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ROASTED GARLIC AND TOMATO SOUP

Dive into the rich, warming flavors of Roasted Garlic and Tomato Soup. This comforting bowl not only serves as a delightful treat for your taste buds but is also packed with nutrients. Perfect for those cozy evenings or a refreshing lunch, this soup promises an explosion of flavor and wholesomeness in every spoonful.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Nutritions

Nutrition Facts
ROASTED GARLIC AND TOMATO SOUP
Amount per Serving
Calories
120
% Daily Value*
Fat
 
6
g
9
%
Sodium
 
700
mg
30
%
Carbohydrates
 
16
g
5
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 6 large tomatoes 6 tomatoes or 1.2 kg
  • 1 whole head of garlic 1 head or approximately 50g
  • 2 tablespoons olive oil 30 ml
  • 1 medium onion diced (1 onion or around 150g)
  • 4 cups vegetable broth 950 ml
  • 2 teaspoons salt 10 ml
  • 1 teaspoon black pepper 5 ml
  • 1 teaspoon dried basil 5 ml
  • 1 teaspoon dried oregano 5 ml
  • ½ cup fresh basil chopped (120 ml or 20g)

Instructions

  • Preheat the oven to 400°F (200°C).
  • Slice the top off the garlic head to expose the cloves.
  • Place tomatoes and garlic on a baking sheet, drizzle with 1 tablespoon olive oil.
  • Roast in the oven for about 30-35 minutes or until the tomatoes are soft and the garlic cloves are caramelized.
  • In a large pot, heat the remaining olive oil over medium heat.
  • Add onions and sauté until translucent.
  • Squeeze the roasted garlic cloves out of their skins and add to the pot.
  • Add roasted tomatoes, breaking them up with a spoon.
  • Pour in the vegetable broth.
  • Stir in the salt, black pepper, dried basil, and dried oregano.
  • Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  • Using an immersion blender or a stand blender, puree the soup until smooth.
  • Stir in the fresh basil and serve hot.

Notes

TIPS
1. For an extra creamy soup, add a dash of coconut milk or almond milk after blending.
2. If you prefer a chunkier soup, blend only half of the soup mixture.
3. Store leftovers in an airtight container in the refrigerator for up to 3 days.
SERVING SUGGESTIONS
Garnish with a few fresh basil leaves or a sprinkle of nutritional yeast for added flavor.
Pair with a slice of crusty whole grain bread or a green salad on the side.
For a protein punch, consider adding cooked chickpeas or white beans to the soup.