Roasted Garlic Tomato Soup

Indulge in the comforting, velvety flavors of Roasted Garlic Tomato Soup, a soul-warming dish that celebrates the natural sweetness of oven-roasted Roma tomatoes and creamy roasted garlic. This recipe combines the caramelized depth of slow-roasted vegetables with the richness of heavy cream and a touch of tomato paste for a perfectly balanced bowl of soup. Fresh basil leaves add a vibrant, herbaceous finish, while hints of sugar and seasoning elevate every spoonful. With just 15 minutes of prep and a total cook time of 40 minutes, this easy homemade tomato soup is perfect for a cozy dinner or as a starter to wow your guests. Ideal for pairing with a crusty loaf or classic grilled cheese, this hearty and flavorful soup is sure to become your new go-to recipe for chilly evenings.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces Roma tomatoes
• 1 piece Garlic bulb
• 1 medium Yellow onion
• 3 tablespoons Olive oil
• 4 cups Vegetable broth
• 0.5 cups Heavy cream
• 2 tablespoons Tomato paste
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 6 pieces Fresh basil leaves

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Cut the Roma tomatoes in half lengthwise and place them cut-side up on a baking sheet.

Step 3

Peel off the outer layers of the garlic bulb, keeping the cloves intact. Cut off the top of the bulb to expose the tops of the cloves. Wrap the garlic bulb in aluminum foil, leaving the top slightly open for ventilation.

Step 4

Place the wrapped garlic on the baking sheet with the tomatoes.

Step 5

Drizzle 2 tablespoons of olive oil over the tomatoes and season with a pinch of salt and pepper.

Step 6

Roast the tomatoes and garlic in the oven for 25–30 minutes, or until the tomatoes are soft and slightly caramelized and the garlic is golden and fragrant.

Step 7

While the tomatoes and garlic roast, dice the yellow onion.

Step 8

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the onion until soft and translucent, about 5 minutes.

Step 9

Remove the roasted tomatoes and garlic from the oven. Squeeze the roasted garlic cloves out of their skins.

Step 10

Add the roasted tomatoes, roasted garlic, sautéed onions, tomato paste, and vegetable broth to the pot.

Step 11

Use an immersion blender or transfer the mixture to a countertop blender and blend until smooth.

Step 12

Return the soup to the pot and bring to a gentle simmer. Stir in the sugar, salt, black pepper, and heavy cream.

Step 13

Simmer for 5–7 minutes, allowing the flavors to meld together.

Step 14

Serve hot, garnished with fresh basil leaves, and enjoy!

Nutrition Facts

Serving size	1712.4 grams (1712.4g)

Amount per serving	% Daily Value*
Calories	1412

Total Fat 91.70g	118%
Saturated Fat 32.30g	161%
Polyunsaturated Fat 6.80g
Cholesterol 120mg	40%
Sodium 4695mg	204%
Total Carbohydrate 120.70g	44%
Dietary Fiber 20.90g	75%
Total Sugars 36.40g
Protein 27.70g	55%

Vitamin D 0IU	0%
Calcium 367mg	28%
Iron 9mg	49%
Potassium 3430mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 7.8%

Carbs: 34.0%