What type of tomato works best for Roasted Garlic tomato soup?

Ripe Roma or vine tomatoes are ideal because they roast well and have good flavor concentration. If your tomatoes are very juicy, you may want to roast them a bit longer for extra caramelization.

How long does Roasted Garlic tomato soup keep in the fridge?

Stored in an airtight container, it keeps well for about four days. The flavors often improve after a night in the fridge, making it great for meal prep.

Can I make Roasted Garlic tomato soup without dairy?

Yes, you can use vegetable broth and swap the cream for coconut milk, cashew cream, or another unsweetened plant-based option. This still gives you a luscious texture with plenty of roasted flavor.

Is it necessary to peel the tomatoes before roasting?

Peeling isn’t required because blending breaks down most of the skins. If you prefer an ultra-smooth texture, you can strain the blended soup through a fine-mesh sieve.

Do I need a high-speed blender for this recipe?

A high-speed blender will give you the silkiest Roasted Garlic tomato soup, but an immersion blender works well too. Just blend a little longer and move the blender around the pot for a smoother result.

Can I use canned tomatoes instead of fresh?

Yes, good-quality canned whole or fire-roasted tomatoes can be used when fresh aren’t in season. You can still roast the garlic and onion, then combine everything in the pot and blend.

Are there good toppings that pair especially well with this soup?

Classic grilled cheese, crunchy croutons, or garlic-rubbed toast are excellent partners. Fresh basil, a drizzle of olive oil, or shaved Parmesan also complement Roasted Garlic tomato soup really nicely.

Best Roasted Garlic tomato soup

Print Recipe

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A rich, creamy roasted tomato soup with sweet garlic and fresh basil.

Author: Julia Monroe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 4 servings
Category: Soup
Method: Roasted, Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 pounds ripe tomatoes (Roma or vine, quartered)

1 large yellow onion, cut into wedges

1 whole head garlic, top sliced off

3 tablespoons olive oil

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika (optional but recommended)

1/4 teaspoon red pepper flakes (adjust to taste)

2 to 3 cups vegetable or chicken broth

1/2 to 3/4 cup heavy cream, half-and-half, or coconut milk

Handful fresh basil leaves, plus extra for garnish

1 teaspoon sugar or honey, if needed to balance acidity

Croutons, toasted bread, or grilled cheese for serving

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Instructions

1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment. Arrange tomato quarters and onion wedges in a single layer.

2. Place the garlic head on a small piece of foil, drizzle with a little olive oil, wrap loosely, and set on the baking sheet cut side up.

3. Drizzle tomatoes and onions with remaining olive oil and sprinkle with salt, pepper, smoked paprika, and red pepper flakes. Toss to coat.

4. Roast 30–40 minutes, until tomatoes are collapsed and lightly charred, onions are tender and caramelized, and garlic is soft and golden. Roast garlic a few extra minutes if needed.

5. Transfer roasted tomatoes and onions to a large pot, scraping in all pan juices. Squeeze roasted garlic cloves from the peel into the pot.

6. Pour in 2 cups broth and add fresh basil leaves. Blend with an immersion blender until smooth, adding more broth as needed to reach desired consistency.

7. Stir in cream, half-and-half, or coconut milk and warm gently over medium-low heat. Taste and adjust with more salt, sugar or honey, or extra red pepper flakes.

8. Simmer 5–10 minutes to let flavors meld, then serve hot topped with basil, a drizzle of olive oil, and croutons, toasted bread, or grilled cheese.

Notes

Use vegetable broth and coconut milk for a fully vegetarian and dairy-free version. For a thicker soup, use less broth; for a lighter texture, thin with additional broth or cream. Leftovers keep well in the fridge for up to 4 days and can be frozen for longer storage.

Find it online: https://www.musttryrecipe.com/roasted-garlic-tomato-soup/