Easy Roasted Tomato and Garlic Soup
A cozy and flavorful soup made with roasted roma tomatoes, garlic cloves, onion, and thyme, then blended and finished with a splash of cream and fresh basil. Perfect for chilly evenings.
Equipment
- Baking Sheet
- parchment paper
- Large heavy pot or Dutch oven
- Immersion blender (or regular blender)
- ladle
Ingredients
- 2 pounds Roma tomatoes halved lengthwise
- 8 garlic cloves peeled
- 1 medium yellow onion peeled and quartered
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 3 cups low-sodium vegetable broth you can also use chicken broth/stock
- ¼ cup heavy cream room temperature
- Fresh basil for garnish
Instructions
- Preheat oven to 425°Fahrenheit (220°Celsius). Line a baking sheet with parchment paper. Add 2 pounds halved Roma tomatoes, 8 garlic cloves, and 1 quartered yellow onion to the sheet. Drizzle with 3 tablespoons olive oil, then sprinkle with 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon thyme. Toss to coat and spread into an even layer. Roast for 30 minutes until jammy and lightly charred.
- Transfer roasted vegetables and all pan juices to a large pot. Pour in 3 cups vegetable broth and bring to a gentle simmer over medium heat. Let it cook for 10 minutes to blend the flavors.
- Remove from heat and use an immersion blender (or regular blender in batches) to blend: For a silky-smooth soup (my preferred): blend fully until velvety. For a rustic texture: blend about three-quarters of the soup, then stir in the rest for little bites of tomato and onion.
- Return the soup to low heat. Stir in ¼ cup heavy cream and warm through gently—don’t boil. Taste and adjust seasoning with more salt or pepper if needed.
- Ladle into bowls and garnish with fresh basil. Optional: add a drizzle of olive oil or cracked black pepper.
Notes
Expert Tips From My Kitchen
- Don’t crowd the baking sheet—you want the vegetables to roast, not steam.
- Use a hand blender (immersion blender) right in the pot—less mess, better texture control.
- If using a regular blender, let the soup cool slightly and cover with a kitchen towel before blending in batches.
- A head of garlic can vary in size—if yours is small, throw in an extra clove or two.
Serving Suggestions
- Wine Pairing: Serve with a crisp glass of Champagne or a mineral-driven white like Sauvignon Blanc—both cut through the richness.
- Add a grilled cheese sandwich or cheese toast for dipping.
- Serve in small mugs for a cozy appetizer at fall dinner parties.
- Drizzle with a spoonful of basil oil or top with a dollop of ricotta and cracked black pepper.
Storage Instructions
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in a large pot over medium-low heat until warmed through.
- Freeze the soup (without the cream) for up to 3 months—stir in cream after reheating.
Nutrition Facts
Calories: 217kcalCarbohydrates: 16gProtein: 4gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 17mgSodium: 599mgPotassium: 621mgFiber: 4gSugar: 8gVitamin A: 2120IUVitamin C: 35mgCalcium: 56mgIron: 1mg
Tried this recipe?Let us know how it was!