprinkle chili flakes on top for a touch of heat and extra flavor!
- Make it creamy: For an even creamier soup, swirl in some plain Greek yogurt before serving. It’s a simple way to make it feel extra indulgent!
How to store your roasted garlic tomato soup
- Refrigerate: Transfer your soup to an airtight container and store it in the fridge for up to 5 days. It’s perfect for meal prep or quick lunches throughout the week!
- Freeze: Want to save some for later? This soup can be stored in the freezer for up to 3 months. Once you’re ready to enjoy it, thaw it in the fridge overnight and reheat on the stovetop until it’s hot and bubbling.
If you make this roasted garlic tomato soup, let me know in the comments! And don’t forget to tag me on Instagram @TheHealthyLivingRD so I can see your delicious creations!
Other recipes you’ll love
Roasted Garlic Tomato Soup
Equipment
- Blender or immersion blender
- Large pot
- Sheet pan
Ingredients
- 8-10 tomatoes on the vine
- 1 yellow onion
- 1 bulb fresh garlic
- 2-3 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp pepper
- 4 cups broth chicken or vegetable
Instructions
- Preheat the oven to 350ºF. Quarter the onion and tomatoes and cut the top off the garlic bulb. Arrange everything on a large sheet pan lined with parchment paper.
- Drizzle olive oil generously over the veggies, especially the garlic bulb—this helps it roast to perfection. Then sprinkle the vegetables with Italian seasoning, salt, and pepper.
- Place the sheet pan into a 350°F oven and roast for about 40 minutes, stirring halfway through to ensure the veggies cook evenly.
- Once finished cooking, transfer the roasted vegetables to a large pot. Add the broth, and bring to a gentle simmer. Cover and let it simmer for 15 minutes.
- Transfer the soup to a countertop blender and blend until smooth. Alternatively, you can use an immersion blender for ease.
- Ladle the soup into bowls, pair it with a toasty grilled cheese, and savour every bite!
Notes
- For an Extra Smooth Soup: After blending, the soup will still have some texture from the tomato seeds and skins. If you prefer a velvety smooth soup, strain it through a fine mesh sieve. Keep in mind, though, this will reduce the fiber content of this veggie-packed dish!
- Add Some Spice: Want to kick it up a notch? Sprinkle chili flakes on top for a touch of heat and extra flavor!
- Make it creamy: For an even creamier soup, swirl in some plain Greek yogurt before serving.