If you're in the mood for something warm and comforting, but also light and flavorful, then look no further than a delicious bowl of roasted tomato garlic soup!
This bright red beauty is guaranteed to tantalize your taste buds while providing a nutritious meal. Not only is it super simple to make, but it's also packed with vitamins and minerals that are sure to give your body the boost it needs. So grab a pot and some ingredients, because we're about to get cooking!
Like soup? Try my recipe for Zuppa Toscana with Hot Italian Sausage.
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Cherry tomato soup is a delicious, comforting meal that can be enjoyed year-round. This easy-to-make dish is perfect for a quick lunch or light dinner on a chilly day. It's also great to have on hand when unexpected guests arrive.
The best time to make roasted tomato garlic soup will depend on what type of ingredients you plan to use and your personal preference. If you like the sweetness of ripe tomatoes, summertime is the ideal season for this recipe as it’s when fresh tomatoes are in abundance.
For a more savory flavor, winter months may be a better choice since canned tomatoes tend to have less sugar than their fresh counterparts.
If soup is your jam, try these other comforting beauties:
- Slow Cooked Oxtail Soup
- Homemade Sweet Corn Chicken Soup
- Italian Wedding Egg Drop Soup
- Leftover Turkey Soup Recipe
- Butternut Squash Soup
- Lentil and Carrot Soup
- Clam Chowder Recipe
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Ingredients Needed to make Roasted Tomato Garlic Soup
To make roasted tomato garlic soup, you'll need the following ingredients:
- garlic
- fresh cherry tomatoes
- vegetable broth
- olive oil
- salt
- pepper
- fresh thyme
- basil
- potatoes
See recipe card for quantities.
Potatoes make it thick and creamy without adding cream. Perfect making it a roasted tomato soup vegan option or Whole30 compatible.
Instructions
Here are the steps to making this delicious roasted cherry tomato soup.
Preheat oven to 375°F.
Chop potato and place in a medium size bowl. Add tomatoes, garlic, salt and pepper. Mix well.
Place on a baking sheet lined with parchment paper. Place thyme on top. Bake for 30 minutes or until tomatoes are just bursting at seems.
Transfer the contents of the baking sheet into a medium sized pot. Include drippings from baking sheet. Add vegetable stock to pot to just cover the contents.
P.S. I had added onions in my first batch and didn't like the taste, hence removed it from the recipe.
Using a hand blender, puree the mixture. Add more vegetable stock according to your preference
Drizzle with olive oil and fresh chopped basil.
Let cool slightly. Serve in bowls with a side of grilled cheese, crackers or a green salad.
Hint: Add as much vegetable stock as you like to achieve the thickness you prefer.
Substitutions and Variations
Here are a few ideas on how you can make this dish different or fit a certain diet:
- Instead of fresh tomatoes, you can use canned or jarred tomatoes.
- If you don't have fresh garlic, you can use garlic powder.
- You can substitute vegetable broth for chicken broth if desired.
- Add a pinch of cayenne pepper to the soup for some extra heat.
- Try adding cooked rice or quinoa for added texture and nutrition.
- For a creamy version, blend in some heavy cream or coconut milk at the end of cooking time.
- Add in roasted vegetables such as bell peppers and mushrooms for extra flavor and color.
- Top with cheesey croutons or diced avocado slices just before serving.
If you know how to make this recipe unique or suit your diet - go for it! Let me know what you did and how it turned out by leaving me a comment. I'd love to hear from you.
Equipment
Roasted Tomato Garlic Soup is a delicious, flavorful soup that's easy to make and sure to be a hit with family and friends. To make this soup, you'll need an oven-safe pot, baking sheet or Dutch oven, measuring cups, measuring spoons, cutting board and knife, wooden spoon, can opener, strainer or colander, blender (or immersion blender), ladle and serving bowls.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Storage
If you’re storing your soup in the refrigerator, it should be kept in an airtight container for up to four days. If you prefer, you can also portion out individual servings of soup into smaller containers or freezer bags so that they can last even longer.
Freezing is another great option for storing cherry tomato soup if you want it to last even longer than four days. Place the soup into an airtight container and make sure there are no air bubbles.
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Top tip
Choose the Right Tomatoes: The key to a great roasted tomato garlic soup is using ripe, flavorful tomatoes. Look for ones that are brightly colored and heavy for their size.
Use Plenty of Garlic: Roasted garlic adds a wonderful flavor.
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Recipe Details
Heavenly Roasted Tomato Garlic Soup
https://easyhomemaderecipes.caIngredients
- 2 cloves garlic
- 10 oz cherry tomatoes or grape tomatoes
- ¼ cup olive oil
- ½ tsp salt
- pinch ground pepper
- 2 sprigs fresh thyme
- 4 cups vegetable broth or stock
- 3 leaves fresh basil or ½ tsp ground basil
- 1 small potato
Instructions
- Preheat oven to 375°F.
- Chop potato and place in a medium size bowl. Add tomatoes, garlic, salt and pepper. Mix well.
- Place on a baking sheet lined with parchment paper. Place thyme on top. Bake for 30 minutes or until tomatoes are just bursting at seems.
- Transfer the contents of the baking sheet into a medium sized pot. Include drippings from baking sheet. Add vegetable stock to pot to just cover the contents.
- Using a hand blender, puree the mixture. Add more vegetable stock according to your preference and drizzle with olive oil and fresh chopped basil.
- Let cool slightly. Serve in bowls with a side of grilled cheese, crackers or a green salad.
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