Embrace the comforting flavors of late summer with this Roasted Tomato and Garlic Soup, a dish that transforms simple ingredients into something truly rich and satisfying. Slow-roasting the tomatoes brings out their natural sweetness, while the garlic caramelizes into a mellow, nutty base that deepens every spoonful. Enjoy this soup, cozy enough for a chilly evening and bright enough to enjoy year-round. Pair it with a crusty loaf of bread or a gooey grilled cheese, and you’ve got the ultimate bowl of comfort. Add pumpkins to this soup to make my Pumpkin Tomato Soup.
Create a more substantial soup by adding ground beef, with my Italian Meatball Soup and Beef and Rice Soup recipes. Keep it light with my Zucchini Dill Soup. Want to keep roasted vegetables for more comfort, then make my popular Roasted Potatoes with Onion Soup Mix recipe.
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Ingredients
Find below the list of ingredients that I used to make my Roasted Tomato and Garlic Soup recipe.
- Tomatoes
- Garlic Bulbs
- Yellow onion
- Olive Oil
- Salt
- Chicken or Vegetable Broth
See recipe card for quantities.
Substitutions and Variations
Ingredient Substitutions
- Medium Tomatoes :
- Substitute with canned whole or crushed tomatoes (use about 2 cans, 28 oz each) if fresh aren’t in season.
- Swap with Roma or plum tomatoes for a meatier texture and less juice.
- Use heirloom tomatoes for a sweeter, more complex flavor.
- Cherry Tomatoes :
- Replace with grape tomatoes, which roast beautifully and taste similar.
- Use extra medium tomatoes if you don’t have cherry.
- Try yellow or orange cherry tomatoes for a milder, slightly fruity flavor.
- White Onion :
- Substitute with yellow onion for a similar but slightly sweeter flavor.
- Use red onion for a sharper, bolder taste.
- Replace with shallots for a more delicate, refined flavor.
- Garlic :
- Swap with 8–10 garlic cloves if you prefer a lighter garlic flavor.
- Roast with leeks or green onions for a milder aromatic base.
- Add roasted bell peppers alongside the garlic for extra sweetness and depth.
- Olive Oil :
- Replace with avocado oil, sunflower oil, or melted butter.
- For a richer twist, use garlic-infused or herb-infused olive oil.
- Try a drizzle of sesame oil at the end for a nutty variation.
- Salt :
- Substitute with sea salt or kosher salt for cleaner flavor.
- Use flavored salts (like smoked salt) to add depth.
- Reduce the salt and finish with a splash of soy sauce or tamari for umami.
- Chicken Broth :
- Swap with vegetable broth for a vegetarian version.
- Use bone broth for extra richness and protein.
- Replace with water and a bouillon cube if you’re out of broth.
Recipe Variations
- Stir in cream, coconut milk, or Greek yogurt for a creamy tomato soup.
- Blend in fresh basil, thyme, or oregano for a herby finish.
- Spice it up with red pepper flakes, smoked paprika, or chipotle powder.
- Add roasted carrots or red bell peppers for natural sweetness.
- Top with Parmesan, feta, or grilled cheese croutons for extra indulgence.
How to make Roasted Tomato and Garlic Soup
Preheat your oven to 400F and line a large baking sheet with parchment paper.
- Cut the large tomatoes in half and place, cut side up, on the pan with the cherry tomatoes and onion chunks.
- Cut the tops of the garlic heads, just enough to expose the cloves. Drizzle with olive oil and wrap up in a foil pouch.
- Drizzle the tomatoes and onion with olive oil and sprinkle with salt. Roast the tray in the preheated oven for 40 minutes. Remove from the oven and let everything cool for 20 minutes.
- Transfer the roasted tomatoes and onion in the jar of a high powered blender. Squeeze the garlic cloves out of the bulb and place in the blender. Add the broth and blend until smooth.
Transfer the blended soup to a soup pot and heat it back up when ready to serve. See below for tips and tricks on how to adjust your tomato soup.
How to Adjust your Tomato Soup
Too acidic: Roasted tomatoes can sometimes carry a sharp tang, especially if they’re out of season. Soften that acidity by stirring in a teaspoon of sugar or a drizzle of honey to balance the flavors naturally. For a creamier approach, add a splash of heavy cream or coconut milk to round out the edges.
Too thick: The soup will thicken as it cools or after refrigeration. Simply loosen it by adding a little vegetable or chicken broth, stirring it in gradually until you get the smooth, sippable texture you like. You can also use water in a pinch, though broth will keep the flavors richer.
Too thin: If the soup feels watery, let it simmer uncovered on the stove for 10–15 minutes, stirring occasionally. This reduces excess liquid while concentrating the tomato and garlic flavors. If you want extra body, blend in a cooked potato or a handful of white beans.
Too bland: Tomatoes vary in flavor, and sometimes the soup needs a lift. Taste and adjust with more salt and freshly cracked black pepper first. If that’s not enough, brighten it with a squeeze of lemon juice, a splash of balsamic vinegar, or a sprinkle of fresh herbs like basil or thyme. Each adds a different layer of freshness and depth.
Storage
Cool the Roasted Tomato and Garlic Soup completely before transferring it to an airtight container. Store it in the refrigerator for up to four days to keep it fresh. Freeze the soup in freezer-safe containers or bags for up to three months if you’d like to save it longer. Reheat it gently on the stovetop, stirring occasionally until warmed through. Add a splash of broth, cream, or water while reheating if the soup has thickened during storage.
Recipe
Roasted Tomato and Garlic Soup
Ingredients
- 9 medium Tomatoes
- 2 cups Cherry Tomatoes
- 1 large White Onion peeled and quartered
- 3 heads Garlic
- 2 tablespoon Olive Oil
- 2 teaspoon Salt
- 2 cup Chicken Broth
Instructions
- Preheat your oven to 400F and line a large baking sheet with parchment paper.
- Cut the large tomatoes in half and place, cut side up, on the pan with the cherry tomatoes and onion chunks.9 medium Tomatoes, 2 cups Cherry Tomatoes, 1 large White Onion
- Cut the tops of the garlic heads, just enough to expose the cloves. Drizzle with olive oil and wrap up in a foil pouch.3 heads Garlic, 2 tablespoon Olive Oil
- Drizzle the tomatoes and onion olive oil and sprinkle with salt. Roast the tray in the preheated oven for 40 minutes. Remove from the oven and let everything cool for 20 minutes.2 teaspoon Salt
- Transfer the roasted tomatoes and onion in the jar of a high powered blender. Squeeze the garlic cloves out of the bulb and place in the blender. Add the broth and blend until smooth. You can also use an immersion blender to do this.2 cup Chicken Broth
- Transfer the blended soup to a soup pot and heat it back up when ready to serve. See recipe notes for tips and tricks on how to adjust your tomato soup.
Notes
Troubleshooting Your Roasted Tomato and Garlic Soup
- Too acidic: Stir in a teaspoon of sugar, a drizzle of honey, or a splash of cream to mellow out the sharpness.
- Too thick: Add a little vegetable or chicken broth and blend or stir until you reach your preferred consistency.
- Too thin: Simmer the soup uncovered for a few extra minutes to reduce the liquid and intensify the flavor.
- Too bland: Season more generously with salt and freshly cracked black pepper, or brighten the flavors with a squeeze of lemon juice or a dash of balsamic vinegar.
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