Tomato Roasted Garlic Soup

Warm your soul with a bowl of Tomato Roasted Garlic Soup, a comforting blend of roasted Roma tomatoes and golden, caramelized garlic that transforms simple ingredients into a culinary masterpiece. This recipe combines the natural sweetness of oven-roasted tomatoes with the earthy depth of roasted garlic, balanced by sautéed onions, fresh basil, and a splash of rich vegetable broth. Optional heavy cream adds a velvety finish for those craving indulgence. Ready in just over an hour, this hearty, vegan-friendly soup (without cream) is perfect for cozy evenings or as a dinner party starter. Serve it steaming hot, garnished with fresh basil, and let the flavors transport you to a rustic Italian kitchen.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 8 pieces ripe Roma tomatoes
• 1 piece garlic bulb
• 3 tablespoons olive oil
• 1 medium-sized yellow onion
• 4 cups vegetable broth
• 10 pieces fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 cups heavy cream (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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

Step 3

Cut the top off the garlic bulb to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap it in aluminum foil.

Step 4

Place the garlic bulb on the same baking sheet as the tomatoes.

Step 5

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

Step 6

Roast the tomatoes and garlic in the preheated oven for 35-40 minutes, until the tomatoes are soft and slightly caramelized, and the garlic cloves are golden and tender.

Step 7

Meanwhile, finely chop the yellow onion.

Step 8

In a large saucepan, heat 1 tablespoon of olive oil over medium heat and sauté the chopped onion until it becomes soft and translucent, about 5 minutes.

Step 9

Once the tomatoes and garlic are done roasting, remove them from the oven. Squeeze the roasted garlic cloves out of their skins.

Step 10

Add the roasted tomatoes, roasted garlic, sautéed onions, and fresh basil leaves to the saucepan.

Step 11

Pour in the vegetable broth and bring the mixture to a simmer over medium heat.

Step 12

Allow the soup to simmer for 10 minutes, then remove from heat.

Step 13

Use an immersion blender to puree the soup until smooth, or blend in batches using a countertop blender. Be cautious when blending hot liquids.

Step 14

Season the soup with salt and black pepper to taste. Stir in heavy cream if desired for a richer texture.

Step 15

Serve hot, garnished with additional basil leaves or a drizzle of olive oil if preferred.

Nutrition Facts

Serving size	1799.1 grams (1799.1g)

Amount per serving	% Daily Value*
Calories	1408

Total Fat 94.20g	121%
Saturated Fat 35.80g	179%
Polyunsaturated Fat 6.80g
Cholesterol 134mg	45%
Sodium 4681mg	204%
Total Carbohydrate 119.80g	44%
Dietary Fiber 21.40g	76%
Total Sugars 35.30g
Protein 30.60g	61%

Vitamin D 0IU	0%
Calcium 450mg	35%
Iron 8mg	47%
Potassium 3436mg	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: 58.5%

Protein: 8.4%

Carbs: 33.1%