Roasted Tomato and Garlic Soup
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.
Servings: 4 servings
Calories: 132kcal
Cost: Recipe $3.36 / Serving $0.84
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.
Nutrition
Serving: 1serving | Calories: 132kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 1132mg | Potassium: 708mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2487IU | Vitamin C: 37mg | Calcium: 60mg | Iron: 1mg
