Warm up with a comforting bowl of Roasted Tomato and Garlic Soup, bursting with rich, caramelized flavor from oven-roasted tomatoes and garlic. This easy, creamy soup is perfect for weeknights or cozy lunches and pairs beautifully with crusty bread or grilled cheese.
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There's nothing quite like the cozy, comforting taste of tomato soup. It's a classic for a reason, and this, by far, is the best tomato soup. It's perfect for chilly evenings, fall dinners, and anytime you crave something delicious, simple, and flavorful.
Pair a hot steamy of of Roasted Tomato and Garlic Soup with some grilled cheese sandwiches and you'll never look at canned tomato soup the same way again.
If you've been looking for the ultimate tomato and garlic soup recipe, this one is it. Packed with flavor from slow roasting the vegetables, but still simple enough that you can enjoy it on weeknights, it tastes like restaurant-quality, but made at home.
Pair it with our Freezer Grilled Cheese for a quick family dinner or serve it alongside some Iceberg Salad for a refreshing cool contrast. Either way, you'll love how satisfying and affordable this soup can be.
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💛 Why You'll Love This Recipe
- Simple roasting = big flavor - We make an irresistible flavor combination from tomatoes, onion, and garlic. Together, after roasting, they bring out a sweet, smoky flavor that's really hard to beat.
- Frugal comfort food - Just a few basic ingredients make the best tomato soup that tastes gourmet without the hefty price tag. It's about as comforting as Grandmas Chicken Noodle Soup Recipe.
- Flexible and customizable - Add heavy cream or milk to make the soup richer and creamier, add spices to switch up the flavor profile, or even add some cooked pasta (ABC noodles or ravioli, for example) to change it up and customize it for any craving.
🛒 Ingredients
- Tomatoes - Roasting concentrates their sweetness and flavor.
- Garlic - Once roasted, it becomes buttery, nutty, and mellow.
- Olive oil - Helps with caramelization and richness, as well as helping to ensure even cooking and browning on the veggies.
- Broth - You can use vegetable broth or chicken broth if desired. This helps to make more servings of the soup and get it to a great consistency while adding flavor.
- Herbs & seasoning - Italian seasoning enhances that classic flavor, but you can use Oregano instead.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
- Tomatoes. Fresh tomatoes work best, but canned tomatoes are a great option when fresh are out of season or expensive. Use two 28 ounce cans of whole or crushed tomatoes for a rich, flavorful soup.
- Garlic. Skip roasting a whole bulb by adding a few minced cloves directly to the pot while simmering. The flavor will be less sweet but still delicious.
- Broth. Chicken broth adds a heartier flavor, while vegetable broth keeps the soup vegetarian. For a creamier texture, replace part of the broth with milk or cream.
- Add ins. Blend in roasted red peppers for smoky depth, add cayenne or crushed red pepper for heat, or stir in pasta, rice, or cheese tortellini to make it more filling.
- Toppings. Finish with homemade croutons, a swirl of cream, fresh herbs, or a sprinkle of Parmesan for a restaurant style touch.
💰 Budget-Friendly Tips
- Seasonal Shopping: Tomatoes are cheapest and most flavorful in summer and early fall. When out of season, canned tomatoes give you the same richness without the price tag.
- Stretch with Sides: Pairing the soup with grilled cheese, crusty bread, or cornbread makes it a complete meal without needing double portions of soup.
- Use Staples: Onion, garlic, and dried herbs are pantry basics that keep this recipe low-cost and fuss-free.
- Batch Cooking: Double the recipe while tomatoes are on sale and freeze half. You'll have quick meals ready for pennies later.
🥄 Instructions for Roasted Tomato and Garlic Soup
Step 1: Preheat your oven to 400°F.
Step 2: Prepare the garlic by slicing off the top of a head of garlic and drizzling it with olive oil. (Image 1). Wrap the bulb in foil to cover securely.
Step 3: Place the halved tomatoes and sliced onions on a foil lined baking sheet. Drizzle with the remaining olive oil and seasonings. (Image 2). Gently toss to coat. Place your wrapped garlic head onto the baking sheet as well.
Step 4: Roast the baking sheet in the oven for 35-40 minutes until caramelized. You can broil the tomatoes and onions for 2-3 minutes after baking if you would like more color. (Image 3).
Step 5: Carefully place the tomatoes and onions into a food processor. They will be hot. (Image 4). Unwrap your garlic head and squeeze the roasted bulbs into the food processor as well.
Step 6: Blend until smooth. (Image 5).
Step 7: Pour into a medium-sized pot over medium heat. (Image 6).
Step 8: Add in the broth and tomato paste. Let the soup simmer for 10 minutes. Adjust the seasoning if needed. (If it's too acidic, add in the sugar). (Image 7).
Serve warm and enjoy!
👩🏻🍳 Expert Tips
- Be careful when squeezing garlic, it will be hot! Let it cool slightly before handling.
- If your soup tastes too tangy, a small spoonful of sugar balances the acidity.
- For the smoothest texture, blend in batches or use an immersion blender directly in the pot.
- This soup thickens as it cools. Add extra broth when reheating if needed.
❄️ Storage, Reheating & Make Ahead
Storage: Keep cooled Roasted Tomato and Garlic Soup in an airtight container in the fridge for up to 4 days.
Reheating: Warm gently on the stovetop over medium heat, adding a splash of broth or water if it's too thick. Microwave in short intervals, stirring between each round.
Make Ahead: Roast the tomatoes, garlic, and onions a day in advance and store in the fridge. When ready, just blend with broth and simmer for a super fast dinner. This soup also freezes very well - store in freezer-safe containers for up to 3 months.
🥗 Side Dishes or Pairing Ideas
Nothing beats tomato soup with grilled cheese.
- This soup pairs perfectly with classic sides like Microwave Grilled Cheese for a hearty spread, or a fresh and hearty Fajita Taco Salad for contrast. And of course, nothing beats a gooey grilled cheese sandwich.
- Add a side of roasted veggies or a light pasta salad if you want to make it stretch for larger gatherings.
- Serve alongside Jalapeño Cheddar Beer Bread or Sourdough Cornbread for a cozy, filling meal.
- Microwave Grilled CheeseRecipe $0.62
- Fajita Taco SaladRecipe $16.91 / Serving $2.82
- Jalapeno Cheddar Beer BreadRecipe $4.57
- Sourdough CornbreadRecipe $2.14 / Serving $0.27
❓ Recipe FAQs
Roast tomatoes, onion, and garlic until caramelized, blend until smooth, then simmer with broth and seasonings.
Yes! Roasting intensifies flavor, creating the best tomato soup with natural sweetness.
Not roasting the veggies, skipping seasoning adjustments, or blending while the mixture is too hot (can cause splatters).
Usually 35-40 minutes at 400°F, until they're caramelized and soft.
The tomatoes should be slightly shriveled, juicy, and fragrant, and the garlic cloves soft enough to squeeze from the skin.
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🐝 If you tried this Roasted Tomato and Garlic Soup, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Roasted Tomato and Garlic Soup
Ingredients
- 2 pounds ripe tomatoes, Roma or on-the-vine, halved - ($0.98)
- 1 medium onion, quartered - ($0.69)
- 1 head garlic - ($0.72)
- 2-3 tablespoons olive oil - ($0.20)
- 1 teaspoon salt - ($0.01)
- ½ teaspoon ground black pepper - ($0.04)
- ½ teaspoon Italian seasoning - ($0.04)
- 2 cups chicken broth - ($0.50)
- 2 tablespoons tomato paste, optional - ($0.17)
- 1-2 teaspoons granulated sugar - ($0.01)
- Fresh basil or parsley, for garnish
Instructions
- Preheat oven. Preheat the oven to 400°F.
- Prepare garlic. Slice the top off the head of garlic, drizzle with a little olive oil, and wrap tightly in foil.
- Season vegetables. Place the halved tomatoes and quartered onion on a foil-lined baking sheet. Drizzle with the remaining olive oil and sprinkle with salt, black pepper, and Italian seasoning. Toss gently to coat. Place the wrapped garlic on the baking sheet as well.
- Roast. Roast for 35 to 40 minutes, until the vegetables are soft and caramelized. For extra color, broil the tomatoes and onions for 2 to 3 minutes after roasting.
- Blend. Carefully transfer the hot tomatoes and onion to a food processor or blender. Unwrap the garlic and squeeze the roasted cloves into the blender. Blend until smooth.
- Simmer. Pour the blended mixture into a medium saucepan over medium heat. Stir in the chicken broth and tomato paste, if using. Simmer for 10 minutes, adjusting seasoning as needed. If the soup tastes too acidic, add granulated sugar a little at a time.
- Serve. Serve warm, garnished with fresh basil or parsley.
Notes
- Hot garlic caution. The roasted garlic will be very hot. Let it cool slightly before squeezing.
- Balancing acidity. A small amount of sugar helps mellow overly tangy tomatoes.
- Ultra-smooth texture. For the smoothest soup, blend in batches or use an immersion blender directly in the pot.
- Thickening. The soup thickens as it cools. Add additional broth when reheating, if needed.
Nutritional Information
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Nicole Durham says
This is one of our favorite homemade soup recipes. It has such a classic taste but pairs well with many different dishes too.