This recipe for roasted garlic and tomato soup requires minimal ingredients, but packs maximum taste. You’ll never go back to canned soups once you try this homemade rendition.
We love this soup from our head TOMATOES!Jump to Recipe
Welcome, foodie friends – thanks for stopping by! My name is Lisa and I love sharing my experience in small-space living. I’m currently raising a family of four in a 1000 square foot condo, and through this blog, I’ll show that you can create a delicious homemade meal regardless of your kitchen’s size.
My Love for Creamy Soups
I can’t say that I’m a soup person. It’s not necessarily my first choice off of an appetizer menu. My husband, on the other hand, can eat soups no matter what time of the year. It’s one of his go-to comfort foods.
However, when it comes to soups, I have ALWAYS loved creamy ones. I remember back in college, I would stand in my mom’s kitchen, with my newly-purchased immersion blender, whipping-up some delicious creamy soups.
Have it as a Main or a Side
This roasted garlic tomato soup is pretty versatile. It works great as a side or a starter, but is also filling enough to be a stand-alone meal (especially when accompanied by a slice of homemade garlic bread).
How to Make Roasted Garlic and Tomato Soup
This roasted garlic and tomato soup is full of flavor but doesn’t require many ingredients. Enjoy its texture and flavor profiles, while taking pride in the fact that you made it from A to Z!
What Ingredients Do I Need?
Be sure to gather the following ingredients before preparing your homemade tomato soup:
- Spanish onions
- Fresh oregano
- Cooking cream
- Vegetable broth
How Do I Roast Vegetables?
When it comes to roasting vegetables, I follow a simple base recipe.
Normally, I cut up my vegetables, place them on a baking sheet and drizzle with olive oil. After seasoning them with salt and pepper (and sometimes, other spices), I roast them in a 400 degree F oven for a minimum of 20 minutes.
Of course, this all depends on the vegetable itself. Some vegetables required to be baked for longer.
How Do I Make a Creamy Soup?
The start to making any creamy soup is by cooking your vegetables to get them softened. I either roast mine in the oven, or boil them in my broth of choice.
Once roasted or boiled, you may add them in a blender (be sure to work in batches), or use an immersion blender to get it to the perfect consistency.
Easy Tips When Using an Immersion Blender for Soups
When using an immersion blender to cream your soup, be sure to remove your pot from your stove. Also, ensure that your pot is large enough or else you’ll find yourself with quite a mess.
Do I Have to Use Vegetable Broth?
Not necessarily! Feel free to use any sort of broth for this particular recipe. Just be sure to disclose if you use a meat broth to anyone who may think this is a purely vegetable-only soup.
Roasted Garlic and Tomato Soup
- 7 large ripe tomatoes approx. 2.5 pounds
- 1 large Spanish onion
- 2 garlic bulbs
- ¼ cup extra virgin olive oil
- Fresh oregano
- 3.5 cups vegetable broth
- ¼ cup cooking cream
- Croutons for garnish
- Preheat oven to 400 degrees F. Line a baking pan or baking sheet with parchment paper.
- Wash tomatoes and slice. Add to the lined baking pan.
- Peel onion and cut into large slices. Add to the lined baking pan. Try your best to not layer your veggies and that they all sit on the pan as a single layer (as much as possible).
- Cut the top off of each garlic and place each one in the pan, with the exposed cloves facing upwards.
- Drizzle extra virgin olive oil on top of the veggies. Feel free to add more if desired.
- Season with salt and pepper and top off with fresh oregano.
- Roast in the oven for about 30 minutes.
- As the vegetables roast, bring vegetable to a boil in a large pot. Once it reaches boiling point, remove from the heat.
- Remove tomatoes and vegetables from the oven and add to your broth.
- Use an immersion blender to cream the soup. Add cooking cream and mix.
- Serve in individual bowls and garnish with croutons.