Every August, when my garden starts overflowing with tomatoes, this Roasted Tomato Soup with Garlic is one of the first recipes I make. Roasting the tomatoes and garlic brings out their natural sweetness and creates a rich, deep flavor that’s impossible to get from canned soup.
This homemade roasted tomato soup uses simple ingredients, comes together with very little hands-on time, and freezes beautifully, making it perfect for enjoying tomato season long after summer ends. Pair it with grilled cheese or a slice of a homemade sourdough bread for an easy lunch or cozy weeknight dinner.
Why You’ll Love This Recipe
- Uses fresh garden tomatoes at their peak.
- Roasting the tomatoes and garlic creates a rich, concentrated flavor.
- Simple ingredients with minimal hands-on prep.
- Naturally vegetarian and easy to make vegan.
- Freezes beautifully for future meals.
- Perfect with grilled cheese, sourdough bread, or homemade croutons.
Ingredient Notes
See recipe card for full list of ingredients and measurements.
Fresh tomatoes: This recipe works beautifully with almost any ripe tomato. I have a mixture of beefsteak, early girl, and roma in my garden. So I use a mixture of what is ripe at the time.
Garlic: Roasting whole garlic cloves softens their sharp bite and gives the soup a mellow, slightly sweet flavor that perfectly complements the tomatoes.
Fresh basil: Fresh basil adds brightness and balances the richness of the roasted vegetables. Stir it in just before serving for the freshest flavor.
Helpful Tips
- Roast the vegetables until the tomatoes begin to caramelize around the edges for the deepest flavor.
- Blend carefully while the soup is hot, working in batches if necessary.
- Taste before serving and adjust the salt after blending.
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How to make Roasted Tomato and Garlic Soup
Preheat oven to 400℉.
- Begin by quartering the tomatoes and place them on a parchment paper-lined baking sheet. You will need two baking sheets.
- Next, cut the top off the garlic bulb and remove any loose sheaths. Wrap the bulb in aluminum foil and place it in the middle of tomatoes on the sheet
- Drizzle tomatoes with 2 tablespoons olive oil divided between pans and the garlic bulb with 1 tablespoon. Sprinkle with salt and pepper and toss tomatoes.
- Place in preheated oven for 55 minutes- 1hour, or until tomatoes are caramelized around the edges and the garlic top is browned.
- While the tomatoes and garlic are roasting, sauté the onion in a large pot with oil for about 4-5 minutes, or until onions are soft and translucent.
- Add dried herbs and stir for about 10 seconds or until aromatic. Then add balsamic vinegar and brown sugar, cook and stir for about 20-30 seconds or until vinegar is absorbed.
- Add broth, bring to a simmer and cook 10 minutes. Remove from heat.
- Remove the tomatoes and garlic from the oven and allow to cool for about 5-10 minutes.
- Remove the garlic from the foil and squeeze out the roasted garlic from the sheath casing. Add to the pot.
- Using an immersion blender, or transfer to a high-speed blender, blend the soup until your desired texture.
- If using high-speed blender, return the soup back to the pot. Add cream and fresh basil, and heat through. Taste and adjusted salt and pepper as needed.
- Serve and Enjoy!
Storage
Store leftover roasted tomato soup in an airtight container in the refrigerator for up to 4 days.
This soup freezes well for up to 3 months. Simply freeze before adding the cream. Thaw overnight in the refrigerator and gently reheat on the stovetop, adding the cream at that time.
What Goes Well with Roasted Tomato Soup
This soup pairs wonderfully with:
- Grilled cheese sandwiches of course!
- We love to serve it a slice of my homemade sourdough bread.
- Homemade garlic bread
- These Air Fryer Croutons are amazing for adding crunch.
- A simple green salad.
- Fresh pesto drizzled over the top. I especially like to use this classic fresh pesto recipe.
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If you make this recipe I would love it if you left a review below and tag me on Instagram!
Roasted Tomato and Garlic Soup
Equipment
- Immersion blender or High-speed Blender
- Large pot
- aluminum foil
Ingredients
- 4 lbs fresh tomatoes quarted about 8 cups
- 1 bulb garlic
- 4 tablespoons olive oil divided
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup onion, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon balsamic vinegar
- 1 tablespoons brown sugar
- 4 cups vegetable broth
- ⅓ cup whipping cream or plant-based cream
- ½ cup fresh basil, chopped
- Parmesan cheese – optional
Instructions
- Preheat oven to 400℉. Line two baking sheets with parchment paper.
- Spread the quartered tomatoes evenly between the two pans. Drizzle each pan with 1 tablespoon olive oil. Sprinkle with salt and pepper.
- Prepare garlic by slicing top off and peeling away any loose sheath. Wrap in aluminum foil with opening at top – drizzle 1 tablespoon of olive oil in the opening, and place in middle of one of the pans. *See pictures in post.
- Place the tomatoes and garlic in the preheated oven for 55 minutes – 1 hour, or until the tomatoes begin to caramelize around the edges. Remove from oven and let cool 5-10 minutes. Squeeze garlic head to remove roasted garlic, using caution as bulb will be HOT!
- While tomatoes and garlic are roasting, heat remaining tablespoon of oil in large pot over medium heat. Add onions and saute 4-5 minutes or until soft and translucent.
- Add dried herbs and sauté until aromatic, about 10 seconds.
- Add balsamic vinegar and brown sugar to pot and sauté about 20-30 seconds or until vinegar is absorbed and sugar is blended being careful not to burn.
- Add vegetable broth, bring to a simmer and cook 10 minutes. Remove from heat.
- Remove from oven and let cool 5-10 minutes.
- Using caution as the bulb will be hot – squeeze garlic head to remove roasted garlic from the sheath.
- Add tomatoes and garlic to pot. Using an immersion blender, blend until desired texture. Or, if using a high-speed blender, add tomatoes, garlic and broth directly to the blender working in batches. Return to pot.
- Place back on stove over medium heat. Add cream and fresh basil, adjusting seasonings as desired. Heat through
- Ladle soup to bowls and top with Parmesan cheese or additional basil if desired. Enjoy!
Delicious!!!! And easy to make!
Thank you so much for your feedback Edisona! So happy you liked it.