I made this Quick Roasted Tomato Soup with garden tomatoes and roasted garlic and I’m keeping the recipe to myself because it turns out ridiculously silky and spoon-stopping.

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I can’t shut up about this soup. I love how roasted tomatoes and a head of garlic sing together, all sweet and slightly charred, and it’s one of those Tomato Soup Easy days when dinner writes itself.

And the smell, yeah I’m obsessed. This isn’t fussy.

No fancy tricks, just crunchy bread dunked into a bowl of Roasted Tomato Soup With Cherry Tomatoes vibes that somehow tastes like summer got serious. I want it for lunch, dinner, rainy mornings, guilty snacks.

Slurpable, bright, a little smoky, slightly sticky on your lips. Bring me bowls.

And yes, give me another bowl.

Ingredients

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Tomatoes: bright, tangy base, it’s the whole soup personality.
Garlic head: roasted sweet garlic, mellow and spreadable goodness.
Olive oil: silky mouthfeel and helps everything caramelize nicely.
Onion: adds savory depth, you’ll get gentle sweet notes.
Carrot: basically natural sweetness, cuts tomato acidity softly.
Vegetable or chicken broth: makes it cozy, thins and rounds flavors.
Tomato paste: deepens tomato taste, adds concentrated umami punch.
Sugar or honey: tames tartness, balances the bright tomatoes.
Salt: brings flavors forward, don’t skip it if bland.
Black pepper: warm bite, keeps it from tasting flat.
Red pepper flakes: Plus spicy kick if you like heat.
Basil: fresh herbal lift, tear it in for aroma.
Butter or cream: silky finish, makes it feel indulgent.
Crusty bread: great for dipping, adds textural contrast.

Ingredient Quantities

3 pounds ripe tomatoes, halved or quartered (roma or vine tomatoes work best)

1 whole head garlic, top trimmed so cloves exposed

2 tablespoons extra virgin olive oil, plus extra for drizzling

1 medium yellow onion, roughly chopped

1 medium carrot, peeled and chopped (adds sweetness, optional but nice)

2 cups low sodium vegetable broth or chicken broth

1 tablespoon tomato paste (for depth)

1 teaspoon granulated sugar or honey, if tomatoes are tart

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes, optional for a little heat

4 to 6 fresh basil leaves, roughly torn (or 1 teaspoon dried basil)

2 tablespoons unsalted butter or 1/4 cup heavy cream for finishing, optional

Crusty bread or croutons for serving, optional

How to Make this

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1. Preheat oven to 425°F. Toss the halved or quartered tomatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the red pepper flakes if you want heat; spread cut side up on a rimmed baking sheet.

2. Trim the top off the whole head of garlic so the tops of the cloves are exposed, drizzle with a little olive oil, wrap loosely in foil and place on the baking sheet with the tomatoes.

3. Roast tomatoes and garlic in the oven until they are soft and slightly charred at the edges, about 30 to 40 minutes depending on how ripe the tomatoes are. The garlic should be golden and squishy.

4. While the tomatoes roast, heat a medium pot over medium heat with a tablespoon of olive oil or a little butter. Add the chopped onion and carrot and cook, stirring occasionally, until the onion is translucent and the carrot softens, about 7 to 10 minutes. Do not burn the onion.

5. Squeeze the roasted garlic out of its skins into the pot, and add the roasted tomatoes with any juices from the pan. Stir in the tomato paste and cook for a minute to deepen the flavor.

6. Add 2 cups of low sodium vegetable or chicken broth, the torn basil leaves (or dried basil), and the teaspoon of sugar or honey if your tomatoes are tart. Bring to a simmer and let it cook gently for 10 to 15 minutes so the flavors marry.

7. Use an immersion blender right in the pot to puree until smooth, or carefully transfer batches to a blender and puree until smooth. If you like a chunkier soup, pulse less. Watch for hot splatter when blending.

8. Return the soup to low heat, taste and adjust seasoning with more salt, pepper, and a pinch more sugar or honey if needed. Stir in 2 tablespoons unsalted butter or up to 1/4 cup heavy cream for a richer finish, but this is optional.

9. Let the soup warm through for a couple minutes, then ladle into bowls. Tear a few basil leaves on top, drizzle a little extra virgin olive oil if you like, and serve with crusty bread or croutons.

10. Leftovers keep in the fridge for 3 to 4 days or freeze for up to 3 months. Reheat gently so the cream doesnt break and always taste again before serving.

Equipment Needed

1. Rimmed baking sheet (for roasting the tomatoes and garlic)
2. Aluminum foil (to wrap the garlic)
3. Chef s knife (for chopping onion, carrot and tomatoes)
4. Cutting board
5. Oven mitts or potholders (hot pans will be involved)
6. Medium pot (to cook the soup in)
7. Wooden spoon or heatproof spatula (to stir the veggies)
8. Immersion blender or countertop blender (to puree the soup)
9. Ladle (for serving)
10. Measuring spoons and measuring cup (for oil, broth, tomato paste, salt etc)

FAQ

Q: Can I use canned tomatoes instead of fresh?

A: Yes, you can. Use two 28 ounce cans of whole peeled tomatoes, drain some of the juice if they seem watery, and roast them at 400F for about 20 minutes to deepen the flavor. The soup will be slightly different but still tasty.

Q: My soup is thin, how do I thicken it?

A: Simmer it uncovered for 10 to 20 minutes to reduce and concentrate. You can also stir in a tablespoon of tomato paste, a small handful of bread crumbs or a spoonful of cream or butter to give body. If you want it really thick, blend in a cup of roasted bread or potato.

Q: How do I make this dairy free or vegan?

A: Skip the butter or cream and finish with an extra tablespoon of olive oil or a splash of full fat coconut milk if you want creaminess. Use vegetable broth instead of chicken broth to keep it vegan.

Q: Is it safe to blend hot soup in a blender?

A: Yes, but be careful. Let the soup cool a bit, remove the center cap on the blender lid and cover with a kitchen towel, then blend in batches on low. Or use an immersion blender right in the pot for less mess and risk.

Q: Can I make this ahead and freeze it?

A: Absolutely. Cool completely, portion into freezer safe containers and keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Add a splash of broth if it thickened too much after freezing.

Q: My tomatoes taste a bit tart, what can I do?

A: Stir in the teaspoon of sugar or a bit of honey, taste and adjust. A little butter or a splash of cream also rounds out acidity. Roasting the tomatoes longer helps bring out their natural sweetness.

Simple Garlic Roasted Tomato Soup Recipe Substitutions and Variations

Tomatoes: if you’re out of fresh ripe ones use a 28 oz can of whole peeled tomatoes (drain or crush to taste), or a can of fire roasted tomatoes for smoky notes, or a mix of cherry tomatoes for extra sweetness.
Whole head garlic: use 4 to 6 peeled cloves minced, 1 teaspoon garlic powder, or 2 tablespoons jarred roasted garlic if you want it fast and easy.
Yellow onion: swap with 2 shallots for a milder flavor, the white part of 1 leek finely chopped, or 1 to 2 teaspoons onion powder in a pinch.
Butter or heavy cream (finishing): use 1/4 cup full fat coconut milk for a dairy free creaminess, 2 tablespoons extra olive oil for richness, or a spoonful of Greek yogurt stirred in off heat for tangy creaminess.

Pro Tips

1) Roast longer for more flavor, not shorter. Let the tomato edges get good brown char and the garlic super soft. If they arent caramelized enough you lose that deep, roasted sweetness.

2) Salt early but adjust at the end. Salt the tomatoes before roasting, but taste and correct after blending. Roasting concentrates saltiness, so you might need less than you think, or a tiny pinch more once it’s warm.

3) If your tomatoes are too tart add a little sugar or honey, but add it slowly. A 1/4 teaspoon at a time, taste, repeat. Too much sugar will make it syrupy, and you can also round the flavor with a splash of cream or a pat of butter instead.

4) Blend carefully and control texture. Use the immersion blender for a safer, chunkier soup, or pulse a countertop blender in short bursts with the lid tipped so steam can escape. Hot splatters burn; cover with a towel when blitzing in a blender.

5) Make it taste like you, not a recipe. Finish with fresh basil torn, a drizzle of good olive oil, or crunchy bread for contrast. Leftovers often get better after a day, so let it sit in the fridge and reheat gently before serving.

Simple Garlic Roasted Tomato Soup Recipe

Recipe by Sarah level

0.0 from 0 votes

I made this Quick Roasted Tomato Soup with garden tomatoes and roasted garlic and I'm keeping the recipe to myself because it turns out ridiculously silky and spoon-stopping.

Servings

servings

Calories

106

kcal

Equipment: 1. Rimmed baking sheet (for roasting the tomatoes and garlic)
2. Aluminum foil (to wrap the garlic)
3. Chef s knife (for chopping onion, carrot and tomatoes)
4. Cutting board
5. Oven mitts or potholders (hot pans will be involved)
6. Medium pot (to cook the soup in)
7. Wooden spoon or heatproof spatula (to stir the veggies)
8. Immersion blender or countertop blender (to puree the soup)
9. Ladle (for serving)
10. Measuring spoons and measuring cup (for oil, broth, tomato paste, salt etc)

Ingredients

3 pounds ripe tomatoes, halved or quartered (roma or vine tomatoes work best)
1 whole head garlic, top trimmed so cloves exposed
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 medium yellow onion, roughly chopped
1 medium carrot, peeled and chopped (adds sweetness, optional but nice)
2 cups low sodium vegetable broth or chicken broth
1 tablespoon tomato paste (for depth)
1 teaspoon granulated sugar or honey, if tomatoes are tart
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional for a little heat
4 to 6 fresh basil leaves, roughly torn (or 1 teaspoon dried basil)
2 tablespoons unsalted butter or 1/4 cup heavy cream for finishing, optional
Crusty bread or croutons for serving, optional

Directions

Preheat oven to 425°F. Toss the halved or quartered tomatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the red pepper flakes if you want heat; spread cut side up on a rimmed baking sheet.
Trim the top off the whole head of garlic so the tops of the cloves are exposed, drizzle with a little olive oil, wrap loosely in foil and place on the baking sheet with the tomatoes.
Roast tomatoes and garlic in the oven until they are soft and slightly charred at the edges, about 30 to 40 minutes depending on how ripe the tomatoes are. The garlic should be golden and squishy.
While the tomatoes roast, heat a medium pot over medium heat with a tablespoon of olive oil or a little butter. Add the chopped onion and carrot and cook, stirring occasionally, until the onion is translucent and the carrot softens, about 7 to 10 minutes. Do not burn the onion.
Squeeze the roasted garlic out of its skins into the pot, and add the roasted tomatoes with any juices from the pan. Stir in the tomato paste and cook for a minute to deepen the flavor.
Add 2 cups of low sodium vegetable or chicken broth, the torn basil leaves (or dried basil), and the teaspoon of sugar or honey if your tomatoes are tart. Bring to a simmer and let it cook gently for 10 to 15 minutes so the flavors marry.
Use an immersion blender right in the pot to puree until smooth, or carefully transfer batches to a blender and puree until smooth. If you like a chunkier soup, pulse less. Watch for hot splatter when blending.
Return the soup to low heat, taste and adjust seasoning with more salt, pepper, and a pinch more sugar or honey if needed. Stir in 2 tablespoons unsalted butter or up to 1/4 cup heavy cream for a richer finish, but this is optional.
Let the soup warm through for a couple minutes, then ladle into bowls. Tear a few basil leaves on top, drizzle a little extra virgin olive oil if you like, and serve with crusty bread or croutons.
Leftovers keep in the fridge for 3 to 4 days or freeze for up to 3 months. Reheat gently so the cream doesnt break and always taste again before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.